Aired November 27, 2007
1/4 cup extra-virgin essential olive oil (EVOO)
five to six anchovy filets
five to six cloves garlic clove, finely chopped or grated
Pinch of red pepper flakes
1 large onion, chopped
four to five stalks of celery in the heart, chopped
two tablespoons fresh thyme leaves (from two to three sprigs), chopped
1 bay leaf
Salt and freshly ground pepper
1/2 cup white-colored wine or white-colored vermouth
2 cups chicken stock
1 cup sea food stock or clam juice
4 large scallops, quartered
1 pound swordfish, reduce large dice
1 pound large shrimp, peeled and de-veined
4 ounces (about 1/2 cup) calamari, decline in models
2 dozen littleneck clams, rinsed and scrubbed clean of dirt and sand
2 dozen mussels, rinsed, beards removed and scrubbed clean of dirt and sand
Zest and juice of just one lemon
Some crusty bread for that table
Convey a large, heavy-bottomed pot over medium-low heat using the EVOO, about 4 turns from the pan. Add some anchovies, garlic clove and red pepper flakes. Prepare a few momemts to melt the anchovies in to the EVOO and toast the garlic clove slightly.
Add some onion, celery, thyme and bay leaf towards the pot and prepare for several-4 minutes, before the veggies start getting tender. Season with salt and freshly ground pepper, and add some wine or vermouth towards the pot. Permit the liquid to lessen by half, then pour within the chicken and sea food stock, and produce up to and including bubble.
As the pot is on its way to some bubble, season the scallops, swordfish, shrimp and calamari with salt and freshly ground pepper. Add something to the simmering pot, such as the shellfish, and set a cover onto it. Prepare 5-6 minutes, before the clams and mussels open and things are cooked through. Over the past minute of cooking, stir within the calamari and permit it prepare through.
Before serving, stir within the parsley, fresh lemon juice and zest. Serve the Cioppino straight from the pot with lots of crusty bread while dining to absorb the juices.
