Kitchen Dreaming

Portuguese Cioppino

Cioppino originated in San Francisco and is usually made from a mixture of the day's catch, which can be any combination of crab, clams, shrimp, scallops, squid mussels and fish. The seafood is then combined with wine in a tomato based sauce, and served with toasted bread for soaking up the rich, delicious broth.

I used a Portuguese white wine and added some Portuguese dry-cured sausage to our cioppino and we enjoyed it very much. While I used haddock, you can use any hearty fish you enjoy. This dish comes together very quickly so it can easily be used for a weeknight meal yet is still elegant enough to be used for intimate social gatherings and date-night dinners. Enjoy!



Ingredients:

2 Tbsp Olive Oil 
3 tsp garlic, minced
1 small Chourico, diced
1 green pepper diced
1 qt tomatoes, diced
6 oz Tomato Paste
2 cups of Portuguese White Wine- like Vinho Verde (young wine)
1 Lb of mussels, cleaned, scrubbed and beards removed
1 Lb of shrimp, shelled and deveined
1 Lb haddock , cut into 4 portions
2 tbsp fresh parsley, roughly chopped 
Sea salt and fresh ground pepper

Directions :

Into a dutch oven or heavy bottomed deep skillet, add olive oil, minced garlic, chourico, diced green pepper and tomatoes and simmer until slightly browned.

Add tomato paste and wine and stir over medium heat until the sauce is blended well

Add fish fillets. mussels and shrimp and cover pot and cook on medium for 10 minutes.

Discard any unopened mussels.

Sprinkle with parsley and salt and pepper.

Serves 4.