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Northeast Coast Cioppino
Submitted by:Terry Lee May


Ingredients
  1. ¼ c Extra virgin olive oil
  2. 1 tsp crushed red pepper flakes
  3. 2-3 anchovy fillets in olive oil, drained
  4. 6 Garlic cloves, crushed
  5. 1 Bay leaf
  6. 2 Celery ribs, chopped
  7. 1 medium onion
  8. 1 c good quality dry white wine
  9. 1 14 oz can chicken stock
  10. 1 32 oz can chunky style crushed tomatoes
  11. 6 sprgs Fresh thyme, stems removed (about 1 ½ tbsp)
  12. 1 bnch Italian flat leafed parsley, chopped
  13. 1 ½ lbs Firm cod cut into 2 inch chunks (substitute Yellowtail if desired)
  14. Salt and pepper
  15. 16 med shrimp, uncooked de-veined easy peel, or de-veined and peel yourself
  16. 16 sm Bay scallops, or 8 sea scallops cut in bite sized halves.
  17. 16 to 20 Raw mussels, scrubbed and de-bearded

Instructions
In a large deep pot over moderate heat, combine oil, crushed red pepper, anchovies, garlic and bay leaf. Let anchovies melt into oil. Chop celery and onion near stove and add to the pot as you work. Sauté vegetables for a few minutes until soft. Add wine. Reduce wine to ½ and then add chicken stock, tomatoes, thyme and ½ the measured parsley. Bring sauce to a boil and then reduce to a slow simmer. Season the fish chunks with salt and pepper. Add the fish to the pot and simmer for 5 minutes giving the pot a shake ever minute or two. Do not stir the Cioppino with a spoon at this point or else the fish chunks will break up. Add shrimp, scallop, and mussels making sure all the fish is submerged in the sauce. Cover pot and simmer 10 minutes. Give the pot a good shake now and then. Remove the lid and discard any mussels that did not open during the cooking time. Carefully ladle the Cioppino into shallow bowls making sure everyone gets a fair portion of seafood. Top each bowl with a pinch of the remaining parsley. Serve with hot buttered freedom bread for mopping up all those fantastic juices. Serves 5-6
Comments
Fishermen trolling fom catch off San Francisco, historians tell us, created this classic fish stew in the early decades of this past century. One afternoon, someone aboard a fishing vessel tossed onions, garlic and tomatoes into a giant heated kettle and added bits and pieces of that day s catch as the day wore on. Everything was left to simmer until dinnertime when it was then served in hollow wooden bowls. Served with a good California dry white wine, it s the classic Northern California immigrant dish usually served to large families on the eves of Christmas and New Years with an exception. The Northeast coastal fishermen have this variation of this classic dish that omits the lobster or Dungeness crab flavor for anchovy a well received change!