Happy Thursday! I wish I could be as excited that Friday is almost here, but alas working at the bakery doesn’t allow traditional work days. On top of that, I recently switched back to the night shift, and I must admit… it’s been a struggle to adjust to the new hours. So I’m learning very fast that I need to listen to my body more and more with these new hours. I’ve been working out as much as possible, and taking naps if my body needs it. The most important thing I have done is listen to what my body wants in the food category. I’m realizing if I want a particular food then I should eat it. Lately, I have been on a fruits, veggies, and seafood kick. Recently I made a seafood stew – Cioppino, that included white fish, mussels, clams, and shrimp.
Cioppino is an Italian American stew that originated in San Francisco when Italian immigrants moved to the area. It can include several other seafood options as well from squid and scallops, to crab, and even lobster. Feel free to mix it up to include the proteins you prefer. This stew is great year round, serve with crusty bread.
- 1 small fennel bulb – with fronds attached
- 1 small onion
- 2 cloves of garlic
- 2 tablespoons olive oil
- 2 bay leaves
- 1/2 teaspoon red pepper flakes
- 1/2 cup white wine
- 1 28 oz can crushed tomatoes
- 3 cups vegetable stock
- 8 oz clam juice
- salt and pepper to taste
- 1/2 pound mussels – cleaned, scrubbed and debearded
- 1/2 pound clams – cleaned
- 1/2 pound white fish – I used cod
- 1/2 pound large shrimp
- Mince the fennel, onion, and garlic.
- Heat olive oil in a large pot over medium heat.
- Stir in the fennel, onion and garlic. Sauté until softened. Add in the red pepper flakes and bay leaves.
- Pour in the white wine. Let cook for 2 minutes
- Add in the crushed tomatoes. Continuing to stir.
- Add in the vegetable stock and clam juice. Let cook down for about 30 minutes. Taste and season with salt and pepper.
- Now the seafood, add in the mussels and clams first.
- Then add in the fish, until it is almost no longer translucent
- Add in the shrimp last.
- Cook until the mussels and clams are open (discard any that do not open), and the fish and shrimp are no longer translucent.
- Divide seafood and broth among the bowls, top with fennel fronds.