[Sponsored] Lisa Schroeder shares her Cioppino recipe from her debut cookbook, Mother's Best; an international collection of comfort food recipes. This tomato-based seafood dish is believed to have originated in San Francisco. Whether calamari or clams make your heart sing, doctor this stew to make it your very own.
Chef Lisa Schroeder is a member of the SAVEUR Tastemakers, a group of 20 hand-selected chefs from across the country.
1 pound non-oily fish fillets (such as cod, red snapper or flounder), cut into finger-size strips or chunks
½ cup dry white wine, such as chardonnay, pinot grigio or sauvignon blanc
1 tsp. salt
½ tsp. freshly ground black pepper
3 cups washed spinach leaves
Crostini, for garnish
1. Place a large, 12- to 14-inch skillet over medium-high heat for several minutes. When hot, add the olive oil, garlic, and crushed red pepper flakes and cook just until the garlic softens slightly, 1 minute, but do not let it brown.
2. Stir in the tomato sauce, fish stock, parsley, thyme and basil. Bring to a boil over high heat, reduce to medium-high and add the clams and mussels. Leave covered and cook about 5 to 7 minutes, until the shells open. Discard any shellfish that have not opened after 7 minutes; they could be spoiled.
3. Add the shrimp, fish, white wine and ½ teaspoon of the salt and ¼ teaspoon of the pepper. Cover and simmer for 5 to 6 minutes more, or just until all the seafood is cooked through, the shrimp and fish will be opaque. Stir in the spinach, season with remaining ½ teaspoon salt and ¼ teaspoon pepper.
4. Ladle the fish and broth into wide flat soup bowls. Place two crostini, crossed, on one side of the bowl, and serve.