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Cioppino is an Italian seafood stew that can be made out of any seafood you happen to have at hand — even left-over seafood. You can also use whatever vegetables you have on hand. The staples (must-haves) are the onions, tomatoes, garlic, wine, and spice — of course!
You will need:
1 large yellow onion, diced
2 cloves of garlic, minced
1 red bell pepper, minced
1 cup of asparagus tops, cut into 1 inch pieces
3 Tbsp. Spirits & Spice Chili Oil
2 Tbsp. Spirits & Spice Sweet & Spicy Italian Zest
3, 15 oz. cans of diced tomatoes
1 to 2 lbs. of fish (white fish or Salmon with skin removed, try to avoid fish with a lot of bones)
1 cup of dry white wine
1 tsp Spirits & Spice Garlic Pepper
2 tsp salt
1 lb. of shellfish (you choose-shrimp, scallops, mussels, clams —whatever)
For the Crostini, you will need:
Bread sliced
Spirits & Spice Garlic Extra Virgin Olive Oil (enough to drizzle on each piece of bread
Spirits & Spice Italian Goes On Everything(enough to sprinkle on each piece of bread)
In a large stockpot, heat the Chili Oil over medium heat. Add the onions, garlic, red pepper, and the asparagus (or any other veggies you have) into the stockpot with the Spirits & Spice Sweet & Spicy Italian Zest. Sauté the onions and vegetables until the onions are glossy. Add the tomatoes, the fish, the wine, and the Garlic Pepper and salt. Bring to a boil and then reduce heat to a simmer and cover. Simmer for 40 minutes, covered, stirring occasionally. After 40 minutes, taste and adjust the seasoning (you may need to add more salt and pepper). Bring back to a boil and add the shellfish. Cook for an additional 10 minutes or until the shellfish is done. Remove and serve immediately. Best served with garlic crostini.
Crostini:
Drizzle the Garlic Extra Virgin Olive Oil on each side of the sliced bread. Place the bread in a skillet heated to medium heat. While browning the bread on one side, sprinkle the Italian Goes on Everything spice on the other side. Brown on both sides (takes just 2 or 3 minutes) and serve. These crostini are great to dip in the Cioppino.
