Ciopinno 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. S&S Organic Sesame Chili Oil
2 Tbsp. S&S 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 S&S Garlic Pepper
2 tsp S&SLemongrass Lemon Salt
1 lb. of shellfish (you choose-shrimp, scallops, mussels, clams —whatever)
For the Crostini, you will need:
In a large stock pot, heat the Chili Oil over medium heat. Add the onions, garlic, red pepper, and the asparagus (or any other veggies you have) into the stock pot with the S&S 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 Lemongrass Lemon 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 EVOO 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.