By Chef Jeff

So in the cold and long ago when I was just a small fry and I was working in the galley for Capt Mark Wisch on his commercial fishing boat the SANDWISCH, I would make this spicy garlicy shrimp, scallop, and fish stew that quickly became his favorite. He was amazed that such a young person, in such conditions and at sea no less!!, could produce such a hearty, healthy, and delicious soup “simply uncanny” he would often mutter to himself. Unbeknownst to the Captain, I was shown the recipe when as an even smaller fry and I would dive for coins in Avalon under the watchful eye of Duke (The Lifeguard) Fishman (how appropriate) and he would make this for our lunch.

Wow that’s a fish tail – yup as a fisherman I am prone to hyperbole and some exaggerations.

 

The truth of the matter is that has been a tad chilly out lately and this one pot cioppino (with or without garlic bread) is a very easy recipe and utilizes a lot of items that were in the pantry already and will warm things up wonderfully. This soup reheats wonderfully and if you want you can toss any reheated leftover soup with some freshly cooked pasta for a banging seafood pasta. This recipe also grew pretty quick in volume so I took some down the street to my kids and I still had a bunch at home so you can certainly scale it back – like making a ½ pot of marinara, yea right. Go big!!

 

Ingredients:

 

2 onion diced

15 cloves garlic smashed and diced

1 bulb fennel diced

2 cups white wine

1 12 oz lite beer

Ginger paste or fresh chopped

11 oz can summer crisp corn

28 oz can Cento peeled tomatoes

28 oz can Carmelina Italian chopped tomatoes

Ingredients cont’d:

 

14oz can cherry tomatoes or a pucket of fresh ones

10 oz can baby clams

1 can white anchovies

1 can sardines

1 ea 32 oz jar Zoup Seafood broth

2 ea jars clam juice

11/2 # peeled shrimp – I used 16/20’s and some key west pink shrimp

1# squid tubes sliced and tentacles

1-11/2# scallops (I had some from Mag bay – so good)

Juice of 2 lemons

Worcester and Maggi (if you have)

Italian herbs (dried)

Garlic Bread

 

METHOD:

 

Defrost frozen shellfish – safely in your refrigerator in the morning or day before

Sauté onions garlic and fennel

Add white wine and Italian herbs to hot pot of onions

Add beer to pot

Add all the tomato products – rinse the cans with a little water and add that as well

Stir gently and bring to a low boil and then reduce to slow simmer,

Simmer 45 min – don’t let it get too thick its ok to add water or veg stock if you need to

Add remaining liquids and simmer gently 10 minutes

Turn up the heat to a low boil and add the shellfish clams, sardines, and anchovies stir gently

Simmer 30 minutes and toast garlic bread – ok I’m now hungry – serve it up!!!! Enjoy