Cioppino

Last night, I made a fabulous "mock" Cioppino that was delicious and very easy. Make sure to buy a loaf of french bread to soak up all the yummy sauce! This recipe is perfect for my daughter in Seattle to make for her new husband on a rainy night. This recipe was inspired by my favorite Seattle chef and restauranteur, Tom Douglas. His "Seattle Kitchen" cookbook is full of so many delicious northwest-inspired recipes.

Cioppino
Serves 4

2 Tbl Olive Oil
1 Leek, chopped. Note: Cut the leek lengthwise and run under water to clean all dirt and grit
1/2 Onion, chopped
3 Garlic Cloves, finely minced
1/2 cup Good White Wine
1 15 oz. can Chopped Tomatoes
2 Tbl Parsley
2 Tbl Dill (optional)
1/4 cup Basil, chopped
Pinch of Red Pepper Flakes

1 Tsp Salt

3/4 Tsp Pepper

1 lb. Fresh Shrimp (peeled and deveined) Note: Shelling and cleaning your shrimp is a less expensive option.
1 lb. Manilla Clams Note: Do not use any open clams.


Directions:  Heat oil in large pot on medium-high heat. Add the leeks and onion to the pot and cook until very soft and tender.  Add the chopped garlic to the mixture and saute an additional 2 minutes. Pour in the wine and let reduce until almost all of the liquid is gone. Immediately add the canned tomatoes, parlsey, dill, basil, red pepper flakes, salt and pepper and cover for 30 minutes on a very low heat.  Add seafood, re-cover lid and cook for another 3-5 minutes untill clams open and shrimp is pink.  Pour into soup bowls and enjoy with your favorite bread and wine. I prefer a robust red wine like Coppola Merlot. 

Enjoy!