This recipe is a classic Italian fish stew. When I was growing up, my family served this every Christmas Eve and on Easter, and I've continued with this tradition so my children would have an authentic taste of the past. Any leftovers can be served over pasta for yet another delicious meal.
4 quarts Provisions Cioppino Base
3 pounds assorted seafood-rockfish, clams, mussels, prawns-cleaned & ready to serve
In a large stock pot, heat the cioppino base until it's bubbling, then add the seafood and simmer 4-5 minutes, until the seafood is cooked through and any bivalves are open. Serve in a big communal bowl (or individual bowls, if you want to limit the mess) with lots of fresh lemon & crusty French bread.
If you want to make your own base, start with:
2 32 oz. cans of organic tomatoes.
good extra virgin olive oil (enough to cover the bottom of the pot)
1 large purple onions
dice the onions uniform in small pieces
2 large shallots, dice the same as the onion in small pieces.
3 medium leeks, diced the same size as the onion and the shallots 6 cloves of italian garlic (the garlic with the purple stripes) chopped fine
1 bunches of crisp broad leaf parsley (italian parsley), chopped quite fine
one fresh bay leaf
1 red chile pepper
4 cloves
1 lemon (cut the lemon in two pieces length wise)
1 quart fish fumet
1 cup dry white wine
1 bunch of organic swiss chard, cleaned & chopped into small pieces
Break up the tomatoes with your hands, or use a food processor.
Pour about 1/4 cup of olive oil (or enough to cover the bottom of the pot) before turning the heat on low. Add the onions, leeks, garlic and shallots. Do not let these ingredients caramelize or brown, they should just be simmering on low heat.
Add the tomatoes, Place the cloves and the chile pepper in a sachet bag, and add it with the bay leaf.
Cut half of the lemon into thin strips and add to the pot. Squeeze the other half of the lemon into the pot. Simmer on low heat, stirring gently with a wooden spoon, until the tomatoes are cooked & broken down.
Turn the heat up to a high simmer add the fish fumet, white wine and swiss chard.
