Ciopinots no work Cioppino - 16g Carbs, 3g Fiber, 7g Sugar
From: www.latimes.com - By Noelle Carter
Dear SOS: We recently dined at Ciopinot in San Luis Obispo. We tried
their "no work" cioppino, and it was the best cioppino we've ever
eaten. Wonder if they will share the recipe? Thank you. Brian Somodi
Laguna Beach
Dear Brian: It may take a little work prepping the ingredients, but
Ciopinot's take on this classic contains a lot of flavor in just a
few simple steps, and it makes a perfect dinner for those cold winter
nights! Enjoy!
Note: Adapted from Ciopinot in San Luis Obispo.
Total time: 1 hour, 15 minutes
Servings: 4
2 Tbsp olive oil
1 onion, thinly sliced
1/2 lb (about 1 1/2) leeks, ends trimmed, halved lengthwise and
sliced diagonally 1/2" thick
1 small clove garlic, pressed or minced
1 Tbsp parsley, chopped
1 dried bay leaf
1/8 tsp dried oregano
1/8 tsp dried thyme
1/8 tsp black pepper
1/4 tsp saffron threads
1 1/2 cups peeled and diced tomatoes, cut into ¾-inch dice
8 oz tomato sauce
1 cup dry white or red wine
1/2 -1 cup clam juice
Salt
Hot sauce
4 to 6 oz large shrimp (16 to 20 count per lb), shelled and deveined
1/2 lb large scallops
6 oz firm, light-flesh fish steaks (such as swordfish), cut into
1 1/2-inch pieces
2 Tbsp cold butter, chopped
Freshly chopped basil and oregano, for garnish
1. In a medium, heavy-bottom pot heated over medium-high heat, add
the oil, then stir in the onions, leeks, garlic, parsley, bay leaf,
oregano, thyme, pepper and saffron. Cook, stirring frequently, until
the onion is translucent and the herbs are fragrant, 6 to 8 minutes.
2. Stir in the tomatoes, tomato sauce and wine. Cover and simmer gently
to develop the flavors, 30 to 45 minutes. Thin if desired with 1/2 cup
to 1 cup clam juice. Season with 2 teaspoons salt and 1 tablespoon hot
sauce - or to taste. The cioppino base can be made ahead of time to
this point; remove from heat, cover and refrigerate up to one day
(reheat before continuing).
3. To the pot add the shrimp, scallops and fish. Cover and simmer
gently just until the fish and shellfish are firm and opaque - about
10 minutes. Uncover the pot and remove from heat. Stir in the chopped
cold butter, stirring just until the butter melts to add a little
richness to the broth. This makes about 5 cups cioppino. Ladle the
cioppino into wide bowls, garnishing each serving with freshly chopped
basil and oregano. Serve immediately.
Servings: 4
Nutrition per Serving:
338 Calories, 16g Fat, 5g Saturated Fat, 111mg Cholesterol, 23g Protein,
16g Carbs, 3g Fiber, 7g Sugar, 915mg Sodium
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