Cioppino is a rich and rustic stew of tomatoes, garlic and seafood. It is thought to have originated in San Francisco California. Fishermen would typically use the catch of the day, but if they weren't successful that day they might go to their fellow fishermen and beg for them to "chip in" what they could give up from their own catch. Typical seafood used for this dish includes fish, squid, mollusks, and crustaceans. One of my favorite versions of this stew includes lemon grass for a very fresh flavor addition!

Tips to get you started:

· Shells may be left on for cooking (traditionally they are left on), but for a less messy presentation you may choose to remove shells and skin from the seafood you are using.

· Fresh herbs may be used in place of the dried herbs, just increase the amounts by about half

· It is important to note that stores now carry  shelf stable products labeled as "San Marzano", however only the ones which are certified to be San Marzano tomatoes will have the same flavor, this is because they are grown in a particular region, and the environment there imparts specific flavor qualities to the tomatoes as they grow. You may choose to use the non-certified brands; however, this may impact the flavor for this specific recipe.

· Place the shrimp in a medium bowl and add 1 cup cold water and 1 teaspoon lemon juice, allow this mixture to sit for 1 minute. This will reduce any fishy smell or flavor.

· I note that you can use fish of firm flesh varieties, I like to use a combination of salmon and cod or halibut

Prep time: 15-30 minutes

Cooking time: 40- 60 minutes

Serves: 6-8

3 Tablespoons Extra Virgin Olive Oil (EVOO)

3/4 Cup finely diced shallot

1 oz. Garlic, minced or pressed

1 Cup dry white wine, I use a pinot grigio

26 oz. Crushed San Marzano tomatoes

2 Tablespoons tomato paste

12 oz. Chicken stock or vegetable broth

1 1/2 Cups water

1 Tablespoon Thai style fish sauce

2 Teaspoons sugar

3/4 Teaspoon red chili flakes

3/4 Teaspoon dried tarragon

1/2 Teaspoon dried oregano

6-8 Sprigs fresh thyme

1/4 Teaspoon lemon zest

20 oz. Fish of firm flesh variety

7 oz. Large shrimp

8 oz. Lobster tail or Dungeness crab

3 Tablespoons salted butter

3 Tablespoons Italian parsley, roughly chopped

2 Teaspoons sea salt, divided

Avocado oil spray (or Pam or similar)

Part one: Get out a large stock pot. Line a jelly roll pan with parchment paper, aluminum foil or a silicone baking mat. Preheat your oven to 400 degrees F.

Part two: Peel and devein shrimp. If using lobster, take a pair of kitchen shears and cut the lobster tail(s) open along the transparent bottom side, going vertically. Peel the lobster out of the shell, cut this into large chunks, each about 1 inch wide, place these on the pan with the shrimp, place lobster shells and reserved shrimp shells into the large stock pot. If using cooked crab break the crab down and pull the meat out of the body and legs and set aside, use the larger shell segments to infuse the broth.

Part three: Cut your selection of firm fleshed fish into large chunks, similar in size to the lobster chunks prepared earlier. Place shrimp, lobster, and fish on the prepared baking pan, and spray all pieces of fish with a cooking spray (I use an avocado oil-based spray) coat all pieces evenly and distribute in a single layer on the pan. Put the pan aside (refrigerate for freshness and food safety) while you work on the next steps.

Part four: To the stockpot, add 1 1/2 cups of water. Bring to the shells and water to a simmer for 5-10 minutes. Remove the seafood broth from heat and strain into a medium bowl, set aside. Discard the shells. Wipe out the pot with a paper towel.

Part five: Using the same large stock pot from part one, heat 3 tablespoons EVOO on medium-high heat. When the oil is hot and shimmers in the pan but isn't smoking, add the shallots and cook until translucent (about 3 minutes). Add the garlic and cook for 1 minute, do not allow the garlic to brown or burn. Add the white wine to the pot and simmer for 1 minute. Add the tomato paste, crushed tomatoes, seafood broth, fish sauce, sugar, herbs and 1 teaspoon of the salt and bring this mixture to a boil, then reduce heat to medium, cover the pan and simmer for about 10 minutes.

Part six: Once the stew is simmering, remove the seafood from refrigeration and bake for about 10 minutes, or until the shrimp turn opaque and pink and the fish is opaque, and the center of the pieces is 145 degrees. While the seafood bakes, continue with the next step.

Part seven: Add the lemon zest and butter to the stew and allow to cook for 2 minutes, stirring to combine. Turn off the heat under the stockpot. Remove the fish from the oven when done.

Part eight: Place a selection of fish and shellfish pieces in the bottom of a serving bowl and ladle the hot soup base over the top. Sprinkle chopped parsley over the top and serve hot.

Serving suggestion:  Cioppino is traditionally served with bread on the side, to soak up the soup as you eat, I love it with a traditional sourdough.

Tiny chefs at home? They can:

· Peel the garlic

· Measure and mix ingredients (caution is advised for raw fish and hot ingredients)

· Pull parsley leaves off stems

Nutrition information:

Total Calories: 322

Total Fat: 16 g

Cholesterol: 56 mg

Sodium: 846 mg

Total Carbohydrates: 15 g

Sugars: 6 g

Protein: 26 g

The information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist's advice.