Cioppino is a fish stew traditionally made by Italian fishermen who settled in the North Beach/Fisherman's Wharf section of San Francisco. It was originally made on fishing boats with whatever fish were at hand. This cioppino comes to us from California chef and cooking teacher John Ash, who has been an advocate for sustainable-food issues for years and has served on the board of advisors of Seafood Watch--the advocacy arm of the Monterey Bay Aquarium. Ash chose a variety of shellfish for this recipe, all of which are Seafood Watch Best Choices or Good Alternatives.
Make Ahead Tip: Cover and refrigerate the strained broth (Step 1) for up to 2 days.
Tip: Look for fish stock near other canned or boxed broths in the soup aisle or in the freezer section of the seafood department. Or use reduced-sodium chicken broth instead. To add seafood flavor to the chicken broth, peel and devein the shrimp and add the shells to the broth in Step 1 when you add the wine and tomatoes.
Ingredient Notes: Find garlic-flavored olive oil near other oils in specialty-food shops or large supermarkets.
Be sure to buy “dry” sea scallops. “Wet” scallops, which have been treated with sodium tripolyphosphate (STP), are mushy and less flavorful. Some scallops will have a small white muscle on the side; remove it before cooking.
1 starch, 4 lean meat, 1 fat