Cioppino, that marvelous Italian-American seafood stew with roots in San Francisco, is not hard to make. But a luxurious cioppino typically uses many types of seafood — crab, mussels, scallops, shrimp, squid, halibut — which does not exactly make it weeknight (or wallet) friendly.
This version uses shortcuts and a limited amount of seafood, mostly fish fillets. Choose whatever firm fish is on sale (the freezer case is a good place to start): mahi-mahi, cod and halibut are good choices. Likewise, buy all-white crabmeat, not the pricier lump; it’s basically shredded and will help thicken the stew.
We added mushrooms to replace some of the texture supplied by the (missing) squid and scallops. Prepared condiments are used as time-savers, but feel free to chop your own onions, peppers and garlic, knowing that these also will require additional prep and cooking time. Serve your cioppino with a crusty bread that can withstand a dunk into the stew.
A cheaper cioppino
Preparation time: 15 minutes
Cooking time: 20 minutes
Makes: 4 servings
2 Tbsp olive oil
11/2 cups frozen chopped onions
1 cup sliced mushrooms
1 Tbsp Italian herb blend
1 clove garlic, minced
1/4 tsp salt
1/4 tsp dried red pepper flakes
• freshly ground black pepper
2 cans (16 oz each) diced tomatoes, with their liquid
1/3 cup red wine, or to taste
3 fillets firm fish (12 oz total), such as mahi-mahi, cod or halibut, cut in chunks
1 jar (6 oz) roasted red peppers, drained, coarsely chopped
1 can (6 oz) all-white crabmeat
8 to 12 frozen cooked shrimp, tail removed, optional
1 tsp sugar, optional
Chopped fresh parsley for garnish
Heat the oil in a large saucepan or Dutch oven over medium-high heat; add the onion. Cook, stirring occasionally, until softened, about 2 minutes. Stir in mushrooms, herb blend, garlic, salt, red pepper flakes and black pepper to taste; cook until mushrooms are softened, about 2 minutes. Stir in the tomatoes and wine; heat to a boil.
Stir in the fish, making sure pieces are submerged; lower heat so mixture remains at a slow boil. Cook until fish is cooked through, about five minutes. Stir in roasted red peppers and crabmeat. Heat until warmed through, about 3 minutes. Taste; if stew is too acidic, stir in sugar.
