Get Cooking: Cioppino another great dish for solo meals

Cioppino, the fish and seafood stew made famous in San Francisco in the 1800s, is a terrific winter dish. It’s delicious any time of year, of course, but the way it warms all the senses with its vibrant colors, deep flavors and headily scented broth is particularly welcoming come the season when the sea is both frigid and fecund.

The way I’m here laying out this cioppino recipe is directed toward solo cooks, but it’s easily adapted for crowds of two or more, unless back in the day you were weak on your multiplication tables.

The recipe is in two steps. In the first, you make a soupy broth, in quantity would be my suggestion, portions of which you freeze as the base for future cioppinos. This base freezes admirably.

The second step is merely the ta-da of adding pieces of the piscine to the simmering broth. Note that except, by and large, in the case of mussels, fish and seafood counters readily sell by the piece, another plus for anyone cooking for one.

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While cioppino is a coastal dish (its origins go back hundreds of years to the ciuppin of Liguria, Italy), no inland city serviced by an airline (that would be Denver) is more than a few hours away from the same fish or fishing. Hereabouts, many eyebrows raised in glee when, in 2018, a cutting-edge Icelandic fishing business, Niceland Seafood, made Denver its world headquarters.

The spirit of cioppino is slap-dash; sailors used to construct it while away at sea from whatever their nets might snag on a morning cast. I’ve read descriptions of cioppino in which it is salted with seawater.

To that end, cioppino recipes used to substitute “a bottle of clam juice” (or even a can of — boomer alert — Clamato juice) to duplicate that maritime air. Nowadays, you will find some superlative seafood broths or stocks (or concentrates of the same) on everyday grocery shelves under the brands Aneto, Bar Harbor, Kitchen Basics, Better Than

Source:: The Denver Post – Lifestyle

      

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