Scomas Inspired Warm Cioppino Salad Food

SAN FRANCISCO CIOPPINO

Steps:

• Make the stew base. Heat a large stew pot or Dutch oven over medium heat with the olive oil. Add the onions and saute until tender, about 5 minutes. Add the garlic, season with salt and pepper to taste, and cook 2 minutes more. Stir in the tomato paste and cook for 1 minute. Add the wine, and use a wooden spoon to scrape up any browned bits in the pot. Simmer the wine until reduced by about half. Add the tomatoes, peppers, parsley, thyme, and bay leaf and cook for 5 minutes. Add the stock or broths; bring to a boil, then adjust the heat to maintain a gentle simmer. Cook the base, with a cover slightly ajar, for 30 minutes. (The base may be prepared ahead up to this point, refrigerated for 1 day or frozen for 1 month).
• Finish the Cioppino. Bring the base to a simmer. Add the basil and the clams, and cook covered, over high heat, for 5 minutes, or just until the clams open. Add the crab and cook for 1 minute. Add the mussels, shrimp, squid, and scallops. Cook, stirring frequently, until the mussels open, the shrimp curl, and squid and scallops are just firm, about 3 minutes. Serve in large heated bowls with plenty of crusty bread.

CIOPPINO

Steps:

• Heat the oil in a very large pot over medium heat. Add the fennel, onion, shallots, and salt and saute until the onion is translucent, about 10 minutes. Add the garlic and 3/4 teaspoon of red pepper flakes, and saute 2 minutes. Stir in the tomato paste. Add tomatoes with their juices, wine, fish stock and bay leaf. Cover and bring to a simmer. Reduce the heat to medium-low. Cover and simmer until the flavors blend, about 30 minutes.
• Add the clams and mussels to the cooking liquid. Cover and cook until the clams and mussels begin to open, about 5 minutes. Add the shrimp and fish. Simmer gently until the fish and shrimp are just cooked through, and the clams are completely open, stirring gently, about 5 minutes longer (discard any clams and mussels that do not open). Season the soup, to taste, with more salt and red pepper flakes.
• Ladle the soup into bowls and serve.

CIOPPINO-MIXED GREEN SALAD

Steps:

• In a large bowl, mix dressing, basil and, if desired, wine. Add shrimp and crab; toss gently to combine. Refrigerate, covered, 2 hours., Add greens, tomatoes, artichoke hearts, onion, olives and eggs; toss gently to combine. If desired, sprinkle with parsley and serve with lemon wedges.

SCOMA'S-INSPIRED WARM CIOPPINO SALAD

Steps:

• 1. Heat 1 tablespoon of the olive oil in a large pot over medium-low heat. Add the garlic and sauté 1 minute, then toss in the onions, and continue to sauté 2 minutes. Stir the wine into the pot along with the oregano and basil, and continue to cook until the liquid is reduced by half. 2. Add the tomato sauce, cod, clams, prawns, and scallops. Increase the heat and bring the ingredients to a boil. Reduce the heat to low and simmer for 3 to 5 minutes. 3. Add the fish stock, crabmeat, and shrimp. Simmer 1 minute and add the salt and pepper. Remove the pot from the heat and set aside. (At this point, you can spoon this hot cioppino into a bread bowl and serve it as a stew.) 4. Preheat the oven to 350°F. 5. Heat the remaining 1 1/2 teaspoons of olive oil in a small skillet over low heat. Add the spinach and sauté for 1 minute,or until just wilted. 6. Warm the bread bowl in the oven for 2 to 3 minutes. Carefully remove the warm bowl, and add the spinach. Reserving the broth, drain the hot cioppino and add it to the bread bowl. Drizzle with 3 tablespoons of the reserved broth. 7. Serve the warm salad with the remaining broth on the side. Save any unused broth for another recipe.