07 Dec Start a new Christmas Eve tradition: cioppino!
After a day in the snow, gather around this seafood mélange in a rich broth of garlic, herbs, and tomato. The West Coast Christmas Eve dish has long been called the “Feast of the Seven Fishes.”
Our market’s seafood experts source the freshest, most sustainable and delicious kinds of fish just right for this dish, we even carry a prepared stock! Look to our experts for help in choosing the best ingredients — Dungeness crab, clams, shrimp, scallops, mussels, halibut and snapper. Our pros’ tips to make it easy, so you’ll still have time to hit the slopes, the trails, and indulge in all the winter holiday fun, too.
2 – 26 oz jars of Paladini All-Natural Cioppino Sauce (available in the Meat Department)
Juice of 1 lemon
1 lb of scrubbed and rinsed clams or mussels (or both)
1 lb boneless white fish fillets, bite size (such as Chilean sea bass, halibut, ling cod, rock cod, sturgeon, or swordfish)
1/2 lb bay scallops
1/2 lb medium-size shrimp (raw), peeled and deveined
2 large whole cooked Dungeness crabs, cracked and sectioned
1/2 cup Italian parsley, chopped
1/2 to 1 cup red or white wine
1 cup seafood stock (clam juice or even chicken stock works well)
1 clove garlic, chopped
2 tbsp olive oil
One sauté pan and one stockpot
To cook fish and shrimp: In the sauté pan, on medium heat, add olive oil and chopped garlic and cook for 2-3 minutes. Add fish, scallops, and shrimp and cook for 5-8 minutes; add lemon juice and stir.
In the stockpot: Combine wine and seafood stock and bring to a simmer. Add clams/mussels, cover with a lid and cook for 5 minutes. Add crab, cooked seafood from sauté pan and cioppino sauce. Simmer for an additional 5 minutes. Serve in individual bowls and garnish with chopped parsley. Makes 4-6 servings.
pssst… Go potluck style and ask each family or couple to bring a seafood item from the recipe.