Cioppino is a distinctly American dish. The story goes that Italian immigrants living in San Francisco would make this soup for lunch using the bounty that surrounded them. California’s waters were teaming with fish and with a 12 month growing season, all manner of food could be grown. The soup is just fish, tomato, onion and fennel. There are a few other items you can add to make it nicer but if you don’t have them on hand don”t fee; a stripped down version is better than no soup at all.

This dish is easy and a quick fix; some of the ingredients are pantry items you can keep around for when the mood strikes.  Try to cut the vegetables and fish the same size, this allows it to cook more evenly as well as fit on the spoon. As far as the fish goes, buy the best you can afford. The shellfish are a nice touch and keeps the dish interesting.

Ingredients:

1 medium onion 1/2 inch dice

1 medium fennel bulb 1/2 inch dice

1 can chopped tomatoes

1/2 cup dry white wine

3 strands of saffron

1/4 tsp. oregano

1/4 tsp. thyme

1 bay leaf

1bottle clam juice

6 oz. cod 1/2 inch dice

6 large scallops

6 raw peeled and deveined shrimp

6 clams scrubbed

6 mussels cleaned and scrubbed

3 T. evoo

s&p to taste

heat a medium soup pot then add the oil; sweat the onion and fennel for about 5 minutes; add the tomatoes, herbs, clam justice and saffron; bring to a boil; add the calms and mussels, when they open reduce to a simmer and add all remaining seafood; simmer for 4 minutes; season to taste and eat.