Ciopinno, Hearty Seafood Stew!!!

Tis the season for special meals and family gatherings. Sunday night I had reason to celebrate with a friend and with seafood on sale all over town I thought that wonderful bowl of Cioppino would be the perfect thing! Cioppino originated in San Fransisco where the Italian and Portuguese fisherman would make this seafood stew from the remainders of the day's catch.

After scouring the local stores I assembled a medley of fresh seafood. For this stew the type of fish and shell fish you choose can totally dependent on what is fresh and looks good in the local markets. You don't need a lot of any one thing, but a nice blend of several types of seafood will make this something special.

Ingredients

1 cup fresh fennel chopped.
2 Shallots finely chopped.
1 medium onion chopped.
1 28oz can of chopped tomatoes undrained.
11/2 cups fish stock.
1 cup white wine.
1/4 cup tomato paste.
1/2 green pepper small diced.
1/2 red pepper small diced.
1 cup chopped Italian parsley.
11/2 tspn dried oregano.
1 teaspoon dried thyme.
1 tspn dried basil.
1/2 tspn chervil.
11/2 tspn red pepper flakes.
Salt and pepper to taste.
2 tbsp olive oil.

You can use any combination that suits your taste I used these because they were all on sale.
3/4 lb. Mussels scrubbed, beards removed.
4 scallops.
8 clams, scrubbed.
8 shrimp peeled veins removed.
6 oz cod loin cut into 11/2 inch cubes.
1 Snow Crab cluster.
Lobster Claws.

Making Seafood Stock

A word about the stock. Making your own stock is easy and really enhances the flavors of the soup or sauces you make. I made my own seafood stock by simmering the crushed crab and lobster shells, in wine and water with onion, carrot, celery, a dab of tomato paste, and a bouquet garni. Just simmered gently for a couple of hours while I watched the football game! (Go Vikes!)

Preparation.
Crack and removed the meat from the crab and lobster, reserve the shells if using for stock. Refrigerate the crab and lobster meat until ready to to use.
Heat oil a large stock pot. Saute shallots until softened, add onion, fennel, and peppers. Saute until soft.
Add the dried herbs, and red pepper flakes. Saute 2 minutes.
Add tomatoes, wine, and stock. Stir to blend then allow to simmer gently for 30 minutes.This allows the flavors to blend.
Add mussels and clams cover and simmer about 5 minutes, or until the mollusks are open.
Add the shrimp, fish, scallops, and crab and lobster meat. Simmer about 5 minutes until the seafood is just cooked through.
Season to taste with salt, pepper, and more pepper flakes if desired.

Serve hot with crusty Italian bread for dipping!

The Seville Omelet

The other night I made Spanish Rice for my dinner. Nothing fancy mind you, but one of my easy fix staple meals for when I don't feel like cooking big. I use simple ingredients, rice of course, a can of petite diced tomatoes, a little green pepper and onion, and some simple spices. For protein I usually add ground turkey, but beef would do as well or even without the protein. It was tasty and satisfying and there were enough leftovers for a few more meals too!

But this post is really about breakfast! Omelets have long been a favorite of mine having made them all the time in my youth. What I love about them is the versatility and simplicity! They are the perfect vehicle for using up the leftovers in the fridge. In the past I've made pot roast omelets, even turkey stuffing omelets, hence Spanish Rice and the Seville Omelet.

This simple and delicious omelet simply combines the Spanish rice, some shredded cheddar cheese, a little salsa, and a dollop of sour cream. This may be my favorite omelet of all time! (So far...)

Here are some omelet basics.
First the perfect omelet is made with two eggs not three! If you're looking for that crepe like thin rolled omelet you need less eggs and less air whipped into them. So two eggs, a tbsp cool water, wisked with a fork and left to stand while you assemble the rest of the ingredients.

Use the right size pan. I greatly prefer a 10 inch non stick skillet, use enough butter/cooking spray to cover the skillet. With two eggs this allows for the thin layer. Many 8 inch skillets are referred to as omelet pans, and they work well if you are after a fluffier French style omelet.

Allow the eggs to set well, they should be nearly dry on top before flipping. By the way its really helpful to learn to flip eggs by tossing them with the pan. It takes a little effort but it is worth it and will be useful in other ways as well.

Make sure to heat the filling ingredients fully before placing it with the eggs. Place the filling in the center across the eggs. With a silicone spatula fold one side over the filling. Slide the omelet, folded side first, onto your plate folding the other edge over with the pan as you slide it off. Its easier than it seems.

Top lightly with garnishes or add them to the side. The result is an omelet that looks and tastes as made by a professional!

Enjoy!