Fresh seafood is an excellent source of proteins, a good source of
minerals and some vitamins, and it is low in fats, cholesterol and
sodium. In general seafood is one of the most nutritionally balanced
foods.
January 25, 2010
by Karen Fernau - Jan. 25, 2010 06:17 PM
Read this article on The Arizona Republic
Cioppino, once a dish available only in seaside cities, is almost as easy to make in Phoenix as in San Francisco.
Recipe for Cioppino from Bluewater Grill
Fresh fish is flown into the Valley daily and available at high-end grocers and ethnic markets. Ask the fishmonger what seafood is freshest and build the Italian seafood stew around the recommendations.
"It's not like a souffle that has to be cooked just so. It's more conceptual," said Brian Hirsty, executive chef at Bluewater Grill, the Southern California outfit that recently took over the Fish Market , sold last month after a 23-year run in Phoenix. "Like so many stews, cioppino is pure comfort food."
Cioppino consists of a light herbal tomato sauce, an aromatic fish fumet and handfuls of the seafood catch of the day, or the freshest fish available.
Hirsty suggests combining a fresh or fresh-frozen whitefish, like cod or halibut, with clams, crab, mussels, scallops and shrimp.
The tomato sauce typically is seasoned with oregano, and dried red chile for a desert-inspired version. If short on time, consider a lazier version using bottled tomato sauce and adding the fresh seafood.
Details: Bluewater Grill, 1720 E. Camelback Road, Phoenix. 602-277-3474, bluewatergrill.com.
Reach the reporter at or 602-444-4779.
Cioppino
3 tablespoons extra-virgin olive oil
1 large yellow onion, diced
1/2 cup fresh chopped garlic
4 cans, or 12 ounces, diced tomatoes in puree
1 1/2 cups clam juice
1 1/2 cups white wine
1 teaspoon dried red chile flakes
1 1/2 pounds fresh white fish cut into bite-size pieces
18 Manila or littleneck clams
18 black mussels
18 medium-size shrimp
1/2 pound large scallops, about 6
1 tablespoon fresh oregano, chopped
1 green bell pepper, finely diced
1/2 pound crabmeat
2 tablespoons fresh Italian parsley, chopped
Salt and pepper to taste
Heat large stockpot to medium heat; add olive oil. When pot is hot, add onion and saute for 1 minute.
Add garlic and stir. Immediately add diced tomatoes, clam juice, white wine and red chile flakes. Bring to simmer and cook for 15 minutes.
Place fish pieces into sauce and bring back to simmer for 5 minutes.
Add clams and mussels and simmer 3 minutes more.
Add shrimp, scallops, oregano and bell pepper. Return to simmer and cook approximately 5 more minutes until shellfish open and fish is tender.
Top with crabmeat and cover for 1 minute to heat.
Season with Italian parsley, salt and pepper.
Serve in large bowls with toasted French bread or garlic bread to dip.
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