Cioppino

Developed apparently by fishermen in San Francisco, of Genoa descent, this seafood stew has become an American classic.  You really can use what seafood you prefer, but I'd stick with firm white fish and the shellfish of your liking.  Here I used mussels because there were beautiful-looking specimens from Prince Edward Island in my market.  But you can also use clams, or crab.

I like to flavor my tomato base with a good smoked Andouille sausage, which is of course optional, but in my opinion adds a wonderful layer of flavors.  Many pass the hot sauce at the table, but don't forget good fresh artisinal bread to sop up all the wonderful sauce.

1 onion, sliced
1 Tbsp olive oil ply 1 Tbsp butter
1/4 lb smoked Andouille sausage
2-3 cloves garlic, minced
5 anchovy fillets, minced
2 tsp herbes de Provence , or Italian herbs
1/4 tsp red chili pepper flakes

3 Tbsp tomato paste
1 cup dry white wine
1 28-oz can diced tomatoes
2 cups chicken or fish broth
1 bottle clam juice
2 Tbsp Worcestershire sauce

1 lb haddock, cut into 2-inch pieces
1 lb scallops
1/2 lb shrimp, peeled
1-1/2 lb mussels

fresh parsley to garnish

Wash the mussels and discard any that do not close. Drain.

Sauté the onion in the butter and oil for about 8-10 minutes to begin to brown them. Add the Andoille sausage and cook another 5 minutes.

Add the garlic, anchovies, herbs and chili flakes and cook another 5 minutes.

Now add the tomato paste and sauté for 3-5 minutes to deepen the color of the paste. Add the wine and bring to a boil. Then add the diced tomatoes, chicken broth, clam juice and Worcestershire sauce, and return to the boil. Scatter the mussels into the liquid and cover. Cook for about 3-5 minutes, just until the mussels begin to open.

Then scatter the haddock, scallops and shrimp about the mussels, nestling gently into the liquid. Cook another 3-5 minutes, just to heat through.

Serve in bowls with lemon, and garnished with fresh parsley. Make sure to accompany with a really good artisinal fresh bread to sop up all the sauce.

Serve 4-6, depending on appetite.

Cook's Note:  Andouille sausage can be hard to find, especially one nicely smoked.  Get to know a good brand, buy it and freeze it if you have to.  I always keep some on hand - like a good chorizo.  You could use chorizo in this as well, or if you prefer you could certainly leave the sausage out.