Long ago, my friend Susie taught me how to make cioppino. At least I think it was Susie I learned it from. I have this very clear memory of making it one summer when we rented a cottage on Isle au Haut. My daughter was 2 and we spent a lovely 2 weeks there in late summer. So it is a recipe I associate with summer. And though it is not summer here yet, when my husband brought home some wonderful locally harvested wild mussels, I immediately thought of cioppino. I can't say that my kids ever ate this when I prepared it, because both of them, even though they were born and raised in Maine, were adamant about not liking fish!
Cioppino
2 tablespoons olive oil
1 small yellow onion, peeled and chopped
2 cloves garlic, peeled and minced
1 2 oz tin of anchovy fillets
2 cups fish stock
1 can (14 ounces) fire-roasted crushed tomatoes
1 t. oregano
1 tablespoon fresh basil, minced
1 cup dry red wine
1 T. balsamic vinegar
1/2 teaspoon coarse salt
1/2 teaspoon freshly ground black pepper
1 pound monk fish, cut in chunks
1 pound mussels, cleaned and de-bearded
Mussels soaking in clean water to clean themselves
1. Heat the olive oil in a large saucepan or soup pot, then saute onions, garlic and anchovies
2. Add remaining ingredients excepting the fish and mussels. Allow to simmer for about 20 minutes .
3. Add the fish to the pot and simmer another 5 minutes until the fish is cooked through.
4. Add mussels, cover and let cook for around 5 minutes.
5. Adjust seasonings and discard any mussels that did not open.
6. Ladle into bowls and serve with good bread.
