Nadia's International CioppinoFeatured by NADIA Winery in the Gold Wine Club.
¼ cup extra virgin olive oil
1 tsp. crushed red pepper flakes
2-3 flat fillets of anchovies, drained
1 ½ lbs. cod, cut into 2-inch chunks
1 (14-oz.) container of chicken stock
1 (32-oz.) can chunky style crushed tomatoes
4 sprigs fresh thyme, leaves removed, about 1 Tbs.
1 handful flat-leaf parsley, chopped
6 cloves garlic, crushed
1 bay leaf, fresh or dried
2 celery ribs, chopped
1 medium onion, chopped
1 cup good quality dry white wine
8 sea scallops
16-20 raw mussels, scrubbed
8 large shrimp, peeled and deveined
Salt and pepper
In a large pot over moderate heat, combine oil, crushed pepper, anchovies, garlic, and bay. Let anchovies melt into oil. Chop celery and onion near stove and add to the pot as you work. Sauté the vegetables for a few minutes to begin to soften, and add wine to the pot. Reduce wine a minute, then add chicken stock, tomatoes, thyme, and parsley. Bring sauce to a bubble and reduce heat to medium low.
Season fish chunks with salt and pepper. Add fish and simmer 5 minutes, giving the pot a shake now and then. Do not stir your soup with a spoon after the addition of fish or you will break it up. Add shrimp, scallops, and mussels and cover pot. Cook 10 minutes, giving the pot a good shake now and again. Remove the lid and discard any mussels that do not open. Carefully ladle stew into shallow bowls and pass bread at the table.