Every Thursday BBVG brings in some of the best seafood available in the area. I, for one, always plan my seafood meals for Thursday to take advantage of that same-day freshness, because let’s face it, seafood is best right off the boat (or as close to it as you can get)!
This was one of my dad’s favourite recipes and always makes me think of him. Cioppino, or fish stew, is a delicious blend of tomato sauce, clam and fish stock, and fresh seafood. It is a dish that celebrates the bounty that the sea has to offer. Traditionally made with whatever seafood is available that day it can be made with a combination of clams, mussels, shrimp, crab, lobster, scallops and any white fish. (Choose any four! I like two shelled items, one fish, and one other.) It’s luxurious, decadent and just perfect for the season. The delicate flavour of anise from the fennel bulb and the white wine (you only need a cup and a half for the stew so choose a good one like this Bread and Butter Chardonnay so you can drink the rest with your meal!) pairs beautifully with the seafood.
We served this with a crisp fresh baguette and a gorgeous arugula salad with a Dijon balsamic dressing. (And the rest of that Chardonnay!)