A quick conversation with my buddy Bill in Boston about Cioppino. Cioppino is an Italian Seafood Soup, and one of my favorites things to eat. So Bill wants to know how it’s made, and how he thinks that he could make it with Marinara sauce.
I had to look into this theory, as I thought he was off his rocker. I was right. Nice try Bill, I couldn’t find any recipe that used a jar marinara sauce in their soup. Not sure if I would trust it if I did find one.
Cioppino is not a difficult thing to make. The more I looked at different recipes, the more I wanted to make it. Next thing I know I’m at the grocery store and staring at the clams and mussels. Darn you Bill, you got me thinking, and I wasn’t satisfied until I had made my own batch.
From all recipes I looked at, I liked Giada De Laurentis’ best. She uses fennel bulb, and lots of white wine, and a big can of diced tomatoes. It took less than an hour to prep and make. I think I spent more time scrubbing the clams and mussels than anything else.
It was light, and fragrant. It had big fresh flavor, and a slight heat from red pepper flakes. Add a piece of French bread, and no one spoke, we just slurped our soup and munched our bread, and laughed at each other as we pulled the mussel shells out and used them as makeshift spoons.
It was a fun meal, unexpected, and different from what we usually have on a Monday night.