(serves 2)
2 whole rockfish 1.5-2 lbs each, gutted, scaled and head removed
1 pound market squid, cleaned and cut into large rings (I always add the tentacles)
28 oz San Marzano whole peeled tomatoes (see the links below)
1 stalk fennel, course chop
1/2 onion diced
1 red bell pepper, course chop
3-4 garlic cloves
1 whole fresh tomato, grated
Kosher salt
Cracked black pepper
1 tablespoon oregano
1 cup of dry white wine (I love a good pino grigio)
3-4 tablespoons extra virgin cold pressed olive oil
Chopped parsley or green onions for garnish
How To Make A Homemade Cioppino
1. Start by heating the olive oil in a large casserole pan, and then add in the onions with a pinch of salt and pepper. Next add the red onions, fennel and lastly, the garlic. Allow this to cook over a medium heat for about 10 minutes.
2. Now is the time to add the whole peeled tomatoes. After that, use a hand held grater and grate a whole tomato inside your casserole pan. Also, add the oregano and cup of white wine to finish the stew. Allow this to simmer for another 15 minutes. If your fish and squid isn’t prepared yet, then now is the time to do it.
3. Next, start by adding the whole rockfish on top of the stew. Remember to add a lid on the casserole pan and thereby steaming the rockfish for 10-15 minutes. Now add the squid and cook only for another 1-2 minutes.
4. Finally, serve in a plate and garnish with chopped parsley or green onions. Hope you love it!
