Cioppino - Italian Fish Stew

This recipe is a quick version of the traditional Italian fish stew, cioppino.


Ingredients

1/4 cup olive oil
1 teaspoon crushed red pepper flakes
1 can anchovies
6 garlic cloves, crushed
1 bay leaf
2 celery stalks, chopped
1 medium onion, chopped
1 cup good quality dry white wine
1 (14 ounce) can chicken stock
1 (32 ounce) can diced tomatoes
4 sprigs fresh thyme, leaves removed or 1 teaspoon dried thyme
1 handful flat leaf parsley
1 1/2 pounds white fish such as cod, halibut or tilapia
Salt and pepper
10  large shrimp
8 sea scallops
16-20 mussels
A loaf of crusty fresh bread

Instructions

In large pot over moderate heat, combine olive oil, red pepper flakes, anchovies and garlic. The anchovies will act as a natural salt and the red pepper flakes will infuse the oil with heat.
Add chopped celery and onion. Saute until softened. Add wine and reduce for one minute. Add chicken stock, tomatoes, thyme and parsley. Bring to a boil, then reduce heat to medium low.
Cut white fish into 1 inch pieces. Season with salt and pepper. Add fish to liquid and simmer for 5 minutes. Give the pot a shake during cooking, but do not stir as it will break up the fish. Add shrimp, scallops, and mussels. Cover the pot and cook 10 minutes giving the pot a shake every occasionally.
Remove lid and remove any mussels that did not open.
Carefully ladle stew into shallow serving bowls. Serve with bread to mop up the broth.

Scallops with Currants, Fennel and Pine Nuts

Ingredients

1/2 cup currants
1/4 teaspoon red pepper flakes
1/2 cup dry white wine
1/3 cup olive oil
1 cup finely chopped shallots
1 cup chopped kale, stems removed
2 large garlic cloves, minced
1 fennel bulb, cut into thin slices
1 1/2 teaspoons fennel seeds
3 additional Tablespoons olive oil
1 pound bay scallops (the small ones)
8 ounces spaghetti
1/2 cup toasted pine nuts

Instructions

Combine currants, pepper flakes and wine in a bowl. Set aside for 30 minutes.
In large skillet, heat 1/3 cup olive oil over medium-low heat. Add shallots, garlic, sliced fennel bulb, fennel seed and kale. Season with salt. Cook, covered and stirring occasionally, for 25 minutes or until the fennel is tender.

While it is cooking, cook spaghetti according to manufacturer's instructions. Drain and return to pan to keep warm. Add 1 Tablespoon olive oil to the spaghetti.

Add wine mixture to the fennel mixture and simmer for another 10 minutes. Transfer to bowl.

In same skillet over medium-high heat, add 1 or 2 Tablespoon olive oil. Saute the scallops on both sides for about 5 minutes or until done. Return fennel mixture to pan. Toss gently. Season to taste with salt and pepper.

To serve, place spaghetti in bowl and top with fennel-scallop mixture. Top with toasted pine nuts.
Serve immediately.

Seared Scallops with Warm Tuscan Beans

Ingredients

1 Tablespoons olive oil, divided
1 1/2 pounds sea scallops
2 slices bacon
1 cup chopped onion
1/8 teaspoon crushed red pepper
2 garlic cloves, minced
1/4 cup dry white wine
1 cup chicken broth
1 can (19 ounces) cannelloni beans
1 (6 ounce) package fresh baby spinach
2 Tablespoons chopped fresh basil

Instructions

Heat 1 Tablespoon olive oil in large nonstick skillet over medium high heat. Sprinkle scallops with salt. Add scallops to pan and cook 2 minutes on each side or until done. Remove from pan and keep warm.
Slice bacon in small pieces and brown in skillet. Add additional olive oil if needed. Add onions.  Saute two minutes. Add crushed red pepper and garlic;cook 30 seconds more, stirring constantly. Add white wine. Cook one minute or until most of the liquid has evaporated. Stir in beans and broth. Cook two minutes. Add spinach; cook one minute more or until spinach wilts. Remove from heat; stir in basil. Place bean mixture on serving dish. Top with scallops.

This is excellent with grilled garlic bread.

Scallop and Gorgonzola Salad

When we were in Cape Cod in October, 2014, Bill enjoyed an amazing salad made of Gorgonzola cheese, fresh grilled scallops and dried cranberries. We wanted to try and duplicate it at home.  In landlocked Colorado, the scallops were frozen instead of fresh, but it still turned out great and is a recipe I will definitely try again

Ingredients

1 pound sea scallops
1/2 cup dried cranberries
1/2 cup high quality Gorgonzola cheese
Valdalia onion salad dressing
Mixed lettuce greens

Instructions

Place scallops on water towels to remove excess moisture.
Grill on grill pan that has been coated with cooking spray until golden and cooked through.
Toss lettuce greens with salad dressing. Divide between two plates.
Top with cranberries, Gorgonzola cheese and scallops.