Sydney Cioppino
Sydney Cioppino, a hearty Fisherman's stew, is easily made with your favorite fresh seafood in a rich tomato broth, perfectly capturing the taste of the sea and hearty enough to serve with a soft Bordeaux red wine.
Ingredients
- Garlic, smashed · 4 cloves
- Anchovy Filets, soaked in water for 4 min, drained and rinsed · 4
- Williamson Wines Extra Virgin Olive Oil · 2 tablespoons
- Large Onion, chipped · 1 whole
- Celery, chopped · 1 stalk
- Medium Carrot, chopped · 1
- Water · 1 quart
- Can Chopped Tomatoes, drained · 28 ounces
- New Potatoes, quartered · 1 pound
- Herbie's Sydney Spice · 1 tablespoon
- Pacific Cod, or any white fish · 1 1/2 pound
- Freshly Ground Pepper ·
Instructions
Heat the olive oil over medium heat in a large soup pot or Dutch oven.
Once the oil begins to shimmer, add the onion, celery, carrot, and 1/2 teaspoon salt. Cook while continuously stirring until the onion is tender, about 5 min. Add the garlic and anchovy, continue to cook until the mixture is fragrant. About 1 min, then add the tomatoes.
Cook, stirring often, until the tomatoes have cooked down and reduced by a 1/4. About 15 min.
Add the water, potatoes, and salt to taste. Bring to a simmer and cook for 30min. Taste and adjust the salt to taste.
Season the fish with salt and pepper and gently stir into the stew. The liquid should not be boiling. Simmer for 5-10min.
Once the fish is flaky and cooked to your desired doneness, remove the stew from the heat and serve.
