CHEF MIKE’S CIOPPINO

I LOVE this Cioppino…in addition to my many favorite dishes at Scott’s Seafood Costa Mesa!

Cioppino, a delicious Fish Stew of Italian heritage, was developed in the late 1800’s by Italian fishermen who settled in San Francisco. Originally it was made on the boats while out at sea and later became a staple as Italian restaurants proliferated in San Francisco. Chef Mike’s version uses the freshest catch and makes a perfect hearty soup, served with a crusty piece of grilled bread for dipping.

It’s easy to prepare Italian comfort food….or, you could just dash on over to the restaurant and enjoy it with a glass of Zinfandel at my favorite booth!

Recipe Courtesy of Executive Chef Mike Doctulero

Scott’s Seafood Costa Mesa

3300 Bristol Street

Costa Mesa, CA 92626

714-979-2400

4 tablespoons olive oil

4 ounces calamari

4 ounces clams

4 ounces mussels

4 ounces king crab legs

Four 16/20-size raw shrimp

8 ounces pacific fish, cut into chunks

1/2 cup dry White Wine

2 teaspoons chopped garlic

3 teaspoons dried oregano

1 teaspoon red pepper flakes (or to taste)

12 ounces marinara sauce

12 ounces fish stock

Salt & pepper to taste

Heat the olive oil in a large sauté pan. Add the calamari, clams, mussels, shrimp and fish, stirring lightly over high heat for two to three minutes.  Add the garlic, oregano, red pepper flakes, salt and pepper and sauté for an additional 2 minutes. Add the white wine and simmer 1 minute.

Add the marinara sauce and fish stock along with the crab legs.  Cover and simmer for 5 minutes.  Adjust seasonings if necessary. 

Serves 2