Favorite Recipe: Cioppino

I will preface by saying that this is something I probably would have never cooked if it weren't for Publix and their desire to drive me nuts by putting three fish filets in their frozen bags of halibut. Who needs three pieces of fish? Two, I understand. Four, I understand. But, three? The point is...what to do with that third piece of fish? Make cioppino!

Now, you may be wondering what cioppino is...think seafood stew. If you read the history on this stuff, it is a traditional Italian stew that was prepared with tomato, wine, and whatever was left from the catch of the day. All I have to say is, leftover anything never tasted as good as this. You really can use whatever seafood you prefer or have on hand. For economical reasons, most of my ingredients were frozen...which tasted just as good as fresh. Once again, quick and easy. This recipe yields 4 servings. Enjoy!

Ingredients:
1/4 cup olive oil
1/2 teaspoon cayenne pepper
1 teaspoon Old Bay seasoning
1 teaspoon anchovy paste
1 tablespoon capers
3 teaspoons minced garlic
1 bay leaf
1 large onion, diced
1 cup white wine
14 ounces chicken stock
1 can diced tomatoes with garlic and onion
1 teaspoon dried thyme
1 tablespoon dried parsley
1 halibut filet, cut into large chunks
12 large shrimp, peeled and deveined
1 package frozen mussels**
2 cans claw crab meat**
salt
pepper
4 servings linguine pasta, cooked
1/4 cup shredded Parmesan cheese (optional)

(**Publix sells a brand of mussels in the frozen food section called Bantry Bay Mussels in Tomato & Garlic Sauce. This was what I used. Just drop it into the stew frozen and follow the cooking directions below. As for the crab meat, you can find this in the same section as canned tuna fish. The brand that I buy comes in a beige can with blue writing and is claw crab meat not lump crab meat, although you could substitute without changing the taste.)

Directions:
1) In a Dutch oven, heat olive oil, cayenne, Old Bay, anchovy paste, capers, garlic, and bay leaf over medium heat until mixture begins to simmer. Continue simmering for 3 minutes.
2) Add onion to mixture and continue cooking until onion begins to soften. Add white wine and simmer for 3 minutes.
3) Add chicken stock, tomatoes, thyme, and parsley. Bring to a boil then reduce heat to medium-low.
4) Season fish with salt and pepper. Drop fish chunks into pot and simmer for 5 minutes. Do not stir pot after adding fish since it will flake. If you need to stir, shake pot instead of using a spoon (unless you can be very gentle).
5) Add mussels, cover pot, and simmer for 10 minutes. Add shrimp and crab meat to pot and cook until shrimp are opaque.
6) Remove pot from heat. Equally divide linguine among 4 pasta bowls. Ladle cioppino on top of linguine (remember, this should be like a stew, so be sure to get plenty of broth). Garnish with Parmesan cheese.