After a crazy week of charity events including a fabulous concert for the David Lynch Foundation with Katy Perry and Sting at Carnegie Hall, and the preview of the highly anticipated broadway show the Color Purple featuring Jennifer Hudson, on Sunday I am pretty pooped and still exhilarated. I need to calm down, take a deep breathe, and get into my kitchen zen and start cooking. Sundays are often my days to rejuvenate, to relax and get ready for another crazy week ahead. My husband and I like to have private time on Sunday evenings, so what could be better then cooking for him and making one of his favorite dishes Cioppino.
For those who don’t know “Cioppino” it is a seafood stew derived from Italian origins. It was developed in the late 1800s by Italian fishermen who settled in the North Beach section of 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. It was made with the catch of the day and any leftovers. In this recipe I used scallops, shrimp, calamari, red snapper, and mussels. You can make the base ahead and then add the seafood at the last moment. You can also make it as spicy as you’d like. I like my food spicy so my Cioppino was on the hotter side. This rich stew tastes tangy and spicy and you could actually choose to serve it over pasta if you’d like.
This is a FLIRTING WITH FLAVORS super slow sunday.