Ann had a great idea for dinner last night, after I convinced her that leftovers weren't going to do it for me. I eat leftovers most every night after I get off work. On the rare days that she and I get to dine together, I'd rather have a nice meal. But nice doesn't necessarily mean involved. For some unknown but totally wonderful reason, Ann wanted cioppino for dinner. Me too! Easy and quick to make, delicious and pretty healthy too.
After watching the latest
Mission Impossible, Ghost Protocol (an almost overwhelming rapid-fire orgy of stunts from start to finish), we stopped by the restaurant and raided the walk-in for ingredients: fennel, onion, tomatoes, saffron, U-10 dry scallops, rockfish, lobster, mussels, and shrimp.
You can see the classic Mediterranean bent my soup has with the fennel and the saffron, things you don't see all the time in Left Coast (San Francisco) Cioppino. Nor will you find lobster, though they use Dungeness crab that we don't have. But the idea is the same: white wine tomato broth with the freshest seafood available. Awesome!
After watching the latest Mission Impossible, Ghost Protocol (an almost overwhelming rapid-fire orgy of stunts from start to finish), we stopped by the restaurant and raided the walk-in for ingredients: fennel, onion, tomatoes, saffron, U-10 dry scallops, rockfish, lobster, mussels, and shrimp.
You can see the classic Mediterranean bent my soup has with the fennel and the saffron, things you don't see all the time in Left Coast (San Francisco) Cioppino. Nor will you find lobster, though they use Dungeness crab that we don't have. But the idea is the same: white wine tomato broth with the freshest seafood available. Awesome!
And don't forget the crusty bread to soak up all that goodness in the bottom of the bowl!!!!
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