I am very excited.
In about a month, Simon and I will be spending 3 days in Austin for PaleoFX. While there, I expect we’ll hear some inspiring talks from amazing speakers, see some old friends and meet some new ones. Oh and I’ll be doing a cooking demo, which I’m equally excited and horrified about.
Trying to decide on a dish to demo is the exact type of situation that sends me directly into a mindset I like to call holycrapI’msooverwhelmed. How am I supposed to pick ONE dish to demo with all of the choices I have? Do I do something simple? Complex? Meat? Vegetable? Pasta? (just seeing if you’re paying attention). This is about the time I start asking my friends what they would do, and usually don’t take any of their advice (I’m overwhelmed, remember?) Johnny from Eating For Idiots said I should do something that people tend to think is difficult, but is actually quite simple, like mussels. Brilliant!
So I didn’t totally take his advice, but it was surely my inspiration for what I did decide to do for my cooking demo. It’s one of San Francisco’s signature dishes, and one of my favorites. Fish and shellfish quickly simmers in a light fennel scented tomato broth. It’s quick. It’s simple. And it’s perfect for either a weeknight meal or an elegant dinner party.
I hope to see you at Paleo FX next month!
Cioppino
serves 2¾ pound firm white fish (cod, halibut etc)
¾ pound mussels
½ pound medium or large shrimp, cleaned and deveined
1 cup thinly sliced fennel (about 1 medium bulb, fronds reserved)
1 cup thinly sliced shallots (about 2-3 shallots)
1.5 cups chicken stock
1.5 cups jarred tomatoes
¾ cup white wine
1 teaspoon Red Boat fish sauce
½ teaspoon salt
½ teaspoon red pepper flakes
1 tablespoon butter (or any good fat is fine)
1 lemon
- In a medium stock pot, heat the fat and saute the fennel and shallots for 5-6 minutes over medium heat until golden brown, stirring occasionally.
- Sprinkle with salt and red pepper flakes and stir.
- Turn up the heat to medium-high and add the wine, chicken stock, fish sauce and tomatoes.
- Simmer for 8-10 minutes, stirring once or twice.
- Add the mussels and continue to simmer until the shells open, about 2 minutes.
- Add the shrimp and fish, and simmer for one more minute, or until they are cooked through. It cooks quick!
- Turn off the heat, and squeeze in half the lemon
- Serve garnished with reserved fennel fronds and wedges cut from the remaining half lemon. (Toss any mussels that don’t open)
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Donna says
Magnifique la recette!!!…PALEO HAUTE CUISINE!…MERCI BIEN…
Jessa says
I agree that mussels seem daunting. I’m going to try to get over that fear by using your recipe. Thanks!
zenbellyblog says
Oh good, I’m glad you’ll try it. Mussels really are simple; if they have a hairy thing (beard) sticking out of them, just pull it out. Aside from that, they practically cook themselves.
rick nielson says
Absolutely beautiful dish. I say it’s a go. Who could not be impressed.
Ashley Howe says
Doing the Whole 30 right now and after buying some plantains on a whim, I found your recipe. I used the tostada recipe and put seasoned ground beef on mine with salsa and it was amazing! For the rest of my family (a 2 & 5 year old and my husband) I put beans, meat, cheese & salsa. They all gobbled it up! My 5 yo RAVED about it and my husband who never comments on my dinner besides, “that was good babe, thanks.” Has told me 3 separate times that it was delicious. I’ve been writing about my whole 30 journey and will definitely be mentioning this recipe!!! Thank you so much for such a tasty and simple recipe!
zenbellyblog says
Yum! Sounds delish the way you made it! I’ve been meaning to try different variations. So glad you and the family enjoyed it! Happy Whole 30 🙂