North Fork Cioppino

Thanks to Chef Claudia Helinski of Salamander’s Bakery and General Store, Greenport, NY for sharing her recipe with us for Country Comfort: Cooking Across America!  I put a spin on it by adding fresh corn.

Serves 8–10

1 cup extra-virgin olive oil

Pinch red pepper flakes

1 TBL garlic cloves, chopped

3 large Spanish onions, chopped

3 fennel bulbs, cored and thinly sliced

1 bunch scallions, sliced

½ bottle (350 ml.) local dry white wine

2 quarts tomatoes, super-ripe, peeled, seeded, and chopped, or canned plum tomatoes

Heaping teaspoon saffron

1 TBL turmeric

1 TBL fennel seed

2 pounds assortment of local littleneck clams, lobster, chopped,

mussels, and/or scallops

2 quarts shellfish stock or good-quality fish fumet

2–3 pounds codfish fillets, deboned and cubed

Fresh parsley, for garnish

Sea or kosher salt and freshly cracked black pepper, to taste

Gently heat the olive oil in a deep, non-reactive pot large enough to hold all the ingredients. Add red pepper flakes and garlic, and cook to a light golden color. Add Spanish onions and fennel, cooking until

translucent. Add scallions, white wine, tomatoes, saffron, turmeric, and fennel seed, cooking until the fresh fennel is tender (about 15 minutes). Add clams and lobster (if using) and shellfish stock (or fish

fumet), and cook, removing the clams to a warm serving bowl as they open. Add cod and mussels, leaving any scallops to add to the stew at

the very last minute after removing from the heat. Taste for seasoning and sprinkle with parsley. Serve with rustic bread and salad.