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Paleo Seafood Cioppini



Cioppini is an Italian-American stew that is said to have originated in San Francisco.  It literally means “catch of the day,” so whether you are on the shores of the Mediterranean or back from a day of crabbing in Nantucket, you can throw just about anything into this stew.  I love seafood and the NYC seafood market has abundant offerings so I made this shrimp, mussels, oysters, crab, and cod…its naturally Paleo and delicious!

From our kitchen to yours, Bennett


12-18 mussels
12 shrimp, clean and deveined
12 shucked oysters
1 pound firm white fish (e.g. wild caught cod)
½ cup crab meat
3 tablespoons olive oil
4 cup fish or vegetable stock
2 cups crushed tomatoes
½ cup fresh Italian parsley
3 slices of bacon, chopped
4 cloves of garlic, minced
1 red onion, chopped
1 teaspoon crushed red peppers
Salt and pepper, to taste


Heat the olive oil at medium heat and add bacon and onions
Sautee for 6-8 minutes then add garlic
Sautee for additional 2 minutes and add fish stock and tomatoes
Add Seafood and heat at low to medium heat covered
Cook for about 15 minutes or until the mussels open up
Notes:  I actually made my own lobster stock for this recipe using two lobster tails, celery, carrots, onions, garlic, thyme, and water.  This mixture simmered for a couple hours.  I only had the lobster tails in for about 4 minutes, removed the tail meat, and then added the tail shells back to the mixture.

Serves 4


WineGlassWine Pairings

Suggested Wines by Tom from Wine Solutions:

Budget $10: Costamolino, Vermentino di Sardegna (Sardinia, Italy)
Moderate $25: Caggiano, “Bechar” Fiano di Avellino (Campagnia, Italy)
Splurge $42: Paolo Bea, Santa Chiara Bianco (Umbria, Italy)



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