Cioppino: A Fine Kettle of Fish (and Shellfish)

DEAR SOS: I just love the cioppino at Hymie’s in West Los Angeles. I wonder if you already have the recipe?

ARLINE LANGMAN

Los Angeles

DEAR ARLINE: Now we do. Kathryn P. Rea, owner of Hymie’s Seafood Restaurant and Fish Market, gladly shared her popular cioppino recipe. Happy?

Hymie’s Cioppino

Active Work Time: 1 hour * Total Preparation Time: 1 hour 50 minutes

1 tablespoon olive oil

3/4 cup chopped mushrooms

1/2 cup chopped onions

1/2 cup chopped parsley

1/2 cup chopped green bell pepper

5 cloves garlic, minced

1 1/2 teaspoons dried oregano

1 teaspoon salt

3/4 teaspoon fennel seeds

1/2 teaspoon coarsely ground pepper

1 (14 1/2-ounce can) diced tomatoes

1 (6-ounce) can tomato paste

5 cups water

1 cup dry white wine

12 clams, scrubbed

12 mussels, preferably green-lipped, scrubbed, de-bearded

1 pound firm-fleshed fish, such as halibut, swordfish or red snapper, cut into chunks

12 large shrimp, shelled and deveined

12 large scallops

Heat the oil in a large soup pot over medium heat. Add the mushrooms, onions, parsley, green pepper and garlic. Cook until the vegetables are tender, about 5 minutes. Add the oregano, salt, fennel seeds, pepper, tomatoes and tomato paste and cook, stirring, 4 minutes.

Add the water and wine. Bring to a boil and simmer 30 minutes.

Add the clams. Cover and cook 2 minutes over medium heat. Add the mussels, fish, shrimp and scallops. Cover and cook the cioppino until the shrimp is pink, the fish flaky and the clams and mussels open. Discard any unopened clams or mussels.

6 servings. Each serving: 305 calories; 1,031 mg sodium; 120 mg cholesterol; 6 grams fat; 1 gram saturated fat; 18 grams carbohydrates; 39 grams protein; 2.92 grams fiber.