Florida Gulf Cioppino

Florida Gulf Cioppino

Quick Fish Stock:

1 small onion-minced
1 medium carrot-minced
2 medium ribs celery-minced
parsley-chopped
1 cup dry white wine
24 ounces clam juice
3 cups water
2 bay leaves
Juice of a lemon
Kosher salt & black pepper to taste

Bring all ingredients to a boil, and simmer about 30 minutes.  Strain the stock and reserve for later.

Cioppino

1/4 cup EVOO
1 small carrot, diced
1 small white onion, diced
1 green pepper, diced
2 ribs celery, diced
6 garlic cloves, minced
1/2 bottle red wine
2 bay leaves
2 t. red wine vinegar
2 t. Worcestershire sauce
10 cups pureed tomatoes
1/2 bunch fresh basil
1/2 bunch fresh oregano
2 dozen littleneck clams, scrubbed
1 pound Mahi Mahi
1 pound squid, rings and tentacles, cleaned
1 pound shrimp, peeled and deveined
Fish Stock (see above)

Sautee the onion, carrot, green pepper, and celery in EVOO over medium high heat for 5 minutes.  Add the garlic & herbs and cook for 1 minute.  Add the wine, vinegar, and Worcestershire sauce and reduce the mixture until almost all the liquid is gone.  Add the tomatoes and the fish stock, bring to a boil, and simmer on low heat for 2 hours.

Over medium heat add the squid and cook for 35 minutes uncovered.  Add the clams and fish, cover the pot, and cook for 3 minutes.  Add the shrimp, cover the pot, and cook for 2 minutes.

Serve with crusty bread.