So since I got back from San Francisco, the roommate and I have been on a huge Cioppino kick, so hooked that we cooked it on successive weekends! The first picture is of Phil’s Cioppino (Phil’s Fish Market), our inspiration. We weren’t able to replicate Phil’s Cioppino, both times our sauce ended up too runny (not necessarily a bad thing), but we were trying to get the thick sauce that Phil’s had.
The first attempt was made using seafood from New Deal Fish Market in Cambridge. Upon walking in, the first thing I noticed was a sign for “dry” sea scallops. Well, the scallops looked wet enough to me, and super fresh to boot. Seeing my confused look, the lady stocking the display case explained it cheerfully, and without as much as a single sideways glance! Scallops sometimes end up soaked in a solution that causes them to puff up and weigh more, these are called “wet” scallops. As a result, these scallops will release the solution into a pan when cooked and will be difficult to sear (One ends up steaming them in the solution essentially). “Dry” packed scallops are not soaked in the solution and are much, much better for pan searing (Or use in general).
We ended up asking the same lady for a little advice for our experiment and she was more than happy to oblige. We ended up with some monkfish (firm, so that it doesn’t fall apart when cooked), mussels, clams, and shrimp. She added in a couple extra monkfish bones on the side to help add flavor to the broth. After hastily getting back later in the afternoon (New Deal was the last stop after Russo’s, Formaggio BBQ for a Pearl in a baguette, Dave’s Fresh Pasta, and the Tea Zone), the roommate whipped up the dish in about 2 and a half hours.
The next week, I figured I’d give it a shot too. Changed up a few things with the ingredients though. Whole Foods had a sale on Halibut steaks and bay scallops so I figured I’d at least start with those. Rounding out the seafood was a bag of mussels, some littleneck clams, and some fresh squid. I used tomato puree this time (last week we just blended some tomatoes, forgot the can of puree) to see if the broth would end up a little thicker and sure enough it did, but still not quite to the level of Phil’s Cioppino.
All in all a great experiment, will have to try this one again sometime! As for the recipe, you can find it on the back of one of Phil’s Fish Market t-shirts =P
The roommate’s Cioppino
My Cioppino
