How to Make Cioppini

I am an old cook, not a chef, but a cook. Baking bread was a specialty, as well as Son-of-a-Gun Stew, which I will explain sometime, maybe, if I have time. I quit bread because I'm not interested anymore. A retired teacher, I am diligently researching how to become a world-class old coot, or koot, however, it is spelled, in addition to being a curmudgeon that defined me when I was 12! My wife tells me I claimed world-class status coot/koot several years ago, but I love daily practice.

subheading: UNITS USM:

SCALE 1x 2x 3x

⅓ cup Olive Oil

1 Fennel Bulb (Finely Chopped)

1 Small Onion (Finely Chopped)

3 Garlic Cloves (Minced)

Pinch of Red Pepper Flakes

1 pound Medium Sized Cleaned Squid (Bodies Cut Into ½ Inch Rings, Tentacles Halved)

2 cups Dry White Wine

1 28 ounce Can Crushed San Marzano Tomatoes

Zest of 1 Lemon

Salt & Pepper To Taste

1 Tablespoon Dried Sicilian Oregano

2 cups Water

1 cup Seafood Stock

12 ounces Cleaned Mussels

12 ounces Littleneck Clams

12 ounces Cleaned & Deveined Medium Shrimp

12 ounces Firm Fleshed Fish (Such As Grouper, Halibut, Striped Bass, or CodCut Into 1 ½-inch Pieces)

2 Medium Lobster Tails (Flesh Removed From Shells & Cut Into Bite-Sized Pieces)

subheading: Topping:

3 Tablespoons Fresh Parsley

Zest From 1 Lemon

1 Large Garlic Clove (Peeled)

Directions at honestcooking.com

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