Alaska Seafood Cioppino
A classic California-Italian dish with an Alaska twist, we utilized whatever seafood we had on hand to make this cioppino, and hope you'll do the same.
The basics are what matters here: quality stock, and variety of seafood. We used lingcod, octopus, and prawns because it's what we had available. But scallops, halibut, mussels, rockfish, and clams all make great additions.
The most important step is order of operations when adding seafood.
Generally, your fleshy whitefish cut into 2" chunks will take the longest - add these first. Scallops would take about as long as whitefish, perhaps 5 minutes. Shrimp will only take 2 minutes, and the same goes for clams and mussels.
If everything's added at the same time, your shrimp will be far overdone by the time the cod cooks through. Just work by feel - as soon as your whitefish flakes, it's time to add shellfish.
Best enjoyed with:
Crusty, garlicky bread
Good friends
