My Version of Heaven in a Bowl

Funday Sunday is over and this household is still in mourning. After the 49ers terrible fall against the Giants AND BRS losing his fantasy football playoffs, it was time to cheer the biggest sports fan up. 

What do I know best? FOOD. 

While BRS worked out, I "whipped up" My Version of Heaven in a Bowl. No lie, I keep these ingredients on-hand in my freezer and pantry to get us through these cold and in this case rainy days. And for those budget conscious cooks like myself, this recipe can be kept light on the pocketbook.

I would say this averages out to about $15.00 if you grow your own tomatoes, rosemary, and already have your spices, olive oil, etc. on-hand like I do. Buy fish that is in season or frozen (always wild, of course!).

So, here you have it, I demand you to make it this week and send me a thank you note on your best stationary:

My Version of Heaven in a Bowl: a.k.a. Cioppino 

Ingredients:

3 tbsp extra virgin olive oil

2 medium yellow onions

2 celery stalks (leaves included)

4 cloves of garlic

Small hand-full of fresh chopped rosemary

Nickel sized amount of Crushed red pepper

2-4 cups seafood blend (ie: Trader Joe's: scallops, shrimp and calamari rings)

1 can (6.5oz) minced clams

2 filets of halibut or any other available white fish cut in medium sized chunks - frozen is totes fine

*Note: cod is usually the most affordable year round in California

1 bottle (8oz) of clam juice

4 large chopped tomatoes or 1 can (32oz) can of diced tomatoes if not available

*Note: try to remember to chop and freeze tomatoes with their juices in the Summer months (especially at the end of the season when super plump and juicy!) in freezer bags.

Spices: dime size of thyme, quarter size of sage, quarter size of oregano, parsley, dime size of marjoram, etc. (As usual I wing it and toss them all in:)

*Sorry I am incapable of measuring as this is how my Dad and Mimi taught me...

*Note: All ingredients organic if available of course!

Directions:

1. Sauté onions, garlic, celery, and rosemary in olive oil in your preferred stew pot or Dutch oven for about five minutes

2. Add clam juice (and clam juice separated from the can of clams too), the tomatoes with their juices, and your chosen medley of spices and bring it to a medium boil (in my experience never bring anything to a "roaring boil" regardless that it's as cool as it may sound, unless a recipe requires it!)

3. Simmer for 15 minutes

4. Add frozen seafood first then a minute or two later add the non frozen seafood (don't forget those clams) and cook for another 4-5 minutes until they are translucent

5. Serve and enjoy the goodness!

*I would say this recipe yields about 6 servings but with BRS factored in it is enough for him, myself and enough for two more lunches for me! If you serve with bread an a nice salad then this could easily serve 8.

I try and avoid white breads like the plague in this house, but Heaven in a Bowl mandates eating this with a beautiful and crusty loaf of sourdough, after all we are in the San Francisco Bay Area, but French bread is great too!

Bon Appetit!

xo,

VRB