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Ocean Avenue cioppino

Time 1 hour 10 minutes
Yields Serves 6
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Dear SOS: The aroma of the cioppino at Ocean Avenue Seafood in Santa Monica is intoxicating. It’s a great dish, and I’ve tasted some great seafood dishes.

Jessye O. Davis

Sherman Oaks

Dear Jessye: This cioppino is an easy-to-make showcase for good seafood. The quickly made sauce is lighter in flavor than versions with a long-simmered fish broth base, but the convenience is a big advantage. Serve it with garlic bread.

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1

Heat the oil in a stockpot over medium heat. Add the onion, peppers, leek and garlic and cook, stirring occasionally, until the onion is golden, about 10 to 15 minutes.

2

Add the tomato paste, fresh and canned tomatoes, wine, parsley, oregano, marjoram, basil and dried chiles. Cook 5 minutes. Add the clam juice and bring to a boil. Reduce the heat. Simmer, covered, 15 minutes.

3

Add the fish, mussels, calamari, clams and crabs. Simmer 10 minutes, removing the clams and mussels as they open and the fish as it is cooked through. Discard any unopened shellfish. Divide the seafood among serving bowls and ladle the broth over. Serve hot.

From chef Silvano Mestas.