Gormet on a campfire - Cioppino (seafood stew)

Question

I mentioned in another post that my favorite camping pastime is cooking. I fancy mysself a pretty good home cook and my wife is constantly telling me that I do ok but since she doesn't cook at all I'm sure she is making sure I don't stop. LOL!)

This is a dish I made last fall. We camped close to home during the shakedown of our, new to us, camper. It fed 10 people plus we had leftovers.

I don't have my recipe in front of me but if anyone wants it I will gladly share it.

The stewp (a cross between a stew and a soup) included the following seafood:

Mussels
Clams
Cod
Shrimp
Crab
Scallops

It is all simmered in a rich and spicy tomato broth and I serve it with a crusty baguette and some homemade roasted garlic butter. (I roasted the garlic in a dutch oven that morning and made the compound butter about 3 hours before people arrived)

Edit to note: I think that is my 14" DO I used

go_dogs · Answer

If you invite us, I'll bring the wine and the bread!

danandjamie · Answer

Go Dogs wrote:If you invite us, I'll bring the wine and the bread!I would have no problem with that. P.S. - I drink a lot of wine. ;-)

nycgrrl · Answer

What beautiful colours to start my day off with!
Making me hongreeee and the day is still quite young, LOL.
Were you able to locate a fennel bulb to add in? I know it's not really traditional but does add a nice flav and texture change. About that roasted garlic. Last year I realised that roasting garlic in a lil bit of foil drizzled w/ oil was a great no work manner to use up leftovers. You can do the same w/ whole onions(I don't even peel 'em) and peppers. Just sit em at the edge of the fire atop some white ash charcoal and have a drink, stare at the fire and converse while you wait.

I've not made cioppino on the campground yet but have it's French and Spanish cousins. In fact there's an "underground" movement afoot for me to change my Bastille Day menu main from dukkah crusted lamb steaks to bouillabaisse. Maybe I'll just let them eat cake...

danandjamie · Answer

NYCgrrl wrote:What beautiful colours to start my day off with!Making me hongreeee and the day is still quite young, LOL. Were you able to locate a fennel bulb to add in? I know it's not really traditional but does add a nice flav and texture change. About that roasted garlic. Last year I realised that roasting garlic in a lil bit of foil drizzled w/ oil was a great no work manner to use up leftovers. You can do the same w/ whole onions(I don't even peel 'em) and peppers. Just sit em at the edge of the fire atop some white ash charcoal and have a drink, stare at the fire and converse while you wait.  I've not made cioppino on the campground yet but have it's French and Spanish cousins. In fact there's an "underground" movement afoot for me to change my Bastille Day menu main from dukkah crusted lamb steaks  to bouillabaisse. Maybe I'll just let them eat cake...I have not tried a fennel bulb but I would imagine the light anise flavor would set the dish off wonderfully! Thanks for the idea!

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Gormet on a campfire - Cioppino (seafood stew)

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