Roger's Wicked Cioppino Recipe: (Dairy-free, Gluten-free)

I prefer use fresh any local white fish and whatever shellfish are in season and available. 

Obtain sufficient quantities of any white fish, mussels, small clams, scallops, crab, lobster, squid, or octopus as available or appreciated can be used in the soup.

Ingredients:

In an effort to feed six people I usually start by purchasing:

2 to 3 large white fish fillets, such as sole, halibut, halibut cheeks, perch etc. cut into 1 1/2 inch squares

1/2 pound of scallops rinsed

1/2 pound of clams (New England steamers or Manila clams will do) rinsed

1/2 pound of mussels rinsed

1/4 pound of crab meat or lobster meat

1/4 pound of octopus or squid

1/2 pound of large shrimp, remove the shell and devein

Three 12 ounce cans of Italian stewed tomatoes

Olive oil, Italian spices, white onion, salt-and-pepper

2 to 3 boxes of Quinoa (pronounced “Keenwa”) spaghetti

Prepping and Cooking:

In a large pot, sauté half of diced onion in olive oil until translucent.

Add three cans of Italian stewed tomatoes bring to a slow simmer.

Add all the seafood, clams and mussels first, shrimp and scallop second, fish, octopus and squid in that order. Cook for about 15 min. on a low simmer.

While you're cooking the seafood, prep the quinoa spaghetti the same way you would cook regular spaghetti. When the quinoa is done, drain and cool off in strainer.

The seafood is done when the clams and mussels have opened, the shrimp, crab, and lobster are pink, the squid slightly chewy, the octopus is soft, and the scallops and fish have just turned white and flaky… 

Serve it up on a bed of quinoa spaghetti and enjoy with either a red or white whine.  

I prefer a red wine with this dish... maybe a Chianti?