When the big weather chill occurs, nothing warms friends and family faster than a fantastic dish of Cioppino. This is an Italian style Bouillabaisse (Seafood Stew). Steaming hot and filled with fresh seafood treasures, this seafood soup is served en croûte to hold in the steam, as it is served. The best way to serve Cioppino is in individual dishes. When presented, simply cut into the flat bread crust topping on three sides and roll back the steaming crust towards the uncut crust side. The rolled back crust is held in place by inserting the knife through the crust roll and propping the knife edge against the dish. The broth, like Bouillabaisse, is tomato based; however, it is spicier. When I make our Cioppino, I start with a good fish stock infused with red Vermouth and tomato paste. Simmer and adjust the seasoning by adding red pepper, oregano, and basil. Then, prepare the washed seafood to include: head and shell on shrimp; fresh white fish chunks; scallops; crab; and mussels. I sear the fish fillets and the scallops very briefly in olive oil to seal in the flavors. If serving immediately, the seafood can be placed into individual heat-proof dishes, filled with the broth and topped with flat bread dough.  Bake it until cooked thoroughly. A mistake that many cooks make is to put the seafood into the broth too early. If fresh seafood sits in a broth for an hour or more, the seafood becomes overcooked. The shrimp become tough and the fish will fall apart. So, consider the timing and the serving time. Bake at 400⁰ F for at least 30 minutes. So, bring on the cold weather.  A hot steaming dish of Cioppino awaits the chef-du-cuisine’s creation to warm the hearts of those dining. Happy New Year! © Kelly McBride Loft