After Thanksgiving, Christmas dinner is probably the most well orchestrated and planned meal of the year. But what about Christmas Eve? You’ve got a huge meal planned the next day, but it’s still nice to make something special that night before. Something special that:
1. Is easy clean up, since you’ll likely be making a huge mess the next day (or have already started cooking on Christmas Eve)
2. Is relatively light to prepare yourself for the gorging that is to come the next day
3. But is still warm and hearty to get you in the Christmas spirit
What could possibly fit all of those criteria? Cioppino! A seafood stew native of San Francisco (where my mom also happens to be a native of) that consists of a fragrant tomato-y broth and basically whatever seafood you can get your hands on. It’s also reminiscent of Zuppa di Pesce, an Italian fisherman’s stew–one of my dad’s favorites.
Dan and I are often in charge of the Christmas Eve dinner, and this year is no exception. My mom has been experimenting with her own sourdough, so this year we have freshly made sourdough bread as an accompaniment.