Faster, cheaper, delicious cioppino

Cioppino, that marvelous Italian-American seafood stew with roots in San Francisco, is not hard to make. But a luxurious cioppino typically uses many types of seafood — crab, mussels, scallops, shrimp, squid, halibut — which does not exactly make it weeknight (or wallet) friendly.

This version uses shortcuts and a limited amount of seafood, mostly fish fillets. Choose whatever firm fish is on sale (the freezer case is a good place to start): mahi-mahi, cod and halibut are good choices. Likewise, buy all-white crabmeat, not the pricier lump; it’s basically shredded and will help thicken the stew. If you’ve got frozen shrimp on hand (we did), throw a few in at the end.

We added mushrooms to replace some of the texture supplied by the (missing) squid and scallops. Prepared condiments are used as time-savers, but feel free to chop your own onions, peppers and garlic, knowing that these also will require additional prep and cooking time.

Serve your cioppino with a crusty bread that can withstand a dunk into the stew.

A cheaper cioppino

Cocktail: Horsefeathers Kansas City’s cocktail — invented in nearby Lawrence — is cowboy-simple, a whiskey drinker’s take on the mule. In a highball glass full of ice, mix a shot of rye whiskey with about 4 ounces of ginger beer, a few dashes of Angostura bitters and a squeeze of lemon juice. Congratulations. You’re drinking the whiskeyginger spirit of Kansas City.

Dessert: Mrs. Truman’s lemon icebox pie

You could always just content yourself with some Russell Stover chocolates, Kansas City’s most famous sweet export.

But if you’re feeling patriotic, feel free to google First Lady Bess Truman’s recipe for frozen lemon pie. She, like her husband Harry, grew up in the Kansas City area.

BILL HOGAN/CHICAGO TRIBUNE Cioppino, an Italian American seafood stew with roots in San Francisco, will be a hit for any 49ers fan on Superbowl Sunday. fillets firm fish (12 ounces total), such as mahi-mahi, cod or halibut, cut in chunks can (6 ounces) all-white crabmeat frozen cooked shrimp, tail removed, optional teaspoon sugar, optional Freshly ground black pepper Chopped fresh parsley softened, about 2 minutes. Stir in mushrooms, herb blend, garlic, salt, red pepper flakes and black pepper to taste; cook until mushrooms are softened, about 2 minutes. Stir in the tomatoes and wine; heat to a boil. 2. Stir in the fish, making sure pieces are submerged; lower heat so mixture remains at a slow boil. Cook until fish is cooked through, about 5 minutes. Stir in roasted red peppers, crabmeat and shrimp, if using. Heat until warmed through, about 3 minutes. Taste; if stew is too acidic, stir in sugar. Serve, topped with parsley.