Cioppino

Cioppino is a fish stew originated in San Francisco, In the 1800s the immigrant Italian community who fished in the Pacific Ocean off the Meiggs Wharf, and lived in the neighborhood of North Beach. Traditionally it was made with catch of the day which, from the bay is usually Dungeness crab, clams, shrimps, scallops, squid and mussels. All this seafood is then combined with a light wine-tomato broth and served with the local San Francisco sourdough bread. This stew became famous in the North Beach Italian restaurants and now everywhere in the U.S.

This stew also finds its roots in Liguria, Abruzzo and other fishing communities of Italy where fresh seafood is sourced from the Mediterranean and Adriatic Sea. I think its very similar to Bouillabaisse from Provence only the French version is flavored with saffron and few other aromatic. Cioppino is light, summery and makes a luxurious weekend meal to celebrate with. You don’t have to use all the seafood listed, use one fish and one or two shell fishes, its just as delicious.

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CIOPPINO, serves 4

• 1 pounds halibut, sea bass, or other firm white fish, cut into one inch-cubes
• 1 pound mussels
• 4 ounce cleaned squid
• ½ pound large scallops clams
• one cooked Dungeness crab, optional
• 1 pound large shrimp, shelled with tail intact
• 1/2 cup extra virgin olive oil
• 1 large onion about 1/2 cups finely chopped
• 1 medium fennel, finely chopped
• 1 red bell pepper, chopped
• 3 cloves garlic, minced
• 1 28-ounce can whole tomatoes, san Marzano preferred
• 3 cups clam broth or seafood broth, store bough or made from the seafood shells
• 1 cup good red wine, I like Pinot Noir or a good Cabernet
• 1 teaspoon herbs de Provence or Italian blend (parsley, rosemary, thyme and bay leaf)
• Sea salt and pepper to taste
• ¼ cup minced parsley for garnish
• hot sauce for serving
• toasted sourdough bread for serving
• I also serve grilled veggies on the side for a complete meal: asparagus, peppers, fennel compliment and balance the meal.

INSTRUCTIONS

• Prepare the seafood: cut the shrimp shells down the back and remove the black vein. Cube the fish, clean the scallops, scrub the mussels and cut the squid in rings.
• In a deep stock pot, sauté onions, fennel and bell pepper on medium heat in olive oil until soft, about 5-7 minutes. Add the garlic, sauté 1 minute more.
• Transfer the tomatoes from the can to a bowl, then with your clean hands squeeze the tomatoes or blend it in a food processor. Add the tomatoes, seafood broth, red wine, the herbs, salt and pepper to taste.
• Bring it to a simmer and cook, uncovered, for 20 minutes. Taste and adjust the seasoning.
•  Add the fish and mussels and cook, covered, until the fish is just cooked through and mussels have opened, discard any unopened mussels, about 5 minutes.
• Add the squid, scallops and shrimp. Heat just until shrimp are cooked 2-3 minutes, until they turn bright pink. Do not overcook.
• Divide the stew into large bowls, shells included. Sprinkle with chili flakes, minced parsley and fennel fronds.
• Serve with a lots of hunky pieces of crusty sourdough or Italian bread and a robust red wine. I also serve grilled veggies on the side for a complete meal: asparagus, peppers, fennel beautifully compliments and balances the meal.
• Keep plenty of napkins handy and extra bowls for the shells.