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Cioppino Recipe 16

Chef: Bernabo

Cook: 0 Hrs & 26 Mins

Prep: 0 Hrs & 41 Mins

Italian Recipe

BBQ Grill

Serves 1

Viewed: 3904

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Short Description

“I’ll make cioppino,” my brother John announced as the family discussed what to make one Christmas eve a few years back. “Great!” said my father and I, relieved that someone else would do the cooking that night. “Have you ever made cioppino before?” Dad wisely asked. “Uh, no, but it can’t be that hard, just make a tomato base and throw in some fish, clams and crab.” Okay. Relief short lived. Actually cioppino, a fisherman’s fish and shellfish stew from San Francisco, is easy to make, and absolutely delicious with the right ingredients. It has Dungeness crab (in season in the winter on the west coast), and usually shrimp, clams and/or mussels, and some firm white fish such as halibut or sea bass. It’s a Feast of the Seven Fishes, all in one bowl! The trick is using the highest quality seafood. I wouldn’t attempt this stew unless I had access to very fresh fish and shellfish, fortunately abundant in the San Francisco Bay Area. Whole Foods usually carries good seafood, but you should always check when they got the item in, preferably the morning of the day you buy it (ask!). Asian markets can be a good source of fresh seafood as well, often available at a much lower price than that of Whole Foods. If your fishmonger has some good fish or shellfish stock for sale as well, all the better. Note that cioppino is typically served with the shellfish still in their shells, making for somewhat messy eating. It’s a lot of fun for an informal gathering. Have plenty of napkins available and don’t wear white. From the recipe archive, first posted 2006.

Ingredients

Seafood

Nutritional Fact

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3 Lb halibut, sea bass, or other firm

white

Health Benefits

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Nutritional Fact

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fish, cut into inch-long cubes

1 large (2 Lb or more) cooked dungeness crab (

hard shell)

Nutritional Fact

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1 Lb (or more) of large

shrimp

Nutritional Fact

Learn more about nutritional benefits of Crustaceans, shrimp, untreated, raw

little neck clam andor mussel mussel should be scrubbed clean

Nutritional Fact

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beard removed right before cooking

Nutritional Fact

Learn more about nutritional benefits of Oil, pam cooking spray, original

Sauce

Health Benefits

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1 1/2 cups chopped

onion (1 large

Health Benefits

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Nutritional Fact

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onion)

1 Cup chopped

bell pepper (1 large

Health Benefits

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Nutritional Fact

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pepper)

3 cloves

garlic,

Health Benefits

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Nutritional Fact

Learn more about nutritional benefits of Garlic, raw

minced

1 Tsp

salt

Health Benefits

Learn more about Salt 's health, benefits and medicinal uses

Nutritional Fact

Learn more about nutritional benefits of Butter, salted

1 28-ounce can

tomatoes

Health Benefits

Learn more about Tomato 's health, benefits and medicinal uses

Nutritional Fact

Learn more about nutritional benefits of Tomato products, canned, sauce, with tomato tidbits

Broth

Nutritional Fact

Learn more about nutritional benefits of Swanson broth, certified organic vegetable broth

from the mollusks

2 cups red

wine

Nutritional Fact

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2 cups

tomato

Health Benefits

Learn more about Tomato 's health, benefits and medicinal uses

Nutritional Fact

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juice

2 cups

fish or shellfish

Nutritional Fact

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stock

and an

herb

Health Benefits

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Nutritional Fact

Learn more about nutritional benefits of Parsley, fresh

bouquet of bay leaf parsley

salt

Nutritional Fact

Learn more about nutritional benefits of Butter, salted

and

pepper

Health Benefits

Learn more about Pepper 's health, benefits and medicinal uses

Nutritional Fact

Learn more about nutritional benefits of Pepper, banana, raw

to taste

1/2 Cup minced

parsley

Health Benefits

Learn more about Parsley 's health, benefits and medicinal uses

Nutritional Fact

Learn more about nutritional benefits of Parsley, fresh

for garnish

and optional seasoning a dash of tabasco

ce and or worcestershire sauce

Health Benefits

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Nutritional Fact

Learn more about nutritional benefits of Sauce, ready-to-serve, pepper, tabasco

Cooking Procedure

1 Steam mollusks (clams and mussels) in a small amount of water (about two cups) until they just open.

Set aside.

Strain and reserve the cooking broth.

2 Remove the crab legs from the body and use a nut cracker to crack the shells so that the meat can be easily removed once it is served (leave the meat in the shell).

Break the body in half, and then cut each half again into either halves or thirds.

You can opt to keep the crab meat in the body segments and serve it that way (more work for the eater) or you can pick out the crab meat from the body segments.

If you pick out the crab meat, try to keep it in big chunks.

Keep the top shell of the crab for making stock.

Note you can use prepared fish or shellfish stock, or you can make your own.

If you are not making your own stock, you can discard the crab top shell body.

If prepared shellfish stock is not available, I would combine some prepared fish stock (available at many markets, including Trader Joe's) with clam juice.

3 Split the shrimp shells down the back and remove the black vein.

(See how to peel and devein shrimp.) I found the easiest way to do this, without removing the shell, is to lay the shrimp on its side and insert a small knife into the large end of the shrimp, with the blade pointing outward from the back (away from the shrimp and your hands).

Once you have split the shrimp shells, you can turn the knife toward the shrimp, and cut in a little to find the black vein.

Pull out the vein as much as you can.

You can probably also use a pair of kitchen scissors to cut the backs of the shrimp.

Alternatively, you can shell the shrimps and devein them.

Shell-on imparts more flavor; shell-off is easier to eat.

4 In a deep 8-quart covered pot, saute onions and bell pepper on medium heat in olive oil until soft.

Add the garlic, saute 1 minute more.

Add tomatoes, broth from the mollusks, red wine, tomato juice, fish or shellfish stock, the herb bouquet, and salt and pepper to taste.

Bring to a simmer and cook, uncovered, for 20 minutes.

Remove herb bouquet.

Taste and correct seasoning.

5 Add the fish and cook, covered, until the fish is just cooked through, about 3 to 5 minutes.

Add the steamed mollusks, crabmeat, and shrimp.

Heat just until shrimp are cooked (just 2-3 minutes, until they are bright pink).

Do not overcook.

6 Serve in large bowls, shells included.

Sprinkle with minced parsley.

Serve with crusty French or Italian bread and a robust red wine.

Have plenty of napkins available, a few extra bowls for the shells, and nut crackers and tiny forks for the crab.

Recipe adapted from a couple of recipes by James Beard.

Notes

(Original photo)

I love cioppino! Lately I’ve been adding fresh shaved fennel (bulb) to the stock.

It really enhances the flavor.

Happy holidays!

Cioppino? I’m noticing a decidedly West Coast/San Fran bent here lately, Elise ;-) The tri-tip, cioppino, etc…

Foods which may be a little foreign to us here on the East Coast.

Aside from that, thanks for entertaining and inspiring us over the last year with your family stories, witty banter (typing!) and above all, delicious recipes.

You make the internet – and cooking – fun.

A happy, healthy holiday and new year to you and yours, Elise.

Reminds me a bit of boullabaise (sp?)… sounds sooooo good!

I gotta try this one of these days … maybe fore New Year’s eve!

Hi Lydia – great idea on the fennel bulb, thanks!

Hi Jonathan – when I lived in Boston 20 some odd years ago, I lived in the North End where across the street we could get lobster for $4 a pound, and fresh calamari, little neck clams, and mussels to our hearts content.

Those were the days… A very happy holiday and new year to you and yours as well.

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Welcome to Simply Recipes!Thank you for stopping by our family food blog where you can find well-crafted recipes for the home cook.

Happy cooking! ~Elise

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