Cioppino
Cioppino is rated
out of
5 by
2.
Prep Time:
25 minutes
Cook Time:
30 minutes
Servings:
6
Serves 6.
The origin of this famous San Francisco specialty is open to speculation. Most locals believe it is related to the Italian cacciucco, a fish stew of Livorno, and to the fish stews of the Friuli region, which are made with red wine. Serve with grilled coarse country bread rubbed with garlic.
Ingredients:
- 1/2 cup olive oil
- 3 cups chopped yellow onion
- 1 cup chopped celery
- 3 Tbs. minced garlic
- 2 small bay leaves
- 2 fresh thyme sprigs
- 2 tsp. ground fennel seeds
- 1 to 2 tsp. red pepper flakes
- 5 cups fish stock
- 3 cups chopped canned plum
tomatoes, with their juices - 1 1/2 cups dry red wine
- 1/2 cup thick tomato puree
- Salt and freshly ground black pepper, to taste
- 18 clams, well scrubbed
- 1 crab or lobster, cooked, cracked and sectioned
into 2 to 3-inch pieces - 18 mussels, well scrubbed and debearded
- 18 shrimp, peeled and deveined
- 18 sea scallops, tough muscles removed
- 1/4 cup chopped fresh flat-leaf parsley or basil
Directions:
In a large stockpot or saucepan over medium heat, warm the olive oil. Add the onion and sauté, stirring occasionally, until translucent, about 5 minutes. Add the celery, garlic, bay leaves, thyme, fennel seeds and red pepper flakes and cook until the celery is soft, about 5 minutes more. Add the fish stock, tomatoes, wine and tomato puree and simmer for about 10 minutes to blend the flavors. Season with salt and pepper.
Add the clams to the pot along with the crab. Cover and simmer briskly until the clams start to open, about 5 minutes. Add the mussels (discard any that do not close to the touch), shrimp and scallops and continue to cook until the mussels open, the shrimp turn pink and the scallops are opaque throughout, 3 to 5 minutes.
Ladle the cioppino into warmed bowls, dividing the shellfish as evenly as possible and discarding any mussels that did not open. Sprinkle with the parsley. Serve immediately.
Add the clams to the pot along with the crab. Cover and simmer briskly until the clams start to open, about 5 minutes. Add the mussels (discard any that do not close to the touch), shrimp and scallops and continue to cook until the mussels open, the shrimp turn pink and the scallops are opaque throughout, 3 to 5 minutes.
Ladle the cioppino into warmed bowls, dividing the shellfish as evenly as possible and discarding any mussels that did not open. Sprinkle with the parsley. Serve immediately.
Serves 6.
Adapted from
Williams-Sonoma Lifestyles Series,
Soup for Supper,
by Joyce Goldstein
(Time-Life Books, 1998).
Rated 5 out of
5
by
StaleyBear from
Easy and Satisfying
Fantastic! Easy and delicious. I live in a landlocked area, so the seafood was the primary cost factor. That said, it was still a sensible indulgence. I used the Williams-Sonoma Fish Stock Concentrate to further speed the process and allow for more balance and freshness than a bottle of clam juice would have yielded (fish fumet/stock is not difficult to make, but who wants to if they don't have to?) I will make this again, enthusiastically!
Date published: 2013-03-03
Rated 5 out of
5
by
Jovanna from
Mamma Mia, so good!
This is a great recipe. It is almost like Lidia's but better. The secret ingredient is ground fennel, don't omit it--it imparts a flavor that elevates the dish and makes it sing. I must admit that I discovered a great jarred sauce, which is like my homemade sauce; you pay more for these better brands, but it has authentic taste. Don't even think about using inferior sauce. Add crusty bread and a salad, and you're good to go. I make this at least 2x a month. You can start the first steps early in day and finish it off at dinnertime.
Date published: 2012-09-17