SF_Cioppino_08of9

Cioppino (pronounced chuh-PEE-noh) originated in the Fisherman’s Wharf area of San Francisco where Italian immigrant fishermen would prepare it on their boats while they were out fishing.

 

www.foodthinkers.com/2010/06/cioppino-the-other-san-franc...

 

San Francisco Style Cioppino or Fish Stew

Ingredients

 

For more information on sustainable choices for fish, check Monterey Bay Aquarium’s Seafood Watch Guide.

 

* 2 tablespoon olive oil

* 1 tablespoon butter

* 1 medium onion, chopped

* 1 stalk of celery, chopped

* 2 carrots, minced

* 2 cloves garlic, minced

* 2 cups dry white wine

* 1 quart chicken or fish stock

* 1 large can whole plum tomatoes with juice

* 2 tablespoons Italian seasoning, crushed

* 1 tablespoon cilantro, chopped

* 2 lemons, zested and juiced (reserve some zest for garnish)

* salt and pepper

* 1 pound white fish, halibut, or sea bass, cut into large pieces

* 1 pound small clams, washed

* ½ pound calamari, cleaned and sliced

* 1 pound large shrimp, peeled and deveined

* 1 pound Dungeness crab, cut into 3- to 4-inch pieces, shell on

* ¼ cup chopped parsley

* red pepper flakes, optional

* lemon wedges

 

 

Instructions

 

1. Heat oil and butter in a large Dutch oven or slow cooker insert over medium heat. When butter has melted, add onion, celery, and carrots; sauté until translucent. Add garlic and stir briefly, do not brown.

2. Add wine, stock, tomatoes with juice, herbs, half the lemon zest, and salt and pepper. Bring to a boil, then turn down to a simmer and cook for 30 minutes in a Dutch oven or 6 hours on low in a slow cooker.

3. Add remaining ingredients to Dutch oven 10 minutes before serving, or 30 minutes before serving if using a slow cooker. Cook and simmer, do not boil. Add parsley, reserved lemon zest, and lemon juice to taste just before serving.

 

Best enjoyed with a loaf of crusty San Francisco-style sourdough bread, real butter, and a glass of hearty red wine.

 

Serves 6.

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Taken on June 7, 2010