Cioppino is a fish stew derived from the various regional fish soups and stews of Italian cuisine. Cioppino originated in San Francisco in the late 1800’s and is traditionally made from the catch of the day, which is in San Francisco’s case, a typical combination of Dungeness crab, clams, shrimp, mussels, and fish with fresh tomatoes in a spicy, herbed, wine sauce.
According to local historians, there are two versions of where the name “Cioppino” came from. Most believe it’s based on an Italian soup called “ciuppin.” Another colorful version is that the fisherman used to gather after the day’s work was done and all throw different pieces of fish and seafood into a communal pot for supper. They would call out to each other in broken English “chip in,” “hey you, chip in,” and this was the actual root for the word Ciopinno.”
Cioppino recipes vary slightly, but what makes them truly San Franciscan is the type of seafood used. The variation we are presenting is being featured in our Winter in San Francisco and annual Dungeness Crabfest cooking classes offered in January (descriptions, menus and registration available on our website link at epicureanexchange.com.)
To be true Cioppino the stew base remains the same, but the seafood and fishes can be altered with season or preference; the wine can be red or white, and the herbs can be varied and the amount of spice is up to the cook. The stew base can be prepared a day ahead, cooled, covered, and refrigerated. When ready to eat, simply heat the stew to a simmer and continue at the point the seafood and fish are added.
A well-prepared Cioppino can become an instant family and holiday favorite! It is relatively easy to prepare; the dish’s ingredients can be increased to feed a large crowd, and during the holiday months the seafood is fresh and abundant! Try it this year for your holiday or New Year’s meals.
San Francisco-Style Cioppino
18 fresh medium-sized clams, scrubbed
18 fresh mussels, scrubbed and beards removed
1 Dungeness crab, cleaned and cracked
1½ pounds Pacific cod fillet, cut into 2-inch pieces
18 uncooked medium shrimp, peeled, deveined
1/4 cup extra-virgin olive oil
3 medium onions, cut into 1/2-inch dice
6 cloves garlic, finely minced
4 medium vine-ripened tomatoes, chopped
2 cups dry red wine
3 8-ounce bottles clam juice
1 5-ounce can tomato paste
2 teaspoons fennel seeds
1 tablespoon dried oregano
2 bay leaves
1/2 – 3/4 teaspoon dried crushed red pepper flakes
1 tablespoon grated orange peel (one medium orange)
1/4 cup chopped fresh Italian flat-leaf parsley
3 tablespoons finely chopped fresh basil leaves
Kosher salt and freshly ground black pepper to taste
San Francisco sourdough bread
• In a large, heavy stockpot or Dutch oven over medium-high heat, heat the olive oil. Add the diced onion and garlic and sauté until the onions are tender, but not browned, about 5 minutes.
• Add the tomatoes with juices, wine, clam juice, tomato paste, herbs and spices, red pepper and orange peel. Bring to a boil. Reduce heat and simmer uncovered for 30 – 45 minutes.
• Add the clams to the cooking liquid. Cover the pot and cook until the clams open, about 8 minutes (discard any clams that have not opened). Add the mussels and crab, cover, and cook for 5 minutes more. Add the cod, shrimp and press seafood below surface of liquid. Cover and simmer until the seafood is just cooked through, about 5 minutes.
• Add the chopped parsley and basil and season to taste with kosher salt and freshly ground black pepper. Garnish with small, fresh, whole basil leaves.
• Serve immediately with plenty of grilled / toasted local San Francisco sourdough bread.
Serves 6
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