updated April 10, 2009 ~ new photo
post originally published January 12, 2009
Cioppino is an Italian seafood stew that originated near San Francisco, as legend has it. It is a delicious tomato wine broth with any variety of fish and shellfish available. I find that it makes a hearty winter meal and is great as a party dish.
This picture does not do it justice. This is just the leftovers. The family tucked into this before I could get a good photo. All that was left was about 2 cups, the capacity of this vintage Apilco dish, and that was from a very large pot of soup. I was hoping that there would be enough leftovers for lunch for all of us tomorrow, guess again.
I like to serve it with a sort of gremolata, the recipe follows. Making your own fish stock is very easy but if you wish you can substitute bottled clam juice or water. You will not get the same depth of flavor with just water but it will still be good.
2 Tbsp oil
1 onion, chopped small
3 cloves garlic, minced
1/2 bulb fennel, thinly sliced stalks included
1 carrot, chopped small
1 tsp dried oregano
1 tsp dried thyme or a couple twigs of fresh
1 tsp chili flakes
1/2 tsp marjoram
2 bay leaves
1/2 tsp celery seed
1/2 tsp saffron
1 28oz can crushed tomatoes
2 cups dry white wine
2 cups fish or shrimp stock
fresh fish & shellfish, like halibut, salmon, cod, shrimp, clams, mussels, crab, lobster (I used halibut & wild Mexican shrimp)
In a large heavy bottom pan or dutch oven over medium heat add the oil and onion, garlic, fennel and carrot. Saute until translucent. Add the herbs and spices, oregano, thyme, chili flakes, marjoram, bay leaves, celery seeds. Stir to combine. Add the wine and saffron. Reduce slightly.
Then add the tomatoes, fish stock, more wine or water if necessary. Cook at a simmer for 15-20 minutes. Taste the soup, adjust seasoning if necessary. At this point it can stay at a low simmer for a while, even cooled and refrigerated.
Just before serving bring back to a simmer and stir in chunks of fish and shell fish. Continue to cook for 5 more minutes until the shrimp have taken on a pink color and fish has firmed slightly. Do not over cook, that would be yucky.
Serve with a gremolata type sauce, I make mine with what ever I have on hand. Today I had:
small handful of parsley
1-2 cloves garlic, minced
coarse sea salt, to taste
pinch of chili flakes, to taste
lemon zest
extra virgin olive oil
Bash up in a mortar and pestle or in a small food processor, you can add lemon juice or olive oil to thin if necessary. Makes a beautiful green fresh sauce to stir in at the table to a fresh bright taste.
Serve with crusty bread and butter and a simple green salad if you desire.
{ 3 comments… read them below or add one }
This sounds soooo yummy. I love seafood. I am sure going to try this. I have a question though. If I want to omit the wine, what can I use as substitute?
Take care. Hoping to see more yummy recipe.
Farah, wine is not necessary but then you will need to add some acid. You could use vinegar, lemon juice or verjus in it’s place. I would use a lot less, maybe a couple tablespoons up to 1/4 cup. Maybe better to add less and if at the end you think it needs more acid it is ok to add at the end, same if you need more liquid later you can always add some water.
Have you tried seafood from the Fish Folks? It is the freshest around. They are at the Food Coop in Moscow on Fridays. This week they are there Friday and Saturday before they go on vacation until March.
Cheers!
I’ve been wanting to do a cioppino for a very long time! Looks fabulous!