Cioppino (pronounced choh-PEEN-oh) Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: 3 tablespoons olive oil
1 large fennel bulb, thinly sliced or fennel seeds
1 onion, chopped
3 large shallots, chopped
2 tsp. salt
4 large garlic cloves, finely chopped
3/4 tsp. dried crushed red pepper flakes, plus more to taste
1/4 cup tomato paste
1 (28oz.) can diced tomatoes in juice
1 1/2 cups dry white wine
5 c. fish or seafood stock
1 bay leaf
2 lb. uncooked large shrimp, peeled and deveined
1 1/2 lb. fresh fish fillets, cut into 2 inch chunk's
1 (2 oz.) tin anchovies, mashed with a fork
2-3 tsp. lemon juice
2 tsp. Worchester sauce
dash tobacco sauce
1 tsp. dried rosemary
2 tsp. dried oregano
2 lbs crab, Dungeness or rock crab claws are great in this.
1-2 dozen mussels, scrubbed
Crusty bread for serving
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Directions: |
Directions:Heat the oil in a very large pot over medium heat. Add the fennel, onion, shallots and salt. Sauté until the onion is translucent, about 10 minutes. Add the garlic and mashed anchovies and 3/4 teaspoon of red pepper flakes and sauté 2 minutes. Stir in tomato paste. Add tomatoes with their juices, wine, fish stock and bay leaf. Reduce the heat to medium low. Cover and bring to a simmer until the flavors blend, about 30 minutes. Add the mussels and crab to the pot, cover until they begin to open, about 5 minutes. Add the shrimp and fish. Simmer gently until the fish and shrimp are just cooked through, and the clams are open completely, stirring gently, about 5 minutes longer (discard any clams that did not open). Season to taste.
If it thickens to much, add more wine. You can always take out the anchovies if you like or add other seafood ingredients, like clams or scallops. Remember, there is no single definitive recipe for Cioppino because it depends on what seafood is fresh and that is the key. |
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Number Of
Servings: |
Number Of
Servings:6 |
Preparation
Time: |
Preparation
Time:30 min |
Personal
Notes: |
Personal
Notes: The name of this seafood stew resulted from immigrant Italian and Portuguese fishermen who would gather on the wharf to swap fishing stories and add something from their days catch to a communal stew kettle set over a fire. If you wanted to share in the stew you had to "chip in."
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