San Francisco Cioppino
How to make San Francisco Cioppino Recipe - is a famous seafood recipe that originated in the North Beach area of San Francisco. Cioppino is basically a West Coast version of French bouillabaisse. The dish typically uses a tomato-based broth to stew a variety of local fish and seafood. Dungeness crab is often the featured protein in cioppino.This souplike fish stew is generally served as an entree.
4 SERVINGS
For the Sauce:
1 tablespoon Vegetable oil
1 cup Onion, 1/2 inch (1.2 cm) dice
1/2 cup Leek, 1/2 inch (1.2 cm) dice
1/2 cup Green bell pepper, 1/2 inch (1.2 cm) dice
1 tablespoon Garlic, minced
1/2 cup Celery, 1/2 inch (1.2 cm) dice
1/2 cup Carrot, 1/4 inch (.6 cm) dice
1 cup Plum tomato, peeled, seeded, 1/4 inch (.6 cm) dice
1 tablespoon Tomato paste
2 cups Fish fumet or clam juice
1/2 cup Red wine
1 tablespoon Lemon juice
1 Bay leaf
1 teaspoon Oregano, chopped
1 teaspoon Basil, chopped
to taste Salt and black pepper
For the Cioppino:
8 Mussels, scrubbed and debearded
8 Littleneck or cherrystone clams, scrubbed
2 cups Water
Fish, any lean, firm white flesh, cut into serving-size pieces
Shrimp (16–20 count), peeled and deveined
4 Sea scallops
1 tablespoon Hot sauce
2 tablespoons Parsley, finely chopped
Method:
Heat the oil and cook the onion, leek, green pepper, garlic, celery, and carrot until tender, about 3 minutes.
Add the tomato and cook 3 minutes. Add the tomato paste, fish fumet, wine, lemon juice, and bay leaf. Simmer 30 minutes. Remove the bay leaf.
Add the fresh herbs and correct seasoning. Set aside.
Clean and steam the mussels and clams in the water until the shells open. Save the cooking liquid and strain it through cheesecloth. Add the cooking liquid to the sauce.
Add the fish and simmer 3 minutes. Add the shrimp and scallops and simmer 2 minutes.
Add the hot sauce and return the mussels and clams to the pot; heat 1 minute.
Divide the fish and shellfish evenly into warmed soup bowls. Ladle the sauce over the seafood and sprinkle with parsley.
Chef Tips:
Cioppino is typically served with San Francisco sourdough bread or fresh-baked focaccia. Freshly made garlic croutons dipped in fresh minced herbs are also a frequent garnish. The fish and shellfish listed in this recipe are our choices. Feel free to substitute different varieties of seasonal fresh fish and shellfish to suit your taste and preferences.
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| San Francisco Cioppino |
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