Cioppino - Tomato-based seafood stew
- 1/4 cup olive oil
- 1 large onion, chopped
- 2 cloves garlic, minced
- 1 bell pepper, chopped
- 1 can (28 oz) crushed tomatoes
- 2 cups fish stock or clam juice
- 1 cup dry white wine
- 1 tbsp tomato paste
- 1/2 tsp dried oregano
- 1/2 tsp dried thyme
- 1/4 tsp red pepper flakes
- Salt and black pepper to taste
- 1 bay leaf
- 1 lb mussels, scrubbed and debearded
- 1 lb littleneck clams, scrubbed
- 1/2 lb large shrimp, peeled and deveined
- 1 lb crab legs, cracked if large
- 1 lb firm white fish (such as cod), cut into chunks
- Fresh basil or parsley for garnish (optional)
- 1 loaf crusty bread, for serving
Cioppino is a classic Italian-American dish that hails from San Francisco, known for its rich tomato base and an assortment of fresh seafood. It is a hearty stew that traditionally includes a variety of fish and shellfish such as shrimp, mussels, clams, crab, and firm white fish, all simmered in a flavorful tomato and wine broth. Garlic, onions, bell peppers, and a medley of herbs like basil, oregano, and thyme add depth and aroma to this savory stew. Often served with crusty bread for dipping, cioppino is both a festive and comforting dish that's perfect for seafood lovers. Description by ChatGPT.
Welcome to a classic San Francisco delight! Today, I present to you Chef John's beloved Cioppino, a robust and spicy fish stew perfect for seafood lovers. This dish, brimming with the flavors of the sea, tomato, and white wine, is a true culinary treasure of the West Coast. Ideal for special occasions or a cozy family dinner, let's dive into the bountiful flavors of the ocean with this easy-to-follow recipe.
Ingredients:
- 2 tbsp olive oil
- 2 tbsp butter
- 1 large onion, diced
- 1 rib of celery, finely chopped
- Salt, to taste
- 5 cloves garlic, minced
- 2 cups good quality white wine (Chardonnay or Sauvignon Blanc)
- 1 bay leaf
- 1 tsp dry oregano
- 1/2 tsp red pepper flakes (adjust to taste)
- A couple of drops of Worcestershire sauce
- 3 1/2 cups tomato puree
- 2 cups water, fish stock, or clam juice
- 5-6 thin slices of lemon
- 1/2 cup chopped herbs (parsley and/or basil)
- 1 pound peeled and deveined shrimp
- 12 ounces white fish (such as cod), cut into 1.5-inch pieces
- 1 lb black mussels, scrubbed
- 1 cooked and cracked Dungeness crab (optional)
- Salt and freshly ground black pepper, to taste
- Sourdough bread for serving
Prep Time: 20 minutes
Cook Time: 45 minutes
Total Time: 1 hour 5 minutes
Servings: 4-6
Equipment: Large pot, cutting board, knife, wooden spoon
Instructions:
1. Set a large pot over medium-low heat and add the olive oil and butter. Once melted, add the onion and celery with a pinch of salt, cooking until the onion is softened and slightly golden, about 6-7 minutes.
2. Stir in the minced garlic and let it cook for about 1 minute before pouring in the white wine.
3. Add the bay leaf, dry oregano, red pepper flakes, and Worcestershire sauce to the pot. Give everything a good mix.
4. Pour in the tomato puree, followed by the water, fish stock, or clam juice. Stir well to combine the ingredients.
5. Bring the mixture up to a simmer, then reduce the heat to low and let it simmer for about 35 minutes, allowing the flavors to meld together.
6. While the sauce is simmering, prepare the seafood and chop the herbs. Slice the lemons and cut the white fish into 1.5-inch pieces. Rinse and clean the mussels.
7. After the sauce has simmered, taste and adjust the seasoning as necessary. Then, increase the heat to high to bring the sauce to a boil.
8. Add the lemon slices and white fish pieces to the pot. Once the stew comes back to a simmer, stir in the crab (if using).
9. Top with shrimp, followed by the mussels, ensuring they're submerged in the sauce. Cover the pot tightly and boil everything for about 5 minutes.
10. Check if the mussels have opened and the shrimp and fish are cooked through. Stir in the chopped herbs and cook for another minute.
11. Season with salt and black pepper to taste, as well as additional red pepper flakes if a spicier heat is desired.
12. Serve the cioppino hot, spooned into bowls with plenty of sourdough bread on the side for dipping.
Cooking Tips:
- Always taste and adjust the seasoning according to your preferences.
- Ensure that all mussels are completely closed before cooking – if any remain open after a gentle tap, discard them.
- The beauty of this dish lies in its flexibility; feel free to add or substitute seafood based on availability and preference.
This recipe is brought to you by Food Wishes. Check out the full video and more delicious recipes on their YouTube channel: https://www.youtube.com/@foodwishes
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