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Wikipedia
Cioppino is a fish stew derived from the various regional fish soups and stews of Italian cuisine. Cioppino is traditionally made from the catch of the day, which in the dish's place of origin is typically a combination of dungeness crab, clams, shrimp, scallops, squid, mussels and fish with fresh tomatoes in a wine sauce, often served over spaghetti or other long pasta and toasted buttered bread, either sourdough or baguette. The dish is comparable to bouillabaisse, burrida, and bourride of the French Provence, suquet de peix from Catalan speaking regions of coastal Spain, and to cacciucco and brodetto from Italy .
[edit] Ingredients
¾ |
cup olive oil |
¾ |
teaspoon saffron threads crushed |
6 |
cups dry white, or 3 c. dry white wine and 3 c. dry red wine |
6 |
8 oz. cans tomato sauce |
3 |
lbs. tomatoes, coarsely chopped |
2 |
doz. clams, scrubbed 2 doz. small mussels, scrubbed and debearded |
1 ½ |
lbs. swordfish cut into 1 1/2 inch pieces |
2 |
2 lbs. cooked crabs, cracked |
1 ½ |
lbs. uncooked medium shrimp, peeled and deveined |
9 |
leeks white and pale green parts only halved lengthwise and cut into 1/2 inch thick slices |
3 |
lg. onions, thinly sliced |
⅓ |
cup chopped fresh parsley |
6 |
bay leaves |
5 |
garlic cloves, minced |
¾ |
|
¾ |
|
¾ |
teaspoon freshly ground pepper |
[edit] Preparation
Step 1 |
Divide oil between 2 heavy large pots. Add half of leeks, onions, parsley, bay leaves, garlic, oregano, thyme, pepper and saffron to each pot. Cook over medium heat until onions are soft, stirring frequently, about 8 minutes. |
Step 2 |
Add half of wine to each pot and boil 3 minutes. Add half of tomato sauce and chopped tomatoes to each pot. Reduce heat and simmer 45 minutes to blend flavors. |
Step 3 |
Season with hot pepper sauce and salt. Add half of clams, mussels and fish to each pot. Cover and simmer 5 minutes. |
Step 4 |
Add crab and shrimp and simmer until clams and mussels open and shrimp are cooked through, about 5 more minutes. Discard any mussels or clams that do not open. Ladle cioppino into wide shallow bowls and serve. |
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[edit] About Cioppino
Cioppino is a fish stew, popular along both coasts of the United States as well as in Italy, where the word cioppino comes from. The Italian inspiration for cioppino is known as zuppa di pesca , or “soup of fish.” Many cioppinos are made with a regional focus, integrating ingredients like Dungeness crab in San Francisco or lobster in Maine. Cioppino is similar to bouillabaisse, a French seafood stew, although it does not usually include saffron , a vital ingredient of bouillabaisse.
Cioppino was allegedly invented in San Francisco by Italian-American fishermen creating Americanized versions of seafood stews from home. Cioppino is characterized by a wide mixture of extremely fresh seafood, which might include mussels, clams, scallops , halibut , bass , shrimp, or anything else the cook can obtain. True cioppino ingredients change from day to day, depending on which fish are available and the location of the cook.
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