By Cynthia Ferris-Bennett
Thursday, January 27, 2022
Some say that Cioppino originated on the San Francisco docks and was based on the catch of the day, others say that it comes to us from Liguria, Italy. I am thankful for however this wonderful, flavorful fish stew arrived at our shores.
Making fresh Cioppino is one of the most popular cooking classes at Sierra Chef in Genoa and folks are always surprised at just how easy it is to make this lovely, spicy creation. When serving Cioppino you will want to have plenty of fresh crusty bread on hand to soak up all of that savory goodness. If you would like to honor the San Francisco tradition, be sure to pair it with a crusty sourdough. Should you choose a little Italian flair you will find that fresh Ciabatta bread is perfect.
Proper “layering” as you add each seafood ingredient will give you the light and perfectly cooked fish stew you are hoping for. It is important that the seafood is added and, in some cases, removed at the proper time. One example of this is calamari. There is nothing worse than biting into a calamari ring that is better served as an eraser on a pencil! You will also notice that I do not use the calamari legs in my Cioppino recipe. I much prefer my Calamari legs battered and fried but if you want to add them please go ahead.
Having access to fresh seafood will make the best Cioppino but if you need to purchase frozen I would highly recommend ChefStore in Carson City. They have an extensive selection of frozen, high quality seafood that is perfect for this stew. The recipe below will make 6 generous
servings. Cioppino is also a great dish if you want to show off a bit at your next dinner party. It
is a beautiful presentation when served from a large Tureen with lots of bread on the side.
4 large garlic cloves, minced
2 medium onions, finely sliced
2 shallots, finely sliced
1 bay leaf
1 teaspoon dried oregano – we prefer Sicilian oregano, it has a little bite to it
1 teaspoon dried hot red pepper flakes
1 1/2 teaspoons Applewood smoked sea salt
1/2 teaspoon coarse ground black pepper
1/4 cup extra virgin olive oil
1 red bell pepper, cut into thin slices
2 fennel bulbs very thinly sliced
6 tablespoons tomato paste
1 1/2 cups Pinot Grigio wine
1 32 ounce can whole tomatoes (San Marzano preferred), drained, reserving juice, and chopped 1 cup bottled clam juice
1 cup low sodium vegetable broth
1 pound king crab leg, cracked open
18-22 (about 1 1⁄2 pounds) small hard-shelled clams (2 inch), scrubbed
2 pounds New Zealand Green mussels
1 pound calamari (no legs, just the tops), slice in 1⁄4-inch rounds
1 pound skinless cod or salmon, cut into 1 1/2-inch pieces
1 pound large shrimp (16 to 20), shelled and deveined (tail shell left intact)
1 pound sea scallops, tough muscle removed from side of each
1/4 cup finely chopped fresh flat-leaf Italian parsley
3 tablespoons finely chopped fresh basil
Step 1
Cook garlic, onions, shallots, fennel, bay leaf, oregano, and red pepper flakes with smoked sea salt and pepper in EVOO in an 8-quart heavy pot over moderate heat, stirring, until onions, shallots and fennel are softened, about 5 minutes. Stir in bell pepper and tomato paste and cook, stirring, 1 minute. Add wine and boil until reduced by about half, 5 to 6 minutes. Add tomatoes with their juice, clam juice, and broth and simmer, covered, 30 minutes.
Step 2
While Cioppino is simmering, add crab pieces, Calamari rings, clams & mussels to stew and simmer, covered, until clams & mussels just open, 5 to 10 minutes, checking every minute after 5 minutes and transferring opened clams and mussels to a bowl with tongs or a slotted spoon. Be sure to discard any clams or mussels if they have not opened after 10 minutes. Add fish fillets, shrimp, and scallops then simmer, covered, until just cooked through, about 5 minutes – do not overcook. Discard bay leaf, then return clams & mussels to pot and gently stir in parsley and basil.
Serve Cioppino in large soup bowls with lots of bread or crostini to soak up that fabulous broth...Mangia!
Cynthia Ferris-Bennett is the owner of the Sierra Chef Culinary Center, Italian Bakery, Deli & Gourmet Market in Genoa. Learn more at www.SierraChef.com.
Cynthia Ferris-Bennett
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