Cioppino is a fish stew traditionally made by Italian fishermen who settled in the North Beach/Fisherman's Wharf section of San Francisco. It was originally made on fishing boats with whatever fish were at hand. This cioppino comes to us from California chef and cooking teacher John Ash, who has been an advocate for sustainable-food issues for years and has served on the board of advisors of Seafood Watch--the advocacy arm of the Monterey Bay Aquarium. Ash chose a variety of shellfish for this recipe, all of which are Seafood Watch Best Choices or Good Alternatives.
Heat oil in a large, deep soup pot or Dutch oven over medium heat; add onions, garlic, and celery (or fennel). Cook, stirring, until the vegetables are lightly browned, 7 to 9 minutes. Add...
- Yield: 10
- Cooking time: 1 Hour 15 Min
- Publisher: Allrecipes.com
- 1/4 cup extra-virgin olive oil
- 3 cups chopped onions
- 3 tablespoons chopped garlic
- 2/3 cup chopped celery or fennel
- 6 cups fish stock (see Tip)
- 1 (28 ounce) can whole peeled or diced tomatoes
- 2 1/2 cups light- to medium-bodied red wine, such as Pinot Noir or Merlot
- 2 large bay leaves
- 1 tablespoon chopped fresh oregano or 2 teaspoons dried
- 2 teaspoons fennel seed
- 1/4 teaspoon crushed red pepper, or to taste
- 1/2 teaspoon salt
- Freshly ground pepper to taste
- 5 ounces sourdough bread, halved
- 2 tablespoons garlic-flavored olive oil (see Tip)
- 2 pounds shellfish, such as oysters, mussels and/or clams
- 1 pound dry sea scallops (see Note)
- 1 pound raw shrimp (21-25 per pound), peeled and deveined
- 1 2- to 3-pound Dungeness crab, steamed, cleaned and cut into sections, or 8 ounces lump crabmeat, drained, any shells removed
- 1/4 cup chopped fresh basil and/or parsley
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