Okay, so our first recipe has nothing to do with rice (unless you feel like adding it), but a recent trip to San Francisco brought a new dish to our attention - cioppino (pronounced chi-peeno). Born in San Francisco, cioppino is the perfect dish for anyone who loves seafood (and isn't allergic to onion, tomato, or shellfish) ;)
Click on "read more" for recipe
Click on "read more" for recipe
Grocery list:
4 tablespoons olive oil
2 tablespoons of butter
1 onion, chopped (I used yellow, but sweet or red can be used)
3 large shallots, chopped
2 teaspoons salt
1 teaspoon ground black pepper
4 large garlic cloves, finely chopped
3 celery stalks, sliced
1 teaspoon crushed red pepper flakes
1 teaspoon dried oregano
1 bay leaf
2 cups white cooking wine (If you prefer not to cook with wine, 2 cups of fish stock or 2 cups of water can be used)
4 cups water
28 oz tomato puree
28 oz diced tomatoes in juice
1 teaspoon Worcestershire sauce
1 lemmon, sliced
1/2 cup fresh parsley
1 1/2 pounds assorted firm-fleshed fish (I used salmon, halibut, and cod)
1 pound uncooked, large shrimp – peeled and deveined
1 pound clams
1 pound mussels, scrubbed and debearded
1 Dungeness crab, cleaned, cooked and cracked (or canned crab meat, but not fake crab – aka krab)
Sliced fresh basil leaves (for garnish before serving)
Directions:
1. Heat oil and butter in large pot over medium heat. Add chopped onion and shallots (1/4” x 1/4") and sauté until onion is translucent (about 8-10 min).
2. Add salt, pepper, garlic, celery (sliced at 1/4" or so), red pepper flakes, oregano, and bay leaf, then sauté for an additional 5 minutes at medium heat.
3. Stir in white wine, water, tomato puree, diced tomatoes with juice, Worcestershire sauce, and lemon slices and turn heat to medium-high.
4. Bring to boil, then reduce heat to low, cover and simmer for 30 minutes.
5. Without adjusting the heat, add the clams and mussels, then cover and cook for 5 minutes.
6. Add the shrimp, fish, and clam, and then gently simmer until the fish and shrimp are just cooked though and the clams are completely open. Try not to overcook them or they become tough rather than tender.
7. Discard any clams or mussels that do not open.
8. Remove bay leaf and lemon slices
9. Season to taste with more salt, pepper, and/or red pepper flakes.
10. Garnish with strips of fresh basil leaves.
11. Serve with toasted baguettes (sour dough if you want to keep in-line with the San Francisco roots of this soup)
4 tablespoons olive oil
2 tablespoons of butter
1 onion, chopped (I used yellow, but sweet or red can be used)
3 large shallots, chopped
2 teaspoons salt
1 teaspoon ground black pepper
4 large garlic cloves, finely chopped
3 celery stalks, sliced
1 teaspoon crushed red pepper flakes
1 teaspoon dried oregano
1 bay leaf
2 cups white cooking wine (If you prefer not to cook with wine, 2 cups of fish stock or 2 cups of water can be used)
4 cups water
28 oz tomato puree
28 oz diced tomatoes in juice
1 teaspoon Worcestershire sauce
1 lemmon, sliced
1/2 cup fresh parsley
1 1/2 pounds assorted firm-fleshed fish (I used salmon, halibut, and cod)
1 pound uncooked, large shrimp – peeled and deveined
1 pound clams
1 pound mussels, scrubbed and debearded
1 Dungeness crab, cleaned, cooked and cracked (or canned crab meat, but not fake crab – aka krab)
Sliced fresh basil leaves (for garnish before serving)
Directions:
1. Heat oil and butter in large pot over medium heat. Add chopped onion and shallots (1/4” x 1/4") and sauté until onion is translucent (about 8-10 min).
2. Add salt, pepper, garlic, celery (sliced at 1/4" or so), red pepper flakes, oregano, and bay leaf, then sauté for an additional 5 minutes at medium heat.
3. Stir in white wine, water, tomato puree, diced tomatoes with juice, Worcestershire sauce, and lemon slices and turn heat to medium-high.
4. Bring to boil, then reduce heat to low, cover and simmer for 30 minutes.
5. Without adjusting the heat, add the clams and mussels, then cover and cook for 5 minutes.
6. Add the shrimp, fish, and clam, and then gently simmer until the fish and shrimp are just cooked though and the clams are completely open. Try not to overcook them or they become tough rather than tender.
7. Discard any clams or mussels that do not open.
8. Remove bay leaf and lemon slices
9. Season to taste with more salt, pepper, and/or red pepper flakes.
10. Garnish with strips of fresh basil leaves.
11. Serve with toasted baguettes (sour dough if you want to keep in-line with the San Francisco roots of this soup)
Cioppino ready to eat!
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We used an 8 quart stock pot to make this delicious soup in, but you may be able to use a 6 quart pot without risking a spill. If you don't have an 8 quart pot, here's an affordable one on Amazon. Whatever stock pot you choose, make sure it has a solid, thick base (compared to a single layer base the same gauge thickness as the sides) to ensure even heat distribution and not burning some areas while leaving others barely warm.
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