Cioppino
Cioppino is a complex fish stew, native to California. Traditional seasonings
vary from area to area and the fishes used vary with the day's catch. In
addition, indiviudal cooks often change the ingredients to suit their own
tastes. Sompe prefer red wine, some white. Sompe prefer sherry. Many like
to make it with the additon of exotic tidbits such as octopus,s quid, or
eel. Or, the fihs may be omitted and only shellfish used. Often dried mushrooms
that have been soaked are included This is a basic recipe..adapt as you
please.
3 pounds seabass, barracuda, halibut, or a bariety of any firm flesh fish.
1 large live Dungeness (hard shell) crab or 1 live lobster.
1 - 1 1/2 lb. fresh jumbo shrimp
1 pint each of clams, oysters, mussels (any or all)
Cut fish into good sized serving pieces. Humanely kill crab or lobster.
Crack the crab, remove the top shell, but keep it for making stock. If you
use lobster, rcut tail into pieces and reserve body to make stock. If you
use Eastern lobster, cut the tail into sections and crack claws. Sp[lit
shrimp shells downt he back and remove tthe black vein. Steam the mollusks,
clams, mussels, or oysters in a small amount of water just until they open.
Remove the top shells and save the juice.
Now, prepare the sauce:
1 1/2 C chopped onion
1 cup chopped green peppers
1/4 C extra virgin olive oil
3 cloves garlic, mashed and blended with 1 tsp. salt
3 1/2 C canned tomatoes
juice from the mollusks
2 cups red table wine
2 cups tomato juice
2 cups fish stock made from crab shell or lobster body and fish trimmings
herb bouquet (bay leaf, parsley, basil)
1/2 C minced fresh parsley
Saute the onion and green pepper in olive oil until just soft./ Add all
the rest of the ingredients and cook for 20 minutes. Remove the herb bouquet
and taste for seasoinings. Select a large casserole or kettle with a cover
and in it arrange in layers all the fish except the mollusks. Pour the sauce
over fish and cover pan. Simmer over low heat or in the oven for 20-30 minut`es
or until fish is just done. Three minutes before removing from heat, add
mollusks.
\Serve in soup bowls, shells and all and sprinkle liberally with minced
parsley. Have plenty of napkins on hand as this is finger food. Serve with
hot crusty SOURDOUGH bread and a
robust red wine. Serve alongside a variety of fresh cheese and fruits.
This is the great story I heard about Cioppino ... newly arrived fishermaen's
wives from Portugal and Spain would bring their kettles with them when they
came to the piers in San Francisco to greet their husbands. They would pass
among the boats unloading their catches, hold out their pans and say --
in their best english -- chip in which sounded like chiapeeno. They would
end up with a variety of fishes and shellfish which they prepared in the
mediterranean fashion similar to the stew's cousin boullabaise ... that
is why receipes vary depending on the region and family preferences.