• Jan Dempsey

San Francisco Style Cioppino

We often make Cioppino for Christmas Eve and we try to use 7 fishes in the stew. Not exactly following the Italian Feast of Seven Fishes tradition, but yummy just the same.

San Francisco Style Cioppino

Serves 6


Broth:

4 TB olive oil

4-6 anchovies

1 onion, chopped

3 cloves garlic, minced

Red pepper flakes, to taste

4 stalks celery, chopped

1 fennel bulb, diced

1 green bell pepper, chopped

12 oz. red wine

5 cups fish or vegetable stock

1 – 28oz. can diced tomatoes with juice

1 bay leaf

2 TB parsley, chopped

1 teas. Oregano, dried

Fish:

12 mussels, scrubbed

12 clams, scrubbed

1 lb. Dungeness crabmeat

12 shrimp, shelled and deveined, leaving just the tails

12 scallops

1 lb. halibut, cut into 2” chunks


Warm the olive oil in a large dutch oven, add the anchovies and cook until they fall apart. Add the onions, garlic, and red pepper flakes and saute until softened. Add the celery, fennel and green bell pepper. Cook until all vegetables are tender. Add the red wine and cook until reduced, about 5 minutes. Add the stock, tomatoes, and herbs. Simmer the broth at least 30 minutes, covered on medium-low heat. 


Just before serving, add the fish to the stew. Add mussels and clams. Cook about 10 minutes or until mussels and clams open. Discard any clams or mussels that do not open.  Add remaining fish and cook gently until all the fish is cooked through. Season with salt and pepper to taste.  Garnish with chopped fresh parsley or basil. Serve with sour dough bread to soak up all those juices.

Podere Erica

Strada Provinciale Castellina in Chianti, 6

Barberino val d'Elsa, FI 

Italy

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