rom the fog-wrapped piers of San Francisco emerges a dish that encapsulates the very essence of the sea: Cioppino. This hearty seafood stew, steeped in rich history and bolder flavors, is the city’s answer to a culinary orchestra where every ingredient plays a vital note.
Description
Cioppino, often pronounced as “chuh-PEE-no”, traces its roots back to the Italian immigrant fishermen of San Francisco. Its name is believed to be derived from “ciuppin”, meaning “to chop” or “chopped” in the Ligurian dialect, signifying the method of adding various chopped seafood into the pot. The beauty of Cioppino lies in its versatility. Just as the waves bring in a diverse catch, this dish welcomes a medley of seafood, unified in a tomato and wine-based broth.
Ingredients
To prepare this seafood spectacle, gather:
- 1/4 cup olive oil
- 1 large onion, finely chopped
- 4 garlic cloves, minced
- 2 bay leaves
- 1 teaspoon dried oregano
- 1/2 teaspoon crushed red pepper flakes
- 1 can (28 oz) crushed tomatoes
- 1 1/2 cups dry white wine
- 5 cups fish stock or clam juice
- 1 pound mussels, cleaned and debearded
- 1 pound uncooked large shrimp, peeled and deveined
- 1 pound firm white fish (like halibut or cod), cut into 2-inch pieces
- 1/2 pound crabmeat or crab legs
- 1/2 cup chopped fresh basil
- Salt and pepper to taste
Instructions
- Setting the Base: In a large pot, heat the olive oil over medium heat. Add onions and garlic, sautéing until translucent.
- Building the Broth: Pour in the crushed tomatoes, white wine, fish stock, bay leaves, oregano, and red pepper flakes. Simmer the mixture for about 30 minutes to meld the flavors.
- Seafood Symphony: Start with the firmer seafood first. Add the white fish pieces, followed by mussels, shrimp, and crab. Let it simmer until the seafood is cooked through, approximately 5-7 minutes.
- Finishing Touches: Season with salt and pepper. Before serving, sprinkle with fresh basil.
- Serving: Dish out in large bowls, ensuring each has a generous portion of all seafood varieties. Serve with crusty sourdough bread, perfect for soaking up the savory broth.
FAQ
Q: Can I add other types of seafood to Cioppino?
A: Absolutely! Clams, scallops, and squid are also popular additions. The key is to add them in the order of their cooking times.
Q: What kind of wine works best for Cioppino?
A: A dry white wine, such as Sauvignon Blanc or Pinot Grigio, complements the seafood flavors without overpowering them.
Q: How can I thicken the broth if it’s too thin?
A: You can simmer the broth longer to reduce it or thicken it with a mixture of water and cornstarch.
Q: Is there a non-alcoholic substitute for wine in the recipe?
A: Yes, you can use chicken or vegetable broth with a splash of white wine vinegar or lemon juice for acidity.