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buzz!


SAN FRANCISCO STYLE CIOPPINO

San Francisco'sa favorite fish stew made in as many ways as there are fish in the sea. And, its all good eating!



A real fisherman's stew, right from the docks of San Francisco.


RECIPE PRINTED FROM: THEGUTSYGOURMET.NET©


INGREDIENTS: Makes 1½ dozen

        •	¼ cup olive oil
	•	1 yellow onion, finely chopped
	•	1 small fennel bulb, diced
	•	4 garlic cloves, chopped
	•	3 bay leaves or 1 tablespoon Zatarains liquid crab boil®
	•	1 teaspoon dried Mexican oregano
	•	½ teaspoon crushed red pepper flakes
	•	Sea salt and freshly ground black pepper
	•	1 28-ounce can Roma tomatoes,  crushed by hand, (reserve the juice for addition to the
                cioppino)
	•	1½ cups Pinot Grigio or Pinot Gris (Can use your favorite dry white wine)
	•	1  cup or an 8-ounce bottle of clam juice
	•	1 pound firm white fish like cod, haddock,  flounder or red snapper,  cut into about 1" pieces
	•	1 pound Pacific mussels, scrubbed, debearded, discard wide open ones,  or ones that are
                chipped or cracked.
	•	1 pound large uncooked shrimp, peeled and deveined, or frozen king crab legs, thawed
	•	1 pound cleaned squid, (calamari) thawed if frozen, tubes cut into ½" rings, tentacles left
                whole
	•	Pugliese or Asiago crusty bread for dipping

DIRECTIONS: 

1.	Heat olive oil in a large heavy pot over medium-high heat. Add onion, fennel, garlic, bay leaves**,
oregano, and red pepper flakes. Season with salt and pepper. Cover, and cook, stirring occasionally,
until onion and fennel are soft, about 12 minutes.
**SEE COOK'S NOTES 1**

2.  Stir in, tomatoes with juices, wine, clam juice, and 1 cup water or more wine. Cover, bring to a boil,
reduce heat to medium-low, and cook, stirring often, until flavors marry, about 20 minutes. Add fish,
mussels, and shrimp and bring to a simmer. Cover and cook for 2 minutes. Add squid, cover, and cook
until mussels open and seafood is cooked through, about 5 minutes (discard mussels that do not open).
Serve with crusty bread.
	
**COOKS NOTES** 
1.  Add Zatarains liquid crab boil® with tomatoes if not using bay leaves.


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