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
• 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
• Pugliese or Asiago crusty bread for dipping
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.
1. Add Zatarains liquid crab boil® with tomatoes if not using bay leaves.
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