West Coast Cioppino Recipes

SAN FRANCISCO-STYLE CIOPPINO

Steps:

• For the tomato base: In a large pot, heat the oil over medium heat and add the carrots, onions, peppers, and celery, and saute until tender, about 5 minutes. Add the garlic, chile, herbs, and seasonings and cook until fragrant. Add the wine, vinegar, Worcestershire, and hot sauce and reduce until the liquid is almost evaporated. Add the tomatoes and all of the fish stock, bring to a boil, reduce to a simmer, and cook for 1 to 1 1/2 hours, stirring occasionally. Strain through a fine strainer, discarding the solids.
• For the seafood: Place the strained liquid into a clean pot and bring to a simmer. Add the crab, clams, mussels, and sea bass, cover the pot, and cook for 2 to 3 minutes. Add the prawns and cook an additional 2 to 3 minutes.
• To serve: Divide the seafood into 6 large bowls and ladle the broth over top. Serve with garlic bread.
• In a large pot, add all of the ingredients and bring to a boil. Reduce the heat to low and simmer for 45 minutes. Strain, reserving the broth and discarding the solids.

CIOPPINO

Steps:

• Heat the oil in a very large pot over medium heat. Add the fennel, onion, shallots, and salt and saute until the onion is translucent, about 10 minutes. Add the garlic and 3/4 teaspoon of red pepper flakes, and saute 2 minutes. Stir in the tomato paste. Add tomatoes with their juices, wine, fish stock and bay leaf. Cover and bring to a simmer. Reduce the heat to medium-low. Cover and simmer until the flavors blend, about 30 minutes.
• Add the clams and mussels to the cooking liquid. Cover and cook until the clams and mussels begin to open, about 5 minutes. Add the shrimp and fish. Simmer gently until the fish and shrimp are just cooked through, and the clams are completely open, stirring gently, about 5 minutes longer (discard any clams and mussels that do not open). Season the soup, to taste, with more salt and red pepper flakes.
• Ladle the soup into bowls and serve.

PHIL'S FISH MARKET CIOPPINO

Steps:

• Put the olive oil, butter, and garlic in a wide, deep pot over medium heat, and cook, stirring, until the garlic is fragrant, but not brown. Add the wine and the clams, and cover. Turn the heat up to medium-high and steam until the clams start to open, about 5 minutes. Add the mussels, cover and steam until the just start to open, about 2 minutes.
• Now stir in the cioppino sauce, the Worcestershire sauce and saffron and bring to a simmer. Add the cracked crabs, if using, and the shrimp, and simmer for about 5 minutes.
• Then gently stir in the fish, squid and scallops, and simmer until they are all just cooked through, about 5 minutes. (If using cooked crab meat, stir it in very gently the last minute or so of cooking time.)
• Heat the olive oil in a large saucepan over medium heat. Add the onions and sauté until translucent. Add the garlic, bay leaves, parsley and basil and cook, stirring, just to warm the garlic-do not let it brown.
• Stir in the crushed tomatoes, tomato puree, water, clam base, brown sugar, celery salt, Worcestershire sauce, black and red peppers, cinnamon and salt to taste. Bring to boil, reduce heat to low-medium and simmer uncovered for about 1 hour and 15 minutes, stirring occasionally, until thickened.

WEST COAST CIOPPINO

Steps:

• Coat bottom of large wide saucepan with oil and heat at medium. Add garlic, bay leaves, onion and fennel. Stir often until onion very soft (8-10 min). Sprinkle with oregano, chillies, salt and pepper. Increase heat to med-high, then stir in tomato paste and cook for one min. Add wine, bring to boil. Reduce to simmer. Stir until wine reduces by half. Pour tomatoes (including juice) into pan and add basil. Stir fish stock (except one cup) and bring to a boil, cover and simmer 15 min. (can refrigerate for 2 days at this point) Just before serving, pour remaining 1 cup fish stock into another saucepan. Bring to boil and add clams and mussels. Reduce heat to medium. Cover and simmer stirring occasionally until shells open. Scoop them out and set aside. Return stock to gentle simmer. Season halibut with salt and pepper. Add fish to saucepan. Adjust heat to barely bubbling, cove and simmer until halibut cooked through, 6-8 min. Scoop out and set aside. Pour cooking liquid into soup. Take half the mussels and clams out of their shells. Using a fork, gently cut halibut into small pieces. Bring soup to a boil then add shrimp (or scallops) and crab. Cover and remove from heat. Let stand 2-3 min so shrimp cooks through and crab warms. Stir in all the mussels, clams and halibut. Ladle into warm bowls and garnish with parsley.

WEST COAST CIOPPINO

Steps:

• Saute onion, celery, carrots, bell pepper, and garlic in oil over medium-high heat in a large pot for 5 minutes, stirring often. Stir in tomato paste and seasonings; cook 2 minutes. Deglaze with wine and reduce by half, about 5 minutes. Add tomatoes, broth, lemon juice, and sugar. Bring to a simmer and cook 10 minutes. Stir in mussels and cod; simmer 7 minutes, discarding any mussels that do not open. Add shrimp; simmer 3-4 minutes. Garnish with parsley and serve with sourdough garlic toast.