Cioppinio
Submitted by sallieg
San Francisco-style seafood stew loaded with shrimp, clams, crab, and whitefish simmered in a garlicky tomato-wine broth. A homemade shellfish stock from the shrimp shells builds deep, briny flavor.
YIELD
12 servingsPREP
20 minCOOK
1 hrsREADY
1 hrsCioppino is the pride of San Francisco’s Fisherman’s Wharf, and this version builds layers of flavor the old-school way: by making a quick stock from the shrimp shells and fish trimmings before anything else hits the pot.
That briny base simmers with tomatoes, red wine, garlic, and a hit of red pepper flakes until the kitchen smells like an Italian fishing village.
Then in go the clams, shrimp, whitefish, and crab, cooking just until everything is tender and the clam shells pop open.
Chef Tips
- Don’t skip the homemade stock from the shrimp shells. It takes 20 minutes and makes a massive difference in depth of flavor.
- Use a dry, bold red wine like Zinfandel or Cabernet. If you wouldn’t drink it, don’t cook with it.
- Serve with crusty sourdough bread for soaking up every last drop of that broth.
- Discard any clams that don’t open after cooking.
Ingredients
Directions
Peel and devein raw shrimp, reserving shells.
Skin fillets, reserving skin.
Cut fillets into 1 inch cubes.
Set shrimp and fillets aside.
Combine shrimp shells, fillet skin, water and vinegar in a non-aluminum saucepan; bring to a boil.
Reduce heat and simmer uncovered 20 min.
Strain and reserve cooking liquid.
Discard fish trimmings.
Coat a non-aluminum dutch oven with cooking spray; add oil and place over medium-high heat until hot.
Add onion and garlic and sauté until tender.
Add bell pepper and tomatoes, basil, pepper, and red pepper flakes.
Cook 5 min.
Add wine and reserved cooking liquid; bring to a boil.
Reduce heat; simmer, uncovered, 15 min.
Add clams; cook over low heat 3 min. or until shells begin to open.
Add shrimp, fillet cubes and crabmeat.
Cook over low heat 7 min. or until fillet cubes flake easily when tested with a fork.
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