Cioppino comes from the kitchens near the wharfs of San Francisco. Many fix it during the holiday season and it still has a great amount of appeal in California. It is said to have descended from the time when fishermen returning from their time at sea would be asked to ‘chip in’ something to the communal pot. Others claim that it is a version of an Italian meal from Genoa… either way, it is unique in its own way.
I love these one pot meals , especially since there really isn’t a right or wrong way to prepare it. Every cook or chef will add their touch to make it there own. For me, the real secret is making a delicious sauce to properly accent your fish and seafood collection.
MEATS
2 large talapia2 or more pounds of shrimp
9 large scallops quartered
1 pound or more of crab meat
( I prefer that the meat be slightly cooked and added at the last moment… and no shells)
WINES/LIQUIDS
375 ml ( 1/2 bottle) of a white slightly sweet wine
1.25 cups Pernod
1 tablespoon Tabasco
2 tablespoons Worcestershire
1 tablespoon lemon juice
Shrimp/shellfish stock (enough to make it a soup or less to make it a stew… this starts with the water you use to cook your shellfish… from there its up to you)
(Everyone… well almost everyone, adds some wine to the pot. I like the old World elegance of Pernod adding a tang of licorice )
VEGGIES & SUCH
4 tablespoons crushed Garlic
2 large shallots
1 bunch chopped Italian Parsley
1 sliced fennel bulb
1 large diced white Mayan Onion
1 – 28 ounce can of diced tomatoes
1 cup diced celery
1/2 cup chopped basil
(all veggies are sauteed prior to entering the pot! It’s nice to use a quarter of a cup of olive oil or more as you cook and throw whatever remains in the pot)
SEASONINGS
salt, pepper and garlic powder to taste ( probably 3 tablespoons total… but check as you go)
Taragon, Rosemary and Fennel seeds ( 1 teaspoon each)
Pimenton (smoked Spanish Paprika) 1 teaspoon
Thyme 2.5 teaspoons
Fennel seeds 1 tsp crushed
Oregano dried 2 teaspoons
PROCESS
I love to cook the sauce (seasonings, liquids and precooked Veggies) overnight in a crockpot with enough shrimp stock that it renders down nicely. Add some tomato paste if you need and want a thicker sauce, follow with your choice of fish and scallops. When the scallops and fish appear cooked ad your precooked shrimp and crab for the last few minutes)
Lastly, whatever remains can be frozen and enjoyed again at a later time! I hope you make some for yourself and those you love!
CLICK HERE for a 1 minute PTCH on my Cioppino
Share on Facebook
