Cioppino is certainly of Italian origin.  A version can be found in almost every coastal town and village.  It has over the years however, become almost synonymous with San Francisco’s Fisherman’s Warf.  It was not a designed dish, but a “what you had to hand,” dish, using whatever was caught that day.  This delectable stew or chowder is well worth adding to your seafood recipe collection.  This is the perfect family meal and was designed to be eaten around the kitchen table in good company.

Traditionally the shell fish used in Cioppino was not shelled out.  The crabs, shrimp, clams etc. were put into the pot of sauce in the shell, the crabs being broken apart.  The pot was set in the middle of he kitchen table and eaten communally.  Each diner reached into the pot and pulled out the chunks of fish or seafood and put the shells in their bowl.  When they wanted some of the sauce they broke off chunks of crusty San Francisco Sourdough bread and dunked them into the pot.  All was accompanied by a full bodied red wine.  You may of course shell out your seafood if you prefer. The fish and seafood listed here are just suggestions.  You may use most any combination you wish.

2 to 3 tablespoons olive oil

2 large onions, chopped

10 to 12 cloves of garlic, chopped

2 stalks of celery, chopped

1 large bell pepper, seeded and chopped

5 or 6 ripe tomatoes, chopped

1 tablespoon mixed dry herbs, (Italian seasoning) or sprigs of favorite fresh herbs

2 bay leaves

1, 6 ounce can of tomato paste

8 cups of chicken or fish stock, broth or bouillon (link)

1 cup inexpensive full bodied red wine

2 tablespoons sugar

2 whole crabs, cleaned (either break apart and add in the shell or cracked out)

1 pound of large shrimp  or prawns

2 pounds of clams in the shell

2 pounds of firm fleshed white fish, cut into 2 inch chunks

¼ cup chopped fresh parsley

¼ cup chopped fresh basal

Heat the olive oil in a large heavy pot like a Dutch oven and over a moderate heat gently caramelize the onion and garlic.  Add the celery and pepper and continue to cook until are vegetables are soft and only lightly browned.  Add the tomatoes, herbs, bay leaf and tomato paste.  Stir well and when the tomatoes are hot through and have started releasing their juices, add the stock, wine and sugar.  Bring to a boil, then reduce the heat to maintain a rapid simmer and cook until somewhat thickened and sauce like, about 30 to 45 minutes.  Stir occasionally to prevent scorching.  Taste and season to taste with salt and pepper and more sugar if desired. 

Add the fish and seafood and cook until the fish is opaque and no longer translucent, about 10 to 15 minutes.  Add the parsley and basal, give a final tasting and adjust the seasonings and serve accompanied with lots of fresh crusty bread and a full bodied red wine.  Don’t forget to give each guest a tea towel with one end moistened.  Eating Cioppino can be a delightfully messy business.