Cioppino’s roots are based in Italy, but it’s wild popularity grew in San Francisco back in the Gold Rush Era. It was said to be created by the fisherman who spent their time on boats carrying only canned vegetables, wine, and an abundance of fresh seafood waiting to be caught in the SF bay.
I’m not sure if my recipe qualifies as a ‘true’ San Francisco Cioppino, but I do know that it tastes damn good.
…and might I add it is super SIMPLE! This recipe serves 2-3 people…in my case a hungry and seafood-loving couple <3
What you need:
3 Tablespoons of Olive Oil
1 Medium Onion (finely chopped)
1 Fennel Bulb (finely chopped)
4 Garlic Cloves (finely chopped)
3 Bay Leaves
1 Teaspoon Dried Oregano
3/4 Teaspoon Dried Crushed Red Pepper Flakes (or to your liking for spice)
1 Teaspoon Toasted then Ground Fennel Seed
Kosher Salt and Black Cracked Pepper to taste
A Pinch of Sugar (this adds a bit of sweetness to the dish)
1 28oz Can of Peeled Tomatoes and their Juices (I prefer San Marzanos)
1 8oz Bottle of Clam Juice (or you can use fish stock)
1/2 Can of Campbell’s Tomato Soup (Albrecht-Abrams secret recipe fav!)
1 1/2 cups Dry White Wine
4 Scallops (get some big bad boys)
10 Muscles (scrubbed and debearded)
10 Manila Clams (scrubbed)
10 UNCOOKED shrimp (Cheaper to peel & devein your self — If you don’t know how, Google it.)
CRUCIAL: Don’t forget some toasted Sourdough Bread to sop up and dip with!
The How To:
- Heat your olive oil in a large pot and add the onion, fennel, and salt and sauté until translucent and soft. (~12min)
- Then add the garlic, black pepper, chill flake, oregano, and ground fennel seed and sauté for another couple minutes.
- Crushed the peeled tomatoes with YOUR HAND into the pot and add their juices (Yeah, thats right. Get messy.)
- Stir in the wine, clam juice, and pinch of sugar and simmer on med-low heat for about 1 hour. Remember, flavor takes time to build!
- Sear the shrimp (45sec – 1min each side) and scallops (1 1/5 min each side) at HIGH HEAT in about 2 Tbs Olive Oil in SEPERATE PAN to add flavor and texture.
- Add the shrimp & scallops into cioppino broth for about a minute, then proceed to add muscles and clams and cook until the shells open.
- Your Done! Serve in large bowls with toasted sourdough for dipping. Enjoy!
Like this:
2 bloggers like this post.
