So what is Cioppino – Seafood Stew invented in San Francisco
Cioppino is an Italian-American dish that originated in San Francisco. The fisherman would come back to the dock and broth like stew was made. The fisherman would all “chip-in” with some seafood to make the stew. The problem was that they were challenged with the pronouncing “chip-in” it sounded like chip in,chip in,chip in,chip in, Cioppino and the that name just seemed to stick.
The seafood stew is traditionally made from the catch-of-the-day including Dungeness crab, clams, mussels, shrimp, squid, scallops, and fish. While growing up our family really enjoyed dishes like seafood stew as well. Cioppino or sometimes an easy French seafood stew called Bouillabaisse.
There are many styles of Cioppino recipes around. After eating at the Mecca of seafood, Monterey Calif. I created this diabetic friendly dish inspired by my visit to – Phil’s Fish Market & Eatery. the famous fish market in Moss Landing.Centered in the curve of Monterey Bay, midway between Santa Cruz and Monterey, on California’s famous Highway 1, Moss Landing is hard to miss, yet most drivers whiz by headed for more famous neighbors. This is a mistake. A big mistake, as the tiny fishing village is a hidden treasure yielding rich rewards for nature-loving foodies who dip in for an overnight stay.
CHECK OUT THIS VIEDO FROM THE CALIFORNIA DREAM EATER
Chef Robert’s CIOPPINO of love,
Inspired by Phills Seafood Market at Moss Landing
Yield: 4 to 6 servings.
1 tablespoon olive oil
1-2 T pesto
1/4 cup white wine
1 pound Little Neck clams
1/2 pound mussels, scrubbed
2 dashes Worcestershire Sauce
1/2 pound medium shrimp, no shell
1/2 pound squid tubes, cut in rings or steaks
1/2 pound firm-fleshed white fish
fillets cut in 2-inch cubes
1/4 pound bay or sea scallops
2 quarts cioppino sauce, recipe follows
Put the pesto in a large deep pot over medium heat 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.
Stir in the Worcestershire sauce and saffron and bring to a simmer. Add cracked crabs, shrimp; Then gently stir in the squid, fish and scallops; start adding the Chipping sauce a cup at a time simmer until all the seafood is just cooked through, about 5-10 minutes.
1/2 cup olive oil
2 medium onions, halved and thinly sliced
6 cloves garlic, chopped
1/2 cup chopped parsley
1/4 cup chopped sweet basil
1 (28 ounce) can peeled tomatoes, crushed by hand
1 (28 ounce) can tomato puree
1 28 ounce can water
1 tablespoon brown sugar
Dash Worcestershire sauce
Black pepper, to taste
Heat olive oil in a large saucepan over medium heat. Add onions and sauté until translucent. Add garlic, parsley and basil and cook, stirring, just to warm the garlic—do not let it brown.
Stir in the crushed tomatoes, tomato puree, water, brown sugar, worcestershire sauce, black and (dried red peppers if your into some heat), and cinnamon. Bring to boil, reduce heat to low-medium and simmer uncovered, stirring occasionally, for about 1 hour and 15 minutes until thickened.