Cioppino is an Italian American dish sharing its origin with other regional variations of seafood soups and stews found in Italian cuisine. The name comes from the Genoese word ciuppin, which is a classic Italian soup and means "little soup." Cioppino was originally a stew made with fish scraps and vegetables. Most historians believe it was developed in the late 1800s by immigrants from northern Italy, specifically Genoa, who settled in San Francisco. The story goes that unsuccessful fishermen would walk around to the other fishermen to collect donations in a pot and whatever ended up in the pot became their cioppino. Today, as San Francisco's signature dish, it includes a combination of seafood such as Dungeness crab, scallops, shrimp, mussels, squid, and clams and is often served with the city's signature sourdough bread.
Recipe Servings: 4
Ingredients
- ½ cup butter
- ½ cup olive oil
- 1 large onion, chopped
- 1 cup leeks, diced
- 1 cup carrot, diced
- 1 small green bell pepper, diced
- 2 cups stewed tomatoes
- 1 Tbsp tomato paste
- ¼ tsp ground thyme
- ¼ tsp ground oregano
- ¼ tsp ground basil
- ¼ tsp cayenne pepper
- 2 cups water
- 1½ tsp salt
- 1 tsp freshly ground pepper
- 2 garlic cloves, chopped
- 8 oz boneless fish fillet
- 8 scallops
- 8 large shrimp
- ½ cup crab meat
- 1 cup flour
- 1 cup white wine
- 2 Tbsp fresh parsley, chopped
Directions
- Heat half oil and half butter on medium high.
- Saute onion and leeks for 3 minutes.
- Add carrot and bell pepper. Saute for 5 minutes.
- Add tomatoes and paste, thyme, oregano, basil, cayenne, and water. Bring to boil and simmer for 2 hours.
- Heat remaining oil and butter on medium high to an aromatic brown. Saute garlic for 2 minutes.
- Add clams and cook for a few minutes until they open.
- Lightly dredge fish, scallops, and shrimp in flour, and fry for 2 minutes to a light gold.
- Gently add fried seafood, crab meat, and wine to stock. Stir and simmer on low for 15 minutes.
- Serve garnished with parsley.
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