In our humble opinions, cioppino might just be the best seafood stewever.
Here’s how to make it.
It’s aFeast of the Seven Fishes, all in one bowl!
Elise Bauer
Use the Best Seafood
The trick is using the highest quality seafood.
Asian markets can be a good source of fresh seafood as well.
Varieties are often available at a much lower price than the price at Whole Foods.
Elise Bauer
If your fishmonger has some good fish or shellfish stock for sale as well, all the better.
But it’s a lot of fun for an informal gathering.
Have plenty of napkins available and don’t wear white!
Elise Bauer
What Is Cioppino?
Cioppino was a dish created by Italian-Americans who settled in the North Beach section of San Francisco.
The dish later became a staple as Italian restaurants proliferated throughout the city.
Elise Bauer
Similar seafood soups were found throughout the port cities of the Mediterranean.
What Is Cioppino Made From?
Use prepared fish or shellfish stock, ormake your own.
Elise Bauer
Strain and set aside.
Simple Tip!
Break the body in half, and then cut each half again into either halves or thirds.
Elise Bauer
If you pick out the crab meat, venture to keep it in big chunks.
Split the shrimp shells down the back and remove the black vein.
Pull out the vein as much as you might.
you might probably also use a pair of kitchen scissors to cut the backs of the shrimp.
you could shell the shrimp and then devein them.
Shell-on imparts more flavor; shell-off is easier to eat.
It’s up to you!
Add the garlic, and saute a minute more.
Bring to a simmer and cook, uncovered, for 20 minutes.
Taste and adjust seasoning to suit your tastes.
Add the steamed mollusks, crab meat, and shrimp.
Heat just until shrimp are cooked (just 2 to 3 minutes, until they are bright pink).
Ladle into large bowls, shells included.
Sprinkle with minced fresh parsley.
Serve with crusty French or Italian bread and a robust red wine like Zinfandel or Montepulciano dAbruzzo.
Have plenty of napkins available, a few extra bowls for the shells, and nut crackers.
If you left the shells on, have some tiny forks, too.
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