San Francisco Cioppino

Name: San Francisco Cioppino
Yield: serves 4
Ingredients: 1/4 cup olive oil; 1 yellow onion, finely chopped; 4 cloves garlic, finely chopped; 2 (16-ounce) cans chopped tomatoes, undrained; 2 cups fish or chicken stock (page 91), or water; Dash of Tabasco sauce; 1 cup hearty red wine; 3 tablespoons fresh basil, cut into chiffonade; 1 bay leaf; 1/2 pound shrimp, raw, unpeeled; 1 small cooked crab, cut into serving pieces; 6 or 8 small clams; 1/2 pound red snapper, halibut, or other white fish; Salt and freshly ground black pepper; 1/4 cup chopped fresh parsley, for garnish

December 9, 2011

The word cioppino means “fish stew” in the Ligurian dialect. Like all classic fishermen stews, the recipe isn’t written in stone. Traditionally, the contents of the dish depend on the catch of the day. At Fisherman’s Wharf in San Francisco, you can count on crab being the main attraction; crab cioppino has been a favorite in the Bay Area for many years. The soup can cook all day if you so desire, but for best results the seafood should really be tossed in at the last minute. Serve it with crusty sourdough bread to sop up the juices.

Cooks' Note

Suggested Beverage: A full-bodied red wine; Zinfandel or Syrah would do nicely.

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