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Cioppino
San Francisco Fisherman's Stew
A hearty and flavorful Italian-American seafood stew originating from San Francisco. Dungeness crab, clams, mussels, and shrimp simmer in a rich, aromatic tomato and wine broth. Perfect for dipping crusty bread.
đ§ Ingredienser
- 2 whole, cleaned and cracked into large pieces Dungeness crab
- 2 lbs, scrubbed clean Manila clams or littleneck clams
- 2 lbs, scrubbed and debearded Mussels
- 1 lb, peeled and deveined Large shrimp
- 3 tablespoons Olive oil
- 1 large, finely chopped Yellow onion
- 1 medium, trimmed, cored, and thinly sliced (fronds reserved for garnish) Fennel bulb
- 4 cloves, minced Garlic
- 1/2 teaspoon (or to taste) Red pepper flakes
- 2 tablespoons Tomato paste
- 1 cup (such as Pinot Grigio or Sauvignon Blanc) Dry white wine
- 28 oz can Crushed tomatoes
- 2 cups Fish stock or seafood broth
- 1 Bay leaf
- 1/4 cup, chopped, plus more for garnish Fresh parsley
- to taste Salt and freshly ground black pepper
- 1 loaf, for serving Crusty bread
đšâđł Instruktioner
- 1
Prepare the aromatics and build the broth base. Heat the olive oil in a large, heavy-bottomed pot or Dutch oven over medium heat. Add the chopped onion and sliced fennel. Cook, stirring occasionally, until softened and translucent, about 8-10 minutes. Add the minced garlic and red pepper flakes, and cook for another minute until fragrant, being careful not to burn the garlic.
â±ïž 10 minutes - 2
Stir in the tomato paste and cook for 1-2 minutes, allowing it to deepen in color and flavor. Pour in the white wine and scrape up any browned bits from the bottom of the pot. Let the wine simmer and reduce by about half, approximately 3-5 minutes.
â±ïž 5 minutes - 3
Add the crushed tomatoes, fish stock (or seafood broth), bay leaf, and chopped parsley. Bring the mixture to a simmer, then reduce the heat to low, cover, and let it cook gently for at least 15 minutes to allow the flavors to meld. Season with salt and pepper to taste.
â±ïž 20 minutes - 4
Increase the heat to medium-high. Add the cracked Dungeness crab pieces to the simmering broth. Cover and cook for 5 minutes.
â±ïž 5 minutes - 5
Add the scrubbed clams and mussels to the pot. Cover and cook for another 5-7 minutes, or until the shells have opened. Discard any clams or mussels that do not open.
â±ïž 7 minutes - 6
Gently stir in the peeled and deveined shrimp. Cook for just 2-3 minutes, or until the shrimp turn pink and opaque. Be careful not to overcook the shrimp.
â±ïž 3 minutes - 7
Remove the bay leaf. Ladle the cioppino into large, shallow bowls, ensuring each serving gets a good amount of seafood and broth. Garnish with reserved fennel fronds and additional chopped parsley. Serve immediately with slices of crusty bread for soaking up the delicious broth.
â±ïž 5 minutes
đĄ Proffstips
- âEnsure all shellfish are scrubbed clean and mussels are debearded before adding to the pot.
- âDiscard any shellfish that do not open after cooking, as they are not safe to eat.
- âDungeness crab is traditional, but other crabs like king crab or snow crab can be substituted.
- âDon't overcook the shrimp; they cook very quickly.
- âThe crusty bread is essential for soaking up the flavorful broth. A sourdough or baguette works well.
⚠Idéer för variationer
Inspiration till din egen version av detta recept
- Add other types of seafood like scallops, lobster tails, or firm white fish fillets.
- For a spicier cioppino, increase the red pepper flakes or add a pinch of cayenne pepper.
- A splash of Pernod or pastis can add an extra layer of anise flavor.