My version of San Francisco fish stew is infused with fennel, saffron and Calabrian chile paste and crushed red pepper that add layer of healthy heat. And as the West Coast is famous for Dungeness crab, a large orange crab with meaty claws makes a dramatic showing in this delicious seafood dish.
Yield: Serves 4
Ingredients for the Cioppino
- 1 tablespoon olive oil
- 1 yellow onion, thinly sliced
- 1 fennel bulb core removed, thinly sliced
- ½ cup dry white wine
- 1 cup bottled clam juice or fish stock
- ½ cup boiling water
- 5 strands saffron
- 1 can (28oz) crushed tomatoes
- 1 teaspoon Calabrian chili paste
- Pink salt, to taste
- 1 bay leaf
- 1 teaspoon ground fennel
- 1 teaspoon fennel pollen
- ½ teaspoon crushed red pepper
- 1 fresh Dungeness crab cleaned and cut into Quarters
- 1 lb peeled and deveined shrimp
- ½ lb mild white fish fillet, skinned cut into 4 pieces
- ½ lb clams and debearded mussels scrubbed
- Step 1 In a large Dutch oven with a lid, heat the olive oil over medium. Add the onions and fennel and cook, stirring often, until softened, about 5 mins. Add the white wine and stir, scraping up any browned bits. Add the clam broth and simmer, stirring occasionally, until the vegetables are tender, about 10 mins.
- Step 2 Meanwhile, in a small heat-proof liquid measuring cup or bowl, add ½ cup boiling water and the saffron; stir set aside.
- Step 3 Add the tomatoes, Calabrian chili paste, bay leaf, fennel seed, fennel pollen, and crushed red pepper to the onion mixture and season with pink salt. Reduce heat to medium-low and simmer, stirring occasionally, until flavors meld, about 15 mins.
- Step 4 Stir in the saffron and its liquid, along with the crab, shrimp, fish, and clams and/or mussels, stirring gently to coat the seafood in the broth. Cover the pot and simmer, stirring occasionally, until the crab, shrimp, and fish are cooked through and the clams and mussels open, discarding any that do not open, 10 to 12 minutes.
- Step 5 Then grill the country bread. Rub the surface of the bread with the garlic clove. Drizzle it with extra virgin olive oil.
- Step 6 Ladle the cioppino into bowls and flavor with Meyer lemon juice; garnish with parsley and serve.
Pair with: The best red wine with cioppino, Papà Celso Dolcetto is the flagship wine by Abbona that delivers a unique experience when combined with seafood. Created in Piedmont, Italy, the Abbona winery is currently headed by Marziano Abbona, the son of Celso Abbona, the founder of the company. They create the highest quality wine with the perfect blend of aromas and colors.
My Note: Bouillabaisse Vs Cioppino
Eat healthy, Be healthy, Live lively