Contrary to the sound of the word, it is interesting to note that Cioppino actually is not aboriginally from Italy but uniquely from the new world & San Franciscan. A remarkable delectable dish borne out of the diaspora when mariners from all over Europe crossed the Atlantic and settled in North Beach near San Francisco; a lot of whom were from Liguria region in Italy. At the end of every fishing day they would gather on their boats and segregate the "catch for the day." Some will be sold on the dockside market while the leftovers make the fisherman's meal. You could imagine then these were likely odds and ends from the sea- different species of bivalves, the variety of the fishes which are not saleable on the market and assorted shellfishes. This culinary history explaining the etymology of the word Cioppino from the Ligurian dialect "Ciuppin" which means to chop into small pieces. This elegant seafood stew (as most cuisine served in the modern day high-end restaurants) has truly humble beginnings.
So then if this is a one pot dish , what makes for a good Cioppino? Aside from having the freshest ingredients, it is the methodology -"impostazione" - Cut everything about the same size, understand which cooks fastest and which take time, to have the perfect blend and balance without one ingredient over-powering all the others. Seafood in general has delicate umami flavor which often times gets lost in the cooking process. Most common mistake is adding in too much tomato which overwhelms the dish. It is material throughout the process to note that you are making a seafood stew and not a seafood with tomato sauce.
Ingredients:
1 lb. Mussels (cleaned)
1 lb. Clams (scrubbed)
2 Filets Fish (Cod or fish of choice)
1 lb. Shrimp (Deveined)
1 pc. Roasted Bell Peppers
2 pc. Tomato (Chopped-I used a handful of grape tomatoes)
1/2 Bulb Garlic (minced)
1 Bulb Onion (chopped)
As Needed Herb of Choice (I used what I had my backyard : Oregano)
2 pcs. Laurel or Bay Leaves
As Needed Extra Virgin Olive Oil
1 cup Red or white Wine
1 shot Whiskey
2 cups Seafood Stock (Homemade is the best)
1 Tbsp. Fresh Lemon/Lime Zest
1 Pc. Lime/Lemon
As Needed Salt & Freshly Ground Pepper
Optional Red Pepper Flakes
Instructions:
Pan sear the fish ahead, season with salt and set aside. This will help in keeping the meat from falling apart. You may skip this step if you have a firm textured fish that doesn't easily fall apart.
Drizzle a pot with olive oil and sauté the garlic until lightly brown, followed by the onions until caramelized. Add the tomatoes and continue to cook until the tomato tenderizes. Stir in the wine, seafood stock and bay leaves-bring to a boil then add the whiskey and lower down to simmer for at least 30 minutes.
Drop in the seafood in this order, the fish, the shrimp, the clams & the mussels. Do not stir and allow the seafood to simmer on low for about 10 minutes or until the clams and mussels open up (discard any unopened bivalve).
Carefully ladle the seafood with the broth in a dish (so as not to break the fish).
Season with salt and freshly ground pepper (to taste), sprinkle with lime/lemon zest, herbs & red pepper flakes (optional) and garnish with lemon/lime. Best served with warm & toasted garlic crostini.
Digestif:
A wash of salty sea air, the light coconutty sweetness & after notes of smoky peat makes for a perfect finish to this fisherman's stew.
Bruichladdich Port Charlotte Islay Single Malt 10 Yr.
50 ABV
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