As language morphs through time and locale, so does food. Yes, this fish stew has roots in Italy, but it is a distinctly San Franciscan treat. Chefs, restaurateurs, and history transformed the dish as well, from a humble soup of fish scraps and tomato-tinged broth to a carefully orchestrated celebration of the sea. Strict attention to the schedule of events in this recipe will yield glorious results.

Keith Schroeder
Recipe by Oxmoor House October 2014

Gallery

Credit: Oxmoor House

Recipe Summary

hands-on:
40 mins
total:
40 mins
Yield:
Serves 8 (serving size: 1 1/2 cups soup and 1 bread slice)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Combine the lemon zest, lemon juice, and saffron. This blooms the saffron, releasing maximum color and flavor.

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  • CREATE A TASTY BASE

  • Heat a large saucepan or Dutch oven over medium-high heat.

  • Add the olive oil. Swirl.

  • Add the fennel and onion. Cook for 5 minutes, stirring frequently.

  • Smash 2 cloves of garlic.

  • Add the smashed garlic, thyme, oregano, crushed red pepper, and salt. Stir half a minute.

  • Add the wine. Bring to a boil and stir for 2 minutes.

  • Add the passata and 1 cup water. Stir.

  • ADD SEAFOOD

  • Bring to a steady simmer. Add the halibut, the clams, and the mussels. Cover and cook for 6 minutes, or until the shells begin to sneak open.

  • Turn the heat to as low as possible. Add the scallops. Cook for 5 minutes, and turn the heat off.

  • Add the bloomed saffron mixture, the crabmeat, and the parsley, and gently fold to combine. The crab will simply warm through.

  • TOAST AND SEASON THE BREAD

  • Cut 2 garlic cloves in half. On a grill pan or under a broiler, slightly char/toast the bread for 1 1/2 minutes, turning once. Rub the toast with the cut side of the garlic cloves.

  • Serve the Cioppino in shallow bowls with the charred bread. You'll need it to sop up all the tasty broth.

  • Step by Step: Scrubbing and Debearding Mussels

  • 1) You'll need to scrub each mussel to remove any dirt or sand that got left behind on the shell. Use a stiff-bristled brush to give them a good cleaning.

  • 2) Next, you'll have to debeard them. You're removing the byssal threads (the "beard"), which connect the mussel to rocks or pilings in the sea. Grab the fibers with your fingers, and pull them out, tugging toward the hinged point of the shell.

Source

Cooking Light Mad Delicious

Nutrition Facts

347 calories; fat 8.5g; saturated fat 1.3g; mono fat 4.4g; poly fat 1.6g; protein 38g; carbohydrates 26g; fiber 3g; cholesterol 91mg; iron 8mg; sodium 657mg; calcium 90mg.
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