Best 2 Cioppino Old San Francisco Style Recipes
Embark on a culinary journey to the heart of San Francisco's Fisherman's Wharf with our homage to the iconic Cioppino, a delectable seafood stew that embodies the city's rich culinary heritage. Cioppino, meaning "little bowl" in Italian, is a testament to the city's diverse immigrant community, harmoniously blending Italian, Portuguese, and French influences.
This article presents a collection of Cioppino recipes that capture the essence of this beloved dish, each with its unique flair and interpretation. From the classic Old San Francisco-Style Cioppino, bursting with an array of seafood and a rich, tomato-based broth, to the elegant Cioppino Bianco, featuring a light and flavorful white wine broth, these recipes showcase the versatility and depth of this culinary masterpiece.
Dive into the secrets of crafting the perfect Cioppino, learning how to select the freshest seafood, prepare a flavorful broth, and achieve a harmonious balance of ingredients. Discover the intricacies of each recipe, from the traditional to the contemporary, and embark on a culinary adventure that will transport you to the vibrant streets of San Francisco.
OLD-STYLE SAN FRANCISCO CRAB CIOPPINO
San Francisco Cioppino. Many have had it with the heavy red sauce and seafood. Not the best, in our opinion. This recipe was handed down from an elderly Italian lady in San Francisco in the 50's. Hehee...original recipe called for a "cheese glass" of white wine. So authentic! This recipe makes the most wonderful seafood broth, a touch spicy with loads of great seafood. We have made it for years and it is a real winner! This is a very authentic, old style, San Francisco Crab Cioppino. The recommended ingredients make enough for 6-8 hungry seafood fans. This is the kind of meal where you can sit and eat and sip wine for a few hours. You will need plenty of napkins and bibs are recommended. You will also need some crab/lobster tools to get all of the wonderful meat. Share this with people you know, who won't mind getting rather messy! Don't forget lots of toasted sourdough garlic bread. Dip it in the broth as you go. If you are a seafood fan and love a great broth, you will not be dissapointed.
Provided by Docs Mom
Categories Crab
Time 2h
Yield 4-6 serving(s)
Number Of Ingredients 20
Steps:
- Using a TALL 8-10 quart pot, cover the bottom of the pot with a good virgin olive oil, about ¼ cup. Add the chopped onion, sage, garlic, parsley and celery and sauté slow and stirring often until tender, approximately 20 minutes. If it gets too dry, add a little more olive oil. Add tomato sauce and cayenne pepper. Reduce to lowest simmer and cook for approximately 45-60 minutes, stirring occasionally. If it gets too dry, add a little water.
- Add 10-12 cups of water and bring to a boil. Add salt and pepper to taste.
- Begin adding the seafood. Raw crab first (if not raw, then cooked is an ok substitute.) If you get raw crab, cleaned and chopped, it will be much better). Return to a low boil, then lower to low-medium heat for 15 minutes.
- Then add clams and mussels. Continue to simmer 10 minutes. Add the shrimp and scallops, simmer for 10 minutes, along with a cheese glass of white wine (6 oz.) before serving. Ok if this sits on low heat for 15-20 minutes. Add the fish 5-7 minutes before you are ready to serve. Any longer than that, take it off the heat and reheat gently before serving. Ladle into large bowls and have a few extra bowls on the table for shells.
- Have plenty of garlic and olive oil basted sourdough bread, finished with shredded parmesan cheese and your favorite California Chardonay. Offer the usual complement of crab tools, crackers, pickers, etc.
- Left-overs should be refrigerated and eaten next day or two. After eating, offer your guests a warm hand towel with fresh lemon squirted on it, with a little water, microwave on high for 30 seconds.
CIOPPINO OLD SAN FRANCISCO STYLE
Steps:
- Use a large (LARGE) stock pot. Sauté onions, garlic and bell peppers in olive oil and butter. Then add tomatoes, tomato sauce, pimentos, wine, fish stock, canned clams, and parsley. Simmer for a few hours. Add remaining seafood except shrimp. Make sure that your fish is covered with broth. Keep turning the crab. Let simmer for about 45 minutes. Then add shrimp about 20 minutes before serving. At end, to taste: - Tabasco( to taste) - Pinch of sugar Note: Play with the order and proportions of the seafood to suite your taste and budget. Cooking one element longer will add to the flavor of the dish, but may over cook the flesh so be careful!
Tips:
- Prep your ingredients in advance: This will help you save time and ensure that everything is cooked evenly.
- Use fresh, high-quality ingredients: This will make a big difference in the flavor of your cioppino.
- Don't overcrowd the pot: If you add too much seafood to the pot, it will not cook evenly and the broth will become cloudy.
- Simmer, don't boil: Bring the cioppino to a simmer and then reduce the heat to low. This will help to prevent the seafood from overcooking.
- Serve with crusty bread or rice: This will help to soak up the delicious broth.
Conclusion:
Cioppino is a delicious and versatile seafood stew that is perfect for a special occasion or a casual weeknight meal. With its variety of seafood, vegetables, and herbs, cioppino is a dish that is sure to please everyone at the table. So next time you're looking for a hearty and flavorful meal, give cioppino a try. You won't be disappointed!
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