San Francisco Bay Cioppino
Serves: 4
Gideon Batz
1 January 1970
Based on User reviews:
46
Spice
41
Sweetness
46
Sourness
42
mins
Prep time (avg)
4
Difficulty
Ingredients:
910 g
Shrimp (head-on)1360 g
Mussel (large live)450 g
Meat (fresh eel)1 cup
Basil Leaves1 tbsp
Crushed Red Pepper Flakes2 tbsps
Garlic (finely chopped)2 cups
Plum Tomatoes (canned)1 cup
Sherry (dry)Directions:
1
Prepare the seafood
2
Remove the back shell from the crabs, clean out the gills and guts and cut crabs into quarters
3
Peel the tail shells from the shrimp, leaving heads on
4
Wash the clams and mussels well
5
Cut the striped bass, halibut and lingcod into 1-inch by 1-inch squares
6
Place fish in a large dish, keeping squid and eel separate
7
Drizzle fish and squid with 3 tablespoons olive oil and marinate with basil leaves and red pepper flakes
8
In a large pot heat oil
9
Add onion, peppers, garlic, tomatoes, wine, shellfish broth, sherry, herb sachet and mushrooms
10
Season with salt and pepper
11
Bring to a boil, reduce heat, and simmer for 1 hour
12
Place crab quarters, shrimp, clams and mussels in a layer on the bottom of a large pot
13
Top with fish, in layers
14
Add hot broth and taste for seasoning
15
Add more salt and pepper if necessary
16
Bring slowly to a simmer and allow fish and shellfish to cook slowly
17
Remove cooked fish to a platter
18
Continue cooking shellfish and remove as shells open
19
Serve in bowls with broth and sourdough bread
20
Shellfish Broth: Combine crab and shrimp shells, 1 cup white wine, 2 quarts water and 1 cup of vegetable mirepoix (diced carrots, diced onions and diced celery)