Cioppino - Fisherman's Stew

Cioppino is a fisherman's stew created by Italian-American fishermen from San Francisco. The seafood used can be any three of fish, clams, mussels, prawns, or crab legs.

Yield:
4 to 6 persons
Category:
Seafood
Cuisine:
American

INGREDIENTS:

  • 6 tablespoons extra-virgin olive oil, divided
  • 2/3 cup finely chopped shallots, from about 3 shallots
  • 3 cloves garlic, minced
  • 1 cup white wine, such as Pinot Grigio or Sauvignon Blanc
  • . 1 800 g can crushed tomatoes
  • 1 cup clam juice ( bottled or canned)
  • 1 teaspoon sugar
  • 1-3/4 teaspoons salt, divided
  • 1/2 teaspoon crushed red pepper flakes
  • 1/2 teaspoon dried oregano
  • 3 tablespoons unsalted butter
  • 7 sprigs fresh thyme, plus 1 teaspoon fresh chopped thyme
  • 450 g firm-fleshed fish fillets, such as halibut, cod, or salmon, cut into 2 cm pieces
  • about 18 littleneck clams, scrubbed
  • 450 g medium or large raw prawns, peeled and deveined
  • Fresh chopped Italian parsley, for garnish

DIRECTIONS:

  1. Preheat the oven to 400°F and set an oven rack in the middle position. Line a baking sheet with aluminum foil and set aside.
  2. In a large pot, heat 4 tablespoons of the oil over medium heat. Add the shallots and cook, stirring frequently, until soft and translucent, about 5 minutes. Add the garlic and cook, stirring constantly, for 1 minute more. Do not brown.
  3. Add the wine and increase the heat to high. Boil until the wine is reduced by about half, 3 to 4 minutes.
  4. Add the crushed tomatoes, clam juice, sugar, 1 teaspoon of the salt, red pepper flakes, oregano, thyme sprigs, and 1 cup of water. Bring to a boil; reduce the heat and simmer, covered, for 25 minutes.
  5. Meanwhile, while the stew is simmering, toss the fish with the remaining 2 tablespoons oil and the remaining 3/4 teaspoon salt. Arrange the fish on the prepared baking sheet and bake for about 10 minutes, or until just cooked through. Cover and keep warm until ready to serve.

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