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:
- 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.
- 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.
- Add the wine and increase the heat to high. Boil until the wine is reduced by about half, 3 to 4 minutes.
- 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.
-
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.
This recipe can be found online at: lemonzest.ca/Home/Recipes/2285