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I discovered cioppino when I moved to the US, but it is very similar to bouillabaisse. Cioppino is a great way to enjoy seafood and the best part is the sourdough bread for dipping into the tomatoey broth from its San Francisco roots. The stew is easy, satisfying, and versatile to make with any kind of seafood. I make it year-round for just 2 or a group of 20.
Main Course
6
Lior Lev Sercarz
¼ cup Olive oil
1 onion, diced
1 tsp fine sea salt + more to taste
1 leek, diced
1 tsp chopped garlic
1 fennel, diced
½ tsp peperoncini
1 Tbsp Dali blend, divided or Bluegrass
½ cup white wine
1 (28oz can) diced tomatoes
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1 pound white fish (Cod, haddock, grouper, or similar) cut into 2” cubes
12 littleneck clams
12 large shrimp (about ½ pound), peeled and deveined
½ pound mussels
½ pound sliced squid
¼ cup cilantro leaves, chopped
¼ cup parsley leaves, chopped
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Sourdough bread cut into chunky slices for dunking
In a large heavy bottom skillet (I used a 12” size, see link in the notes below). Heat ¼ cup of olive oil over medium heat and sweat the onions with the salt for 5 minutes or until softened and translucent.
Add the leek, garlic, fennel, peperoncino and 2 teaspoons of Dali (or Bluegrass) and continue cooking for 5 more minutes to soften the fennel.
Add the white wine and cook for 3 minutes or until reduced by half
Add the tomatoes and simmer for 15 minutes, covered.
Meanwhile, season the fish portions with the remaining Dali (or Bluegrass) and fine sea salt to taste.
When the tomatoes and vegetables are ready, add the clams and fish and cook covered for 5 minutes.
Arrange the mussels, shrimp, and squid in the pan and continue cooking for 5 more minutes, covered, or until the rest of the seafood is cooked.
Garnish with chopped herbs and serve with sourdough bread.
Here’s where you can find the pan I used. You can use any similar pan; it doesn’t have to be this exact one.
Depending on what is already in your collection, Salvador and Bluegrass will also work really well in this dish.
Questions? Contact helen@laboiteny.com
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