Cioppino is a seafood soup or stew originating in San Franciso back in the 1800’s by Italian fisherman from the daily catch. It can be made from any combination of fish, mussels, crabs, scallops, squid, or whatever was caught that day. Of course, what would a seafood meal at the San Francisco Wharf be without a crispy, crusty sourdough bread? But any crusty bread works well.
Ciopinno is also a traditional Christmas or Christmas Eve meal in many families. We have many friends come by the store before the holidays to buy the spices and herbs for their recipe. This recipe is very traditional ingredients, but if you want to substitute other seafood according to your taste, go for it. That’s what is great about Ciopinno. You can make it from your “daily catch”. And don’t forget the Crusty Bread. Check out our recipe. It’s very tasty and very popular.
Makes 12 Servings
¾ cup butter
2 cloves garlic, minced
2 onions, chopped
1 bunch fresh parsley, chopped
2 cans (14.5 ounce) stewed tomatoes
2 cans (14.5 ounce) chicken broth
2 bay leaves
½ teaspoon dried oregano
½ teaspoon dried thyme
1 tablespoon dried basil
1 cup water
1 ½ cups white wine
1 ½ pounds bay scallops
1 ½ cups crabmeat
1 ½ pounds large shrimp – peeled and deveined
18 mussels, cleaned and debearded
18 small clams
1 ½ pounds cod fillets, cubed
Melt the butter in a large stockpot over medium-low heat. Add the garlic, onions, and parsley. Cook slowly. Stir occasionally until the onions are soft.
Add the tomatoes, breaking into smaller pieces as you add them. Add the chicken broth, bay leaves, oregano, thyme, basil, water and wine. Mix well. Cover and simmer 30 minutes.
Stir in the scallops shrimp, crabmeat, clams, mussels and fish. Bring to a boil. Lower heat, cover and simmer 5 to 7 minutes until the clams open. Serve the soup with the warm, crusty bread.