Meena's Cioppino
Sarah Thompson
Cioppino is a fish stew derived from the various regional fish soups and stews of Italian cuisine. It was developed in the late 1800s by Italian fishermen who settled in the North Beach section of San Francisco. This version is from the kitchen of Joan King Goodwin Cox, Lakeport, CA.
ingredients
- Seafood --
- Crab: one crab per every 2 people. Cooked, cleaned & cracked (break the body parts into two halves).
- Clams: 1 lb. fresh, washed (more if you love ’em).
- Fish: 1 lb. Cod, Snapper, Halibut (some sort of thin white fish).
- Prawns/Shrimp: 1.5 lbs. raw, deveined, unpeeled (leave the shells on).
- Produce --
- Basil: 2 TBSP minced, fresh
- Parsley: 2 TBSP minced, fresh
- Onion: 2 med yellow, chopped
- Bell Pepper: 2 med, chopped
- Celery: 6-8 stalks, chopped
- Garlic: 4-6 cloves, pressed or minced
- Other --
- Butter: 1 stick (1/4 cup)
- Olive Oil: 1/2 cup
- Tomatoes, chopped (canned): 2 cans, 28 oz. each, with juice
- Tomato Paste: 12 oz. (2 cans, 6 oz. each)
- Tomato Sauce: 16 oz. (2 cans, 8 oz. each)
- Red Wine: 1 cup
- Hot Water: 6 cups
- Boullion (chicken or veggie): 8 to 10 cubes, or equivalent if using non-cube form.
- Crushed Red Pepper: 1 TBSP for mild to medium. Use more for a spicier Cioppino.
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