Considered by many foodies to be the signature dish of San Francisco, Cioppino is a wonderful seafood stew that is perfect for entertaining over the summer. Particular seafood ingredients tend to be the “catch of the day,” but one thing is certain, a really good cioppino includes a massive amount of fish and seafood. Try our Forever Oceans Kahala to make a memorable cioppino along with king crab legs, mussels and large shrimp.
One question you might be asking is, what is the difference between a Cioppino and a Bouillabaisse (the hearty French fish stew). Both are fish stews, but Cioppino has a true tomato base, while Bouillabaisse has more stock to tomatoes. To get really technical, an authentic Bouillabaisse cannot be made outside of Provence, because it must include Provence’s indeigenous scorpion fish. Made in the states we often use snapper or sea bass as a substitute for scorpion fish. Other ingredients that are different include the use of fennel, potatoes and orange peel.
Either Cioppino or Bouillabaisse, if you like fish and shellfish you can’t beat a good fish stew – enjoy!
Serves 6 to 8
4 tablespoons olive oil
1 large onion, peeled and roughly chopped
5 garlic cloves, peeled and minced
Fresh thyme sprigs
2 teaspoons fresh oregano leaves
1 jalapeno, seeds removed, flesh minced
1x 28oz can chopped tomatoes
1 cup dry white wine
1 cup low in sodium fish or chicken stock
1 bottle clam juice (optional)
2lb shell on king crab legs
1lb mussels, scrubbed well
Freshly ground black pepper
1lb Kahala filet, cut into even size portions (snapper, sea bass or halibut)
1lb large shrimp
½ cup freshly chopped basil
How to make:
Take a large stockpot and place over a medium heat on the stove. Add the oil, then the onions, cook for 2 minutes, then add the garlic, along with the thyme, oregano, red pepper flakes, cook for 2 minutes.
Add the chopped tomatoes, white wine, stock and clam juice if using. Bring to a simmer, then add the crab legs and mussels, place on the lid and simmer for 10 minutes.
Remove the lid and season with salt and pepper, then add the Kahala and shrimp, replace the lid and cook until the fish is opaque and the shrimp are pink, 3 to 4 minutes.
Remove the pot from the stove, remove the lid, discard any mussels that are unopened, sprinkle over the chopped basil. Serve the cioppino with fresh crusty bread.
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