Cioppino || Cioppino Recipe

 CIOPPINO || CIOPPINO RECIPE

Cioppino is traditionally made using the day's catch, which in San Francisco often consists of fish, Dungeness crab, clams, shrimp, scallops, squid, mussels, and scalloped potatoes. Next, a wine sauce is added to the shellfish along with fresh tomatoes. The dish can be served with either French or locally sourced sourdough toasted bread. When dipped into the sauce, the bread behaves as a starch, much like pasta.

HISTORY OF CIOPPINO:

Italian immigrants, many of whom were from the port city of Genoa, who fished off Meiggs Wharf and resided in San Francisco's North Beach district, created cioppino in the late 1800s. A fisherman would approach the other fishermen with a pot and urge them to contribute whatever they could when they returned empty-handed. His "cioppino" was whatever ended up in the pot. The fisherman who contributed anticipated receiving the same treatment if they returned later empty-handed. Later, as Italian restaurants flourished in San Francisco, it became a standard. The name is derived from ciuppin (sometimes written ciupin), a traditional soup from the Italian area of Liguria with a flavor profile similar to cioppino but uses Mediterranean fish cooked until it is completely disintegrated. The dish also has a common ancestor with other regional Italian preparations of seafood stew, such as cioppino from Tuscany and brodetto di pesce from Abruzzo. Similar cuisine can be found in Mediterranean coastal locations from Portugal to Greece. Suquet de peix from Catalan-speaking areas and bouillabaisse from Provence are two examples of this.The San Francisco Call's 1901 recipe for "chespini" (require link to recipe), however, has the oldest recorded description of cioppino. The Refugee's Cookbook, a fundraising initiative to aid San Franciscans displaced by the earthquake and fire of 1906, originally published "Cioppino" in 1906.

PRESENTATION OF CIOPPINO:

The shellfish is typically prepared in broth and served in the shell, even the crab, which is frequently served half or quartered. As a result, specific tools are needed, usually a crab fork and cracker. A damp napkin, a second bowl for the shells, and a bib to prevent food stains on clothing may also be provided, depending on the location. A version known as "lazy man's cioppino" is served with the shells already cracked or taken off.

CIOPPINO IS BENEFICIAL FOR THE HEALTH:

To ensure that we consume adequate omega-3 fatty acids, experts have long advised eating fish twice a week. These polyunsaturated fatty acids may offer a variety of advantages, including,

Cioppino decreases blood sugar levels.

Cioppino preventing heart disease,

 and cioppino enhancing mood.

 Why not begin the week with a delicious fish stew then? In addition to the nutritious seafood, Cioppino with Fennel and Fresh Herbs is loaded with protein, potassium, iron, and vitamins C and A. Cooked tomatoes are a fantastic source of the antioxidant lycopene.

The quick assembly of the base, which may be prepared up to three days in advance and chilled, makes this cioppino easy to prepare. Bring everything back to a simmer when you're ready to serve, then add the fish as directed in the recipe. 

DIFFERENCE BETWEEN CIOPPINO AND GUMBO:

Gumbo, a thick, savory stew from southern Louisiana cooked with dark roux and okra, is significantly thicker than cioppino, which is much thinner. The rouille, saffron, thyme, and dried orange are not included in the stew, which resembles French bouillabaisse in certain ways.

DISTINCTION BETWEEN CIOPPINO AND BOUILLABAISSE:

There isn't much of a distinction between cioppino and bouillabaisse other than the fact that the former is an Italian dish with a tomato-based broth and the latter is French with saffron and chopped tomatoes added to a fish broth.

RECIPE OF CIOPPINO:

INGREDIENTS:

• ¾ cup butter.
• 2 onions, chopped.
• 1 bunch fresh parsley, chopped.
• 2 cloves garlic, minced.
• 2 (14.5 ounces) cans of stewed tomatoes.
• 2 (14.5 ounces) cans of chicken broth.
• 1 ½ cups white wine.
• 1 cup water
• 2 bay leaves.
• 1 tablespoon dried basil.
• ½ teaspoon dried thyme.
• ½ teaspoon dried oregano.
• 1 ½ pounds cod fillets, cubed.
• 1 ½ pounds large shrimp - peeled and deveined.
• 1 ½ pounds bay scallops.
• 18 little clams
• Unbearded and cleaned 18 mussels.
• 1/2 a cup of crab meat.

METHOD:

• Over low heat, melt butter in a large stockpot. Add the parsley, garlic, and onions. Cook and stir onions for 3 to 4 minutes, or until they are tender.
• Tomatoes should be added to the saucepan, broken up as you add them. Bay leaves, basil, thyme, oregano, wine, and chicken broth should all be stirred in. For 30 minutes, simmer with a cover on.
• Add the fish, crabmeat, shrimp, scallops, clams, and mussels. After bringing to a boil, turn down the heat, cover the pot, and simmer for 5 to 7 minutes, or until the clams open up. Serve soup in bowls after ladling it.