Cioppino

"Daddy once told me a tale about the Italian fishermen who invented this soup on the docks of San Francisco. The first one back would have a pot of rich tomato broth bubbling over a fire on the dock, and would call to the other returning fishermen 'chip-in-o,' an invitation to chip in the leftovers from the day's catch for their communal supper. I've also heard that the name comes from 'ciuppin' meaning 'little soup' or 'leftover soup' Wherever it came from, it's delicious and well worth the time and effort " Stacy Cooper

• 1 cup olive oil
• 16 tablespoon butter
• 1 medium onion
• 2 carrots
• 1 rib celery
• 1 green pepper
• 1 leek
• 1/2 small fresh fennel bulb
• 2 (28 oz) cans good Italian crushed tomatoes
• 2 tablespoon tomato paste
• 4 cups water
• 4 bay leaves
• 1 teaspoon dried oregano
• 1 teaspoon thyme
• 1 teaspoon basil
• 2 pinches cayenne
• Salt & pepper

Seafood:

• 2 cloves garlic, chopped
• 1 1/2 pounds haddock, halibut or cod cut in large chunks
• 16 sea scallops
• 16 large shrimp, shells on
• 1/2 pound. bay scallops
• 1-2 cups flour
• Salt & pepper
• Pinch cayenne
• 12 ounces fresh crabmeat cleaned & picked over
• 2 cups pinot grigio
• 16 clams or mussels or 8 of each
• Handful chopped Italian flatleaf parsley

METHOD

Stock: Cut all vegetables to a similar shape and size. Heat 1/2 cup oil and 8 tablespoons butter in a large stockpot. Add onions, cook 2 minutes, or till barely translucent Add carrots, celery, peppers, leeks and fennel. Cook 5 minutes more, till just softening. Add crushed tomatoes and tomato paste, 4 cups water, bay leaves and spices. Bring to a boil and reduce heat to low. Simmer up to 2 hours.

Toward end of stock's simmering time, dredge fish, shrimp and scallops in seasoned flour. Heat 1/2 cup oil and 8 tablespoons butter in a heavy skillet with the garlic and fry seafood in small batches till lightly golden, 1-2 minutes. Drain on paper toweling & add to the pot (Note: For a thinner, lighter soup, you can skip the dredging & frying and simply add the seafood to the simmering broth at this point.)

Deglaze skillet with wine. (If you haven't fried the seafood, simply heat garlic in oil & butter, add wine and continue) Add mussels and/or clams, cover and cook 5 minutes or until shells open. Discard any that have not opened. Add seafood and wine broth to pot along with crabmeat. Adjust seasoning and simmer another 5 minutes to blend flavors. Ladle into shallow bowls, making sure each serving has a bit of each seafood. Sprinkle with parsley, and serve with a thick slice of grilled sourdough bread and fresh garlic butter.

Serves: 12 - 15

Contributor: Stacy Cooper

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