Tuesday, May 3, 2016


    What is Cioppino you may be asking? Well it is an Italian American stew that originated in San Francisco by Italian immigrants. It is known throughout the country as a west coast dish. It may have its origins in some simple Italian soups and stews in Italy, however, this one is truly American as well. The stew usually contains some traditional ingredients as shrimp, crab, mussels, clams, etc. Now my version may be a bit different. (Not a fan of clams or mussels). I decided to create this dish based on what I had in the freezer that I needed to get rid of. I received the "traditional" recipe from a foodie friend of mine for Christmas straight from the mouths of San Fran inhabitants. I would call this version an "all in the pool" Cioppino.
  • 10 shrimp
  • 1 6 oz jar crab meat
  • 1 Pollock filet1
  • 1 tuna filet
  • 1 cod filet
  • 28 oz can crushed tomato
  • 6 oz can tomato paste
  • 1 1/2 cup clamato juice
  • 1/2 yellow bell pepper
  • 1/2 red bell pepper
  • 1/2 white onion
  • 1 stalk celery
  • 1 clove garlic
  • 1 tbs chili flakes
  • 1 clove garlic
  • 1/2 cup red wine
  • Olive Oil
  • Salt/pepper
1.  I a large skillet saute the bell peppers, onion, celery, garlic, and parsley in a bit of olive oil until translucent and tender.
2. Cut up the fish filets into bite size pieces.
3. Stir in the wine and let reduce.
4. Stir in the crushed tomatoes, paste, and clamato juice and mix until incorporated and simmer.
5. Sprinkle in the chili flakes and add in the fish. Cook on a simmer for about 5 minutes or until the fish is cooked.
6. Stir in the shrimp and cook another 5 minutes until they are cooked through. Mix in the crab meat. Salt and pepper to taste and serve.
     This was the first time I tried this dish. I had never had it before. It was delicious. So warming, full of flavor, and definitely a new favorite. Thanks again Joy Stewart.
Prep Time: 15 minutes
Cook Time: 20-25 minutes
Serves: 4+


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