"Cioppino is a classic San Francisco seafood stew that dates back to the 1800s, when Italian and Portuguese fishermen would chop up the leftovers from their daily catch to create a hearty, tomato-based soup. Its name comes from the Italian word ciuppin, meaning to chop. While white wine is traditionally used to enrich the broth, this version calls for red wine, lending the stew deeper flavor and softer acidity."
"There is no set rule for the combination of fish and shellfish in a cioppino, except to choose as fresh as possible and provide a variety for texture and presentation. For instance, a classic San Francisco cioppino will often include Dungeness crab, which is abundant in the winter season, but it can easily be omitted. Choose a selection of shellfish to your taste, and be sure to include chunks of a firm-fleshed white fish, such as halibut, cod or sea bass, for substance."
Cioppino originated in 19th-century San Francisco when fishermen combined leftover catch into a tomato-based stew. The name derives from the Italian word ciuppin, meaning to chop. The broth is developed carefully and can be enriched with wine; using red wine yields deeper flavor and milder acidity. A mix of fresh fish and shellfish delivers texture and visual appeal; firm white fish like halibut, cod or sea bass add substance and Dungeness crab is a winter option. The stock can be made a day ahead and refrigerated; add and cook the fish at the end and serve immediately to maintain freshness.
Read at www.mercurynews.com
Unable to calculate read time
Collection
[
|
...
]