CIOPPINO
Fisherman's Wharf Stew
About the Recipe
Cioppino originated on the boats off San Francisco's Fisherman's Wharf, arriving with the Genoese fishermen immigrating to America between the Gold Rush and the 1930's. Traditionally a catch-of-the-day affair-- one in a large family of robust and flavorful seafood stews that flourish in ports around the world--it is now defined by freshness and a diversity of local fish and shellfish combined with garlic, tomatoes and wine.
Granted I'm a seafood lover and thus a bit biased, but this is definitely one of my favorite dishes on the planet. Crab forks and lobster crackers come in handy as do bibs and plenty of napkins. Be sure to make the garlic mayonnaise as it dramatically enhances the stew. And don't forget the toast--sour dough if you can get it--to sop up the juices.
Cioppino
Ingredients
THE RECIPE CAN BE PREPARED UP TO 48 HOURS AHEAD TO THIS POINT AND REFRIGERATED AFTER COOLING COMPLETELY. ACTUALLY IS EVEN BETTER MADE AHEAD.
For the Cioppino:
Serves 8-10
16 large ripe tomatoes, cut into 1/2 inch slices crosswise
1/4 cup plus 2-3 tablespoons extra virgin olive oil
Salt and freshly ground black pepper to taste
1 cup peeled and finely diced onion
3/4 cup thinly sliced celery
3/4 cup diced fresh fennel
3/4 cup carrots, peeled and cut into small dice
4 cloves garlic, peeled and minced
1/4 cup Pernod or other anise-flavored liqueur
8 cups rich fish stock
Finely grated zest of one orange
1 teaspoon saffron threads
1 teaspoon sea salt
40 cherrystone clams, rinsed
40 mussels, debearded and well scrubbed if necessary
40 medium shrimp
2 pounds monkfish, cut into one-inch squares
2 pounds cleaned squid, cut into 1/4 inch rings
1/4 cup minced fresh flat-leaf parsley
1/4 cup julienned fresh basil
Fennel leaves if available
Garlic mayonnaise, recipe below
Lots of thick-cut crusty sour dough, peasant or French bread, toasted
For the Garlic Mayonaise:
Makes approximately 1 1/2 cups
1 room temperature egg
1 large clove peeled garlic or more to taste
2 teaspoons Dijon mustard
1 1/2 tablespoons freshly squeezed lemon juice
1/2 teaspoon salt plus more to taste
1/4 teaspoon freshly ground black pepper plus more to taste
a few drops of Tabasco sauce or more to taste
1/2 cup tasteless vegetable oil
3/4 cup extra virgin olive oil
More salt, pepper, garlic and lemon juice, to taste
Method
For the Cioppino:
Preheat the oven to 425F. Lay the tomato slices on a greased baking sheet and drizzle with the 2 tablespoons olive oil. Season with salt and pepper. Roast until caramelized, 30-40 minutes. Cool and cut into medium dice. Set aside in a small bowl.
Over medium heat and in a large casserole or stock pot, heat the 1/4 cup olive oil with the onions, celery, fennel and carrots. Cook, stirring frequently for 10 minutes If the mixture becomes too dry or brown, add a bit of fish stock or water.
Add the garlic and cook until the vegetables are soft and beginning to color, approximately 10 to 15 minutes more.
Warm the Pernod in a small saucepan. Turn off both burners and flame the vegetables with the Pernod, stirring until the flames have completely subsided
Return the pot to medium heat and add the fish stock, zest, saffron, 1 teaspoon salt, pepper and chopped tomatoes. Bring to a simmer, stir, reduce heat and cook 5 minutes.
When ready to serve, heat the broth over medium heat to a simmer, but do not boil.
Add the mussels and clams and cover. Cook 2 minutes, then add the shrimp and monkfish. Cover and cook 2 more minutes. Add the squid and cook for a minute or so. Do not overcook but make sure the clams and mussels are open and everything else is done.
Add parsley, basil, and fennel leaves if using. Season with salt, pepper and Tabasco sauce.
Serve divided into hot bowls, being sure to give everyone some of everything
Pass the Garlic Mayo and lots of toasted crusty French bread or place a piece of toast spread with mayo in the bottom of each bowl.
For the Garlic Mayonaise:
Put the first 7 ingredients (ROOM TEMPERATURE) in the bowl of a food processor or blender and process a few seconds to blend
Mix the two oils together
With the machine running, add the oil mixture, first drop by drop and then in a very slow stream, to the ingredients already in the food processor.
When the mayonnaise is thick and all the oil has been added, taste and adjust seasonings.