Cioppino

This scrumptious seafood stew, originally created by Italian American fishermen in San Francisco in the 19th century utilizing the fresh catch of the day (e.g., crab, shrimp, clams, mussels, fish, squid, scallops), is cooked in a delicious broth of olive oil, onion, shallots, garlic, tomatoes and wine. I perused a bunch of recipes before coming up with this version, which I've tried to keep as simple and basic as possible. My main inspiration was Cook's Country's version of Monterey Bay Cioppino from Phil's Market & Eatery in Moss Landing, which utilizes fresh basil in their mix. Regardless of which Cioppino recipe you make, the key is to use the absolutest most freshest seafood you can get your crabby claws on. Don't even bother using anything frozen or a day or two before the suggested sale/expiration date, cuz the end result will, how shall I delicately put it...suck!

Marinara:
3 tbsp. olive oil
1 large onion, thinly sliced
1 large shallot, chopped
1 tsp. salt
3 garlic cloves, sliced

15-oz. can tomato sauce

15-oz. can crushed tomatoes

1/2 cup fresh basil, julienned

1 1/2 tbsp. light brown sugar

1/2 tsp. dried thyme (or 1 tsp. fresh)

1 tsp. Italian herb blend

2 tsp. Worcestershire sauce

1/4 tsp. ground cinnamon

Cioppino*:

1 lb. large shrimp, shelled and deveined

1 lb. firm white fish (e.g., halibut, sea bass, cod), cut into 2" pieces

1 lb. bay or sea scallops (if using sea scallops, slice each in half horizontally)

2 calamari steaks, thinly sliced into rings
1 lb. clams (Manilas or Littlenecks) or mussels, scrubbed clean before using
Salt & pepper

3 tbsp. olive oil

3 cloves garlic, thinly sliced

1/2 cup fresh basil, julienned

1/3 cup dry sherry

1/2 tsp. saffron (pinch) - not more, or flavor may be too strong

2 tsp. Worcestershire sauce

1/4 tsp. red pepper flakes, optional

Chopped fresh Italian/flat leaf parsley, for garnish

Lemon wedges

Crusty bread sliced, fresh or toasted with basil olive oil or butter and garlic

*Feel free to use any combo of fish or shellfish you like for this recipe, so long as they are fresh (e.g., crab legs, imitation crab, etc.)

MARINARA:
1. Heat 3 tbsp. olive oil in a large pot over medium heat. Add the chopped onion, shallots, garlic and 1 tsp. salt. Cook about 10 minutes or until the onions start to brown. 

2. Add the tomato sauce, crushed tomatoes, 1/2 cup julienned basil, brown sugar, 2 tsp. Worcestershire sauce, 1/4 tsp. cinnamon, 1/2 tsp. dried thyme, and 1 tsp. Italian herb blend. Bring to a boil, then reduce heat to a low simmer and cook until the sauce has thickened, about 10-12 minutes. Remove from heat, cover, and set aside.

CIOPPINO:
1. Place the shrimp into a large bowl and toss with 1/2 tsp. baking soda. Cover with cold water and add 2 cups of ice. Let marinate for 20 minutes, then rinse the shrimp well under tap water. Place onto a plate and pat dry. Season with salt and pepper.

2. Place the fish, scallops and sliced cuttlefish (rinsed) onto a platter and pat dry with paper towels. Season with salt and pepper.

3. Heat 1 tbsp. olive oil in a large saute pan over medium high heat. Cook the shrimp in a single layer, turning over once, until barely cooked through but lightly browned. Remove immediately to a platter.

4. In the same pan, add another 1 tsp. of olive oil. When hot, add the scallops in a single layer, cook briefly (30 seconds), until just starting to brown, then remove to a platter.

5. In the same pan, add another 1 tsp. olive oil and toss in the calamari slices. Cook over high heat about 3o seconds, then remove to a platter.

6. In the same pan, add 1 tbsp. olive oil and heat over high heat until oil is shimmering. Add the clams or mussels, 3 sliced garlic cloves, 1/2 cup julienned basil, 2 tsp. Worcestershire sauce, saffron, 1/3 cup dry sherry, and 1/2 tsp. salt. Cover and cook until the shellfish start to open, about 2 minutes. Add 2 bottles of clam juice and the reserved marinara sauce; stir to combine. 

7. Place the fish pieces into the broth and bring up to a boil. Reduce heat to medium, cover, and simmer until the fish is just cooked through, about 2 minutes.

8. Add the remaining reserved seafood to the pot and bring to a boil. Immediately remove the pot from the heat so as not to overcook the seafood. Stir in 1/4 tsp. of red pepper flakes, if desired, for a little bit of heat. 

Taste the broth and re-season if needed. Ladle into individual bowls and garnish with chopped parsley; serve with crusty bread and lemon wedges on the side.

Saute onions, shallots and garlic in 3 tbsp. olive oil and 1 tsp. salt until just starting to brown.

Add tomato sauce, crushed tomatoes, basil, Worcestershire sauce, brown sugar, dried thyme, Italian herb blend, and cinnamon.

Simmer the sauce over low heat for 10-12 minutes until slightly thickened.

Sliced calamari steaks and cubed halibut.

Shrimp & bay scallops.

Soak the shrimp in 1/2 tsp. baking soda and ice water for 20 minutes. Rinse the shrimp well under running water, then pat dry with paper towels. This step helps to keep the shrimp crisp-tender after cooking.

Season the rinsed and dried (patted dry with paper towels) with salt and pepper.

Saute the shrimp, scallops and sliced calamari in a single layer in separate batches over high heat with a little olive oil, until they just start to change color; immediately remove to a plate and set aside.

If using shellfish like clams or mussels, saute them in dry sherry, garlic, basil, Worcestershire sauce, and saffron until they open; add the clam juice. If not using shellfish, just saute all these ingredients briefly, then stir in clam juice. 

Reserved sautéed shrimp, scallops and cuttlefish.

Stir in the clam juice mixture and additional 1/2 cup fresh basil.

Add the fish pieces and cook on a high simmer until just cooked through, about 2 minutes.

Add the remaining reserved seafood, bring to a boil, then immediately remove the pan from the heat.

Ladle into serving bowls and garnish with chopped fresh parsley. Serve with lemon wedges and toasted French bread or baguette slices on the side.