Bay Area Italian Seafood Stew
This recipe is our version of a San Francisco Cioppino.
What is "Cioppino"?
Well the first this is how to say it? Say it after me chuh·pee·no. Say it fast and add a little flare!
Ok now that we know how to say it without sounding like a tourist, let's talk about what it is and how it came to existence.
This dish was invented in the 1800's by an Italian immigrant fisherman who lived in the North Beach section of San Francisco. When fishermen would come back to the dock after an unsuccessful day on the water, they would walk the docks and other fishermen would chip in a little something from the days catch. This was done with an understanding that they too would find themselves in the same position and would receive the same in return. It was just the way things were back then, their own little community that took care of their own.
So lets get started!
Ingredients:
- 3 tsp Spice Beast Garlic Infused EVOO
- 1/2 cup Red Bell Pepper, trimmed and diced
- 1 1/2 Tbsp Spice Beast Jacked Garlic & Onion
- 1 tsp Spice Beast Viva Pizzeria
- 1/2 tsp Spice Beast Gourmet Smoked Habanero Salt
- 1 Bay Leaf
- 1 1/2 cup Crushed tomatoes (unseasoned)
- 1/4 cup tomato paste
- 4 cups seafood stock (Low Sodium)
- 1 1/2 cup Dry White Wine
- 1 lb mussels, scrubbed
- 1 lb bay scallops
- 1 lb little neck clams, scrubbed
- 1 1/2 lbs pounds assorted firm-fleshed fish fillets such as halibut, salmon, monkfish, and swordfish, cut into 2-inch chunks
- 1 lb uncooked shrimp, cleaned and deveined
How to make:
In a large pot heat the oil over medium heat and add the bell peppers and smoked salt and saute until the peppers are soft. Add seasonings, tomatoes, tomato paste, seafood stock and white wine. Bring to a boil. Reduce heat to a low simmer and cook, covered for 10 minutes.
Add the clams and mussels to the cooking liquid. Cover and cook until you see them start to open. (Approx 5 min) Add the shrimp and fish. Simmer gently until the fish and shrimp are just cooked through, and the clams are completely open, stirring gently, about 5 minutes longer (discard any clams and mussels that do not open).
Ladle the soup into bowls and serve.
