This is the base for cioppino, a famous iconic shellfish stew invented by San Francisco's Italian fishing community in the late 1800's.
It's not much trouble to make a double batch, and it keeps forever in the freezer. ~ 2 cups/serving, so ~4 cups for dinner for two. Real convenient for the next time you start Jonesin' for cioppino.
One other thing — save and freeze shells after any shellfish feast. Things like crab, shrimp, lobster or even crawfish. Use them to make a batch of shellfish stock stock. (see This bumps cioppino up from excellent all the way to magical.
It's not much trouble to make a double batch, and it keeps forever in the freezer. ~ 2 cups/serving, so ~4 cups for dinner for two. Real convenient for the next time you start Jonesin' for cioppino.
One other thing — save and freeze shells after any shellfish feast. Things like crab, shrimp, lobster or even crawfish. Use them to make a batch of shellfish stock stock. (see This bumps cioppino up from excellent all the way to magical.
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servings
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Ingredients
- .5 cup olive oil
- 2 small onions (yellow or white - not sweet) — halved and sliced thin.
- 6 cloves garlic — sliced thin or chopped
- 1/2 cup fennel — sliced thin (reserve any good looking fronds for garnish in the final presentation)
- 1/2 cup shallots — sliced thin
- 3 bay leaves
- 1/2 cup chopped parsley
- 1/4 cup chopped sweet basil
- 28 oz canned whole peeled tomatoes — crushed by hand. (see notes below for the best possible tomatoes).
- 28 oz canned tomato puree
- 3 cups shellfish stock — Or clam juice.
- 1/2 cup dry white wine
- 1 Tbsp Brown sugar
- 1 Tbsp celery salt
- 1 Tbsp Worcestershire sauce
- to taste black pepper
- to taste crushed red pepper
- .5 tsp cinnamon
- to taste salt — careful!
Ingredients
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Instructions
- Heat oil in a large saucepan over medium heat. Add onions and sauté until translucent.
- Add garlic, bay leaves, parsley and basil and cook, stirring, just to warm the garlic—do not let it brown.
- Stir in the crushed tomatoes, tomato puree, stock or clam juice, brown sugar, celery salt, Worcestershire sauce, black pepper, red peppers, and cinnamon.
- Bring to boil,
- reduce heat to low-medium and simmer uncovered for about 1 hour and 15 minutes, stirring occasionally, until thickened.
- Salt to taste.
Recipe Notes
R&D: ¼ cup tomato paste (drop puree, total 5 cups stock), 1 ½ cups dry white wine. Test some heat. Consider testing adding some pureed anchovy.
View online at
cioppino
KillerNoms.com/cioppinosauce
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