Cioppino with Lobster Stock

Chioppino – Fish Stew

This hearty fish stew originated in San Francisco and was the by-product of the catch of the day, where fishermen would “chip in” some of their day’s harvest to a collective soup pot. With one taste, you’re transported to a chilly dock where you’re gathered around a hot soup kettle with your fellow fishermen.  

Cioppino is very reminiscent of bouillabaisse but, I’d like to think, a little less fussy.  It’s a “working man’s” fish stew…simple, flavorful, filled with soul (or even sole…heh).

I’ve been on a seafood kick lately…shopping and buying many different varieties of wild caught fishes.  We really hadn’t been eating enough fish…so, I set out to change that.

This dish is so adaptable to whatever types of fish you can get…there are no set rules, a very appealing aspect of it for me.  The only thing I will tell you that you must have is a robust bread to sop up the broth.  Gotta have that, yessiree.  I used some homemade sour dough for just that purpose.

Once again, I’ve used the lobster stock from the recipe I prepared earlier; any fish stock will work nicely.

Channel your inner Otis Redding Sitting on the Dock of the Bay:

P~

Cioppino with Lobster Stock

 

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Cioppino...a hearty fisherman's stew, originating in San Francisco is filled with a variety of fishes in a tomato/wine/stock base.

Author: The Saucy Southerner

Ingredients

• 1 pound shrimp, peeled with tail end remaining
• 1 pound firm white fish (I used pollock) cut into bite sized cubes
• 2 pounds crab claws (I used three stone crab)
• 1 tablespoon olive oil
• 1 large onion, chopped
• 1 red bell pepper, chopped
• 3 cloves garlic, minced
• 1 teaspoon crushed red pepper flakes
• 1 bay leaf
• 1 28 ounce can crushed tomatoes
• 2 cups red wine
• 7 cups fish or shellfish stock (I used lobster stock)
• Salt and pepper to taste

Instructions

1. In a stockpot, sauté onions and red bell pepper on medium heat in olive oil until soft. Add the garlic, crushed red pepper flakes and bay leaf, sauté 1 minute more.
2. Add tomatoes, red wine, stock and salt and pepper to taste.
3. Bring to a simmer and cook, uncovered, for 20 minutes.
4. Taste and correct seasoning.
5. Add all of the fish and cook, covered, until the fish is just cooked through, about 3 to 5 minutes.
6. Do not overcook.
7. Serve in warmed bowls with a crusty, firm bread.

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Sautéing the onions, bell pepper, garlic, crushed red pepper, bay leaf…

After the addition of wine, tomatoes and stock…

The seafood I used…this time…