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cioppino

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TasunkaWitko View Drop Down
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aka The Gipper

Joined: 10 June 2003
Location: Chinook Montana
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    Posted: 15 February 2010 at 07:55
from time-life: foods of the world: the great west, 1971
 
cioppino, a highly seasoned seafood stew, is at it's best when made with a mixture of both finned- and shellfish. the version...here includes crabs, mussels, clams and cod steaks. white wine adds flavor to the broth, but cioppino is normally served wtih a red wine. san francisco sourdough bread is the classic accompaniment - good in itself and convenient for sopping up the last delicious drops of broth.
 
though the name cioppino sounds italian, and the savory vlend of tomatoes, garlic, wine and herbs that give this fish stew its zest is reminiscent of mediterranean seafare, the word was actuallt coined in california - presumably by italian fishermen who settled in the state. the stew itself bears a family resemblance to both the cacciucco alla livornese of italy and the bouillabaisse of france. like its european cousins, cioppino is made with whatever fish or seafood is available.shrimpand even lobsters may be added; the mussles may be left out. any firm white-fleshed fish, such as halibut or sea bass, may take the place of the cod. live blue crabs may be substituted for the dungeness variety, but blue crabs are small and should be cooked whole rather than cut up as are the large pacific crabs.
 
 
to serve 8
 
fish stock
  • 2 lbs fish trimmings; the heads, tails and bones of any firm white-fleshed fish
  • 6 cups water
  • 1 large onion, peeled and coarsely chopped
  • 1 medium-sized bay leaf, crumbled
  • 6 whole black peppercorns
  • 1 tsp salt

fish stew

  • 1/4 cup olive oil or vegetable oil
  • 1 cup coarsely-chopped onions
  • 1 tbsp finely-chopped garlic
  • 3 medium-sized firm ripe tomatoes, washed, coarsely chopped and pureed in a food mill, or substitute 1 cup canned pureed tomatoes
  • 1 cup dry, white wine
  • 2 tbsp finely chopped fresh parsley
  • two 1 1/2-poundprecooked dungeness crabs, thoroughly defrosted if frozen
  • 3 dozen large  mussels in their shells
  • 2 dozen small hard-shell clams in their shells
  • 2 pounds fresh cod steaks, cut into 8 equal portions
  • 1/2 tsp salt

to prepare the fish stock, combine the fish trimmings and water in a 4- to 5-quart enameled or stainless steel pot and bring to a boil over high heat, skimming off the foam and scum that rise to the surface. add the coarsely chopped onion and the bay leaf, peppercorns and 1 tsp of salt, reduce the heat to low, and simmer partially covered for 20 minutes.

strain the contents of the pot through a fine sieve into a bowl, pressing down hard on the fish trimmings with the back of a spoon to extract all their juices. measure and reserve 4 cups of the fish stock.
 
wash the pot, add the oil and heat it over moderate heat until a light haze forms above it. add the cup of coarsely chopped onions and the garlic, and, stirring frequently, cook for about 5 minutes, until the onions are soft and translucent but not brown. stir in the reserved stock, the tomato puree, wine and parsley, and bring to a boil over high heat. reduce the heat and simmer partially covered for 15 minutes.
 
meanwhile, prepare the crabs. holding a crab tightly in one hand, lift off the top shell and discard it. pull out the spongy gray lungs, or "dead man's fingers," from each side and scrape out the intestines in the center. place the crab on its back and, with the point of a small sharp knife, pry off the pointed flap or apron. cut away the head just behind the eyes. with a cleaver or heavy knife, cut the crab into quarters. shell, clean and quarter the second crab in the same manner and set both sides on a plate.
 
under cold running water, scrub the mussles and clams thoroughly with a stiff brush or soapless steel-mesh scouring pad, and remove the black ropelike tufts from the mussles. season the cod on both sides with 1/2 tsp of salt. set the mussles and clams and the cod aside on wax paper or plates.
 
to assemple the cioppino, arrange the pieces of crab in the bottom of a 6- to 8-quart enameled casserole. lay the mussles and clams on top and pour in the tomato mixture. bring to a boil over high heat, reduce the heat to low, cover tightly and cook for 10 minutes. add the pieces of cod, cover the casserole again and continue to cook for 8 to 10 minutes longer. the cioppino is done when the mussel and clam shells have opened and the cod flakes easily when prodded gently with a fork. discard any mussles or clams that remain closed.
 
serve at once, directly from the casserole, or spoon the cod and shellfish into a large heated tureen and pour the broth over them.
TasunkaWitko - Chinook, Montana

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Post Options Post Options   Thanks (0) Thanks(0)   Quote rivet Quote  Post ReplyReply Direct Link To This Post Posted: 15 February 2010 at 23:50
This is truly a wonderful dish that should be made with whatever local seafood is available. Unfortunately here in the midwest we don't have that kind of variety but I'm sure we could make a suitable cioppino with what we have. Thanks for posting, Ron!
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