The word cioppino means “fish stew” in the Ligurian dialect. Like all classic fishermen stews, the recipe isn’t written in stone. Traditionally, the contents of the dish depend on the catch of the day. At Fisherman’s Wharf in San Francisco, you can count on crab being the main attraction; crab cioppino has been a favorite in the Bay Area for many years. The soup can cook all day if you so desire, but for best results the seafood should really be tossed in at the last minute. Serve it with crusty sourdough bread to sop up the juices.
Suggested Beverage: A full-bodied red wine; Zinfandel or Syrah would do nicely.
Recipe information
Yield
serves 4
Ingredients
Preparation
Step 1
Place a large sauté pan over medium-high heat and add the oil. Add the onion and sauté for about 5 minutes, until softened. Add the garlic and sauté for 2 minutes.
Step 2
Transfer the contents of the pan to the slow cooker and add the tomatoes, stock, Tabasco sauce, wine, basil, and bay leaf. Cover and cook on low for 4 to 6 hours (though it could be left on for 8 hours if necessary), until the stock is rich and hot, ready for the fish.
Step 3
About 30 minutes before serving, add the shrimp, crab, clams, and fish. Cover and cook on high for about 30 minutes, until the fish turns opaque. Season to taste with salt and pepper and serve garnished with a sprinkling of the parsley.
