Cioppino

Cioppino

I adapted this recipe from Saveur's account of that served by San Francisco's Tadich Grill.

Sauce

Heat in a large pot over medium heat.

  • 1/2 cup extra-virgin olive oil
  • 6 tablespoons butter

Add and cook, stirring often until translucent.

  • 1 medium yellow onion, peeled and chopped

Add and cook, stirring often, for about 5 minutes.

  • 2 medium carrots, peeled, trimmed, and chopped
  • 2 rib celery, chopped
  • 1 leek, white part only, trimmed, cleaned, and chopped
  • 1 green bell pepper, cored, seeded, and chopped
  • 1/2 small fennel bulb, trimmed and chopped

Add and season to taste.

  • 3 cups water
  • 28 ounces canned crushed Italian tomatoes
  • 2 tablespoons tomato paste
  • 4 bay leaves
  • 1 teaspoons dried oregano
  • 1 teaspoons dried thyme
  • 1 teaspoons dried basil
  • 2 pinches cayenne
  • Salt and freshly ground black pepper

Bring to a boil, reduce heat to low, and simmer, stirring occasionally until the sauce darkens (about 2 hours).

Seafood

Heat in a large, heavy skillet over high heat until fragrant.

  • 1/3 cup extra-virgin olive oil
  • 4 tablespoons butter
  • 2 cloves garlic, peeled and finely chopped

Working in batches, dredge in flour, shaking off excess, and fry, turning frequently until golden.

  • 1-2 cups flour
  • 1 pound halibut fillet, cut into large pieces
  • 1 pound large shrimp, peeled and deveined
  • 8 sea scallops

Transfer seafood to pot with sauce and add crab meat. Cover, and simmer for 10-15 minutes.

  • 1 pound crab meat, preferably dungeness

Add to same skillet over high heat, scraping browned bits stuck to bottom of skillet.

  • 2 cups dry white wine

Add, cover, and cook until shells open.

  • 16 manila clams, scrubbed
  • 1/2 bunch parsley, chopped

Add clams and broth to pot; adjust seasonings.

Ladle soup into large bowls, garnish with parsley, and serve with a crusty baguette.