Fisherman's Wharf Cioppinio

Fisherman's Wharf Cioppinio Recipe - A Delicious Seafood Dish from USA

Region / culture: USA | Preparation time: 20 minutes | Cooking time: 15 minutes | Servings: 4

Introduction

Fisherman's Wharf Cioppino is a delicious and hearty seafood stew that originated in the Italian-American fishing community of San Francisco. This dish is a perfect combination of fresh seafood, tomatoes, and aromatic herbs, creating a flavorful and comforting meal.

History

Cioppino is said to have been created by Italian immigrants who settled in the North Beach neighborhood of San Francisco in the late 1800s. The dish was inspired by the traditional Italian seafood stew, but with a unique twist using local seafood such as Dungeness crab, mussels, and shrimp. Over the years, Fisherman's Wharf Cioppino has become a signature dish of the city and a favorite among seafood lovers.

Ingredients

12 mussels
2 large cloves garlic
1 medium onion, 5 – 6 oz (170 g)
1 large stalk celery
2 tbsp olive oil
1 cup dry white wine
3 medium tomatoes, peeled and seeded
1 can (16 oz (454 g)) tomato sauce
1 bottle (8 oz (227 g)) clam juice
0.5 tsp dried thyme
0.5 tsp dried marjoram
0.5 tsp sugar
0.25 tsp crushed red pepper flakes
4 oz (113 g) bay scallops
12 large shrimps, peeled
1 small red pepper, diced fine
8 oz (227 g) firm fleshed fish, like red snapper, cut in 1.25 inch chunks
0.5 cup minced fresh herbs, such as parsley, cilantro, or basil
salt and pepper to taste
1 cup water

How to prepare

Remove the beards from the mussels.
Place the mussels in a bowl of cold salted water to soak while you continue with the soup.
Discard any mussels that open during soaking.
Finely chop the garlic and onion.
Dice the celery.
Heat the oil in the pressure cooker.
Add the garlic, onion, and celery, and cook until they start to soften, about 3 to 4 minutes.
Pour in the wine and let it boil over high heat for a minute.
Add water.
Dice the tomatoes and add them to the pressure cooker along with the tomato sauce, clam juice, thyme, marjoram, sugar, and red pepper flakes.
Seal the pressure cooker and bring it up to full pressure.
Reduce the heat to stabilize the pressure and cook for 5 minutes.
Release the pressure.
Drain the mussels thoroughly and add them to the pressure cooker along with the fish, scallops, shrimp, and red pepper.
Seal the pressure cooker and bring it up to pressure for 1 minute.
Release the pressure.
The mussels should be open and the fish should be opaque.
Stir in the minced herbs and season with salt and pepper to taste.

Variations

Add other seafood such as crab legs, squid, or clams for a different flavor profile.
Use different herbs and spices like saffron, fennel seeds, or parsley to customize the stew to your taste.

Cooking Tips & Tricks

Make sure to use fresh seafood for the best flavor. Look for mussels that are tightly closed and shrimp that are firm and translucent.

- To enhance the flavor of the stew, you can add a splash of white wine and fresh herbs like basil and thyme.

- Be careful not to overcook the seafood, as it can become tough and rubbery. Cook just until the mussels have opened and the fish is opaque.

Serving Suggestions

Serve Fisherman's Wharf Cioppino with crusty bread or over cooked pasta for a complete meal. Garnish with fresh basil and a squeeze of lemon for added flavor.

Cooking Techniques

Use a pressure cooker to quickly cook the seafood and infuse the flavors together.

- Make sure to properly clean and prepare the seafood before adding it to the stew.

Ingredient Substitutions

You can substitute the firm fleshed red snapper with any other firm white fish such as halibut or cod.

- If you don't have clam juice, you can use fish stock or vegetable broth as a substitute.

Make Ahead Tips

You can prepare the base of the stew ahead of time and add the seafood just before serving to ensure it is fresh and perfectly cooked.

Presentation Ideas

Serve Fisherman's Wharf Cioppino in individual bowls garnished with fresh herbs and a drizzle of olive oil for a beautiful presentation.

Pairing Recommendations

Pair this seafood stew with a crisp white wine such as Sauvignon Blanc or Chardonnay to complement the flavors of the dish.

Storage and Reheating Instructions

Store any leftover stew in an airtight container in the refrigerator for up to 2 days. Reheat gently on the stovetop until warmed through.

Nutrition Information

Calories per serving

250 per serving

Carbohydrates

- Total Carbohydrates: 18g

- Dietary Fiber: 3g

- Sugars: 8g

Fats

- Total Fat: 10g

- Saturated Fat: 2g

- Trans Fat: 0g

Proteins

- Protein: 25g

Vitamins and minerals

Vitamin A: 20% DV

- Vitamin C: 45% DV

- Calcium: 10% DV

- Iron: 15% DV

Alergens

Shellfish (mussels, shrimp)

Summary

Fisherman's Wharf Cioppino is a nutritious dish rich in protein, vitamins, and minerals. It is low in fat and carbohydrates, making it a healthy option for seafood lovers.

Summary

Fisherman's Wharf Cioppino is a classic seafood stew that is perfect for a cozy dinner at home. With a rich tomato base and a variety of fresh seafood, this dish is sure to impress your family and friends. Enjoy the flavors of the sea with this delicious and comforting recipe.

How did I get this recipe?

I can't forget the moment I stumbled upon this recipe for Fisherman's Wharf Cioppino. It was a brisk autumn day, with the salty scent of the ocean lingering in the air. I had taken a trip to San Francisco to visit a dear friend, and we decided to spend the day wandering around the bustling Fisherman's Wharf.

As we strolled along the waterfront, we came across a small, unassuming seafood shack that seemed to be calling out to us. Intrigued, we decided to pop in and see what all the fuss was about. The smell of fresh seafood hit me as soon as we walked through the door, and I knew we were in for a treat.

We ordered a bowl of their famous Fisherman's Wharf Cioppino, a hearty seafood stew that was said to be a local favorite. As soon as I took my first bite, I knew I had to learn how to make this dish myself. The combination of tender seafood, rich tomato broth, and aromatic herbs and spices was unlike anything I had ever tasted before.

I struck up a conversation with the chef, an older Italian man with a twinkle in his eye and a passion for cooking that was infectious. He told me that the recipe for the Cioppino had been passed down through generations in his family, and he was happy to share it with me.

I spent the next few hours watching him work his magic in the kitchen, taking notes and asking questions as he chopped, stirred, and simmered. He explained the importance of using fresh, high-quality seafood, and how each ingredient played a crucial role in creating the perfect balance of flavors.

As he ladled the steaming stew into bowls and topped it with a sprinkle of fresh parsley, he handed me a copy of the recipe written in his elegant script. I thanked him profusely and promised to do my best to recreate his masterpiece at home.

When I returned from my trip, I wasted no time in gathering the ingredients and setting to work in my own kitchen. The scent of garlic, onions, and herbs filled the air as I sautéed the base for the broth, adding in tomatoes, wine, and fish stock to create a rich and savory sauce.

I added in a medley of seafood - shrimp, clams, mussels, and chunks of white fish - letting them simmer gently until they were cooked to perfection. The aroma that wafted from the pot was intoxicating, and I knew I had succeeded in capturing the essence of the Fisherman's Wharf Cioppino.

When I served the stew to my family that evening, their eyes lit up with delight as they took their first spoonful. The flavors were bold and complex, with a hint of spice that warmed the soul. They declared it a triumph, and I beamed with pride at having mastered a recipe that had once seemed so daunting.

Since that day, Fisherman's Wharf Cioppino has become a staple in our household, a dish that we turn to time and time again for special occasions and cozy nights in. I am grateful to that kind chef in San Francisco for sharing his recipe with me, and for igniting a passion for cooking that continues to burn brightly to this day.