Cioppino

Did you know?

The Italian American dish cioppino was made in 1898 by Italian immigrants in San Francisco, who lived in the North Beach neighborhood of that city. They were from the port cities of Genoa and Naples. When an Italian fisherman came back empty-handed, he would walk around with a pot, so the other fishermen could chip in whatever they could. Whatever ended up in the pot became that man's cioppino. The fishermen that chipped in expected the same treatment if they came back empty-handed in the future. It later became a staple and Italian restaurants in San Francisco and Monterey ended up serving the dish in their restaurants. It is a combination of cod, crab, clams, shrimp, mussels and fish, all coming from the ocean. The seafood is then combined with fresh tomatoes in a wine sauce. The dish can be served with toasted bread, either sourdough or French bread. 🇮🇹

It was probably initially conceived by Genoese fishermen who immigrated to the United States and the word that gave its name to the recipe is supposed to derive from ''ciuppin'', which in Ligurian dialect can mean soup or the gesture of cutting food leftovers into small pieces.

for 6 people

Ingredients

Shrimp 200 g

Mussels 200 g

Clams 200 g

Cod 400 g

Tomato pulp 400 g

Shallot 2

Onions1

White wine

2 glasses Olive Oil

Salt

Pepper

Garlic

Cayenne pepper 

Prepare the cioppino when you find a nice mix of fresh fish and shellfish.

Preparation

Start with a sauté prepared with thinly chopped shallot and onion and olive oil.

Add the tomato sauce and aromas of your choice (bay leaf, basil, herbs...). Cook for 10 minutes.

Add the cod, cleaned and cut into pieces, and the prawns. Cook for about 20 minutes, adding the white wine when the sauce thickens season with salt and pepper.

Clean the shellfish very well and let them open in a pot with the lid, adding only a little oil and a clove of garlic. Discard the shells that do not open.

Then add them to the pan with the tomato and cook another 10 minutes, then serve hot.