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The Stinking Rose Restaurant's Cioppino

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By The Stinking Rose Restaurant

Posted July 23rd, 2007

This article is reprinted with permission from The Stinking Rose Restaurant Cookbook, by Andrea Froncillo, (2006, Ten Speed Press)

The Stinking Rose Restaurant Cookbook

Servings:	6
Author Notes:	Cioppino is an update version of a classic Italian fish stew, chock-full of assorted fish and fragrant with fennel, garlic and wine. Many years ago, when San Francisco fishermen added Dungeness crab, they called it cioppino, and the name stuck. Whatever you call it, it's absolutely wonderful. Consider the fish listed below as a recommendation, use whatever is local and in season. You can serve this stew a couple of different ways: alone; ladled over rice, pasta, or polenta; or alongside freshly sliced, toasted bread or taralli, the crunchy, ring-shaped Italian biscuits.
Ingredients:	4 tablespoons olive oil 1/4 cup chopped fennel 3 tablespoons chopped yellow onion 3 tablespoons minced shallots 3 cloves garlic, minced 1/4 cup dry white wine 1 can (28 ounces) crushed tomatoes 2 tablespoons minced flat leaf (Italian) parsley 1 teaspoon crushed red pepper 1 cup bottled clam juice 1 cup water salt and freshly ground black pepper 1/2 cup unsalted butter 8 ounces Prince Edward Island mussels 8 ounces Manila or littleneck clams 8 ounces whitefish fillet (such as halibut, cod, or tilapia) cut into chunks 4 ounces cleaned calamari, cut into 1-inch wide rings 4 ounces large shrimp (21 to 30 per pound), peeled and deveined, tails on 2 tablespoons minced fresh basil fennel fronds for garnish
Instructions:	1. In a large, heavy saucepan, heat 2 tablespoons of the olive oil over medium-low heat. Add the chopped fennel, onion, shallots, and garlic and sauté for 4 to 5 minutes, until golden brown. Stir in the wine, then the tomatoes, parsley, red pepper flakes, clam juice, and water. Season with salt and pepper. Bring to a boil over high heat, then decrease the heat to low and simmer for 30 minutes. Add the butter and stir to melt, then remove from heat. 2. In a large cast iron skillet, heat the remaining 2 tablespoons of olive oil over medium heat and toss on the mussels and clams. Cook for 4 minutes. As the mussels and clams begin to open, add the fish, calamari, and shrimp, and sprinkle with salt and pepper. Sauté for 2 to 3 minutes, until the shrimp turn pink. Discard any mussels or clams that don't open. Add 1 cup of the tomato mixture and simmer for 5 minutes. Transfer the contents of the skillet to the saucepan with the remaining tomato mixture and simmer for 2 to 3 minutes. 3. Ladle into soup bowls. Sprinkle with the basil, garnish with the fennel fronds, and serve immediately.