Cioppino

Cioppino – [chuh-pee-noh]
noun; derived from the Italian word ciuppin

1. An Italian-American stew of fish, shellfish, tomatoes, wine and seasonings; originated in San Francisco.
2. A go-to delicious and hearty fish stew; crowd-friendly, easy in preparation and guaranteed to please friends and family.

Spicy Cioppino with Shellfish
Serves 6

2 tablespoons extra-virgin olive oil
3 large garlic cloves, minced
1 large yellow onion, finely chopped
1 teaspoon dried red pepper flakes
1 red bell pepper, seeded, cut in 1/4″ dice
1 fennel bulb, fronds removed, cut in 1/4″ dice
2 teaspoons dried oregano
1 turkish bay leaf
1 1/2 cups full-bodied red wine, such as Syrah or Zinfandel/Primitivo
1 32 oz. can crushed tomatoes with juices
2 1/2 cups chicken stock
2 tablespoons tomato paste

18 littleneck clams
6 large or 12 medium sea scallops
1 lb. (500 g.) large shrimp, shelled, deveined, tails left intact
1/2 lb. (250 g.) cleaned calamari with tentacles, body cut in 1/4″ thick rings
1 (1 lb./500g.) Dungeness crab, cracked and broken in pieces or king crab leg, broken in 6 pieces

1/4 cup fresh Italian parsley leaves, chopped
Additional parsley sprigs for garnish

In a heavy stock pot, cook garlic, onion and red pepper flakes in olive oil over medium heat until onions soften and garlic is fragrant without browning, about 3 minutes.  Add red bell pepper, fennel, dried oregano and bay leaf.  Cook stirring, 1 minute. Add wine; bring to boil and reduce to a simmer, cooking 5 minutes.  Add tomatoes, chicken stock and tomato paste.  Simmer, covered, 45 minutes, stirring occasionally.  Season with salt and freshly ground black pepper.  (Stock can be prepared up to 6 hours in advance to this point.  Cool, cover and refrigerate.  Return to a simmer before continuing.) 

Add clams and crab to simmering stew.  Cook until clams open, about 5 minutes.  Remove and discard any unopened clams.  Add scallops, shrimp and calamari.  Simmer, covered, until scallops and shrimp are cooked through, about 5 minutes.  Discard bay leaf and stir in chopped parsely.

Serve in warm bowls with sourdough bread.

What to Drink?
Red Wine:  A fruity, full-bodied wine such as Zinfandel/Primitivo, Syrah, Sangiovese.  Avoid tannic red wine.