Cioppino, a delectable bouillabaisse-type fish stew, is an Italian-American creation originating in San Francisco. Typically, it's includes a combination of Dungeness crab, shrimp, clams, white fish and scallops. Here in Seattle we like to swap out the white fish and instead use chunks of our delicious local salmon for a Pacific Northwest-style cioppino that's just as tasty as the Bay Area version. Serve up this amazing stew with lots of garlic bread!
Seattle-style Cioppino
Serves 8
4 pounds freshly cooked Dungeness crabs (approximately 2 lbs each)
24 clams, well scrubbed
3 cups dry white wine
1/4 cup olive oil
1 medium yellow onion, finely chopped
3 large cloves garlic, minced
2 pounds fresh tomatoes, peeled, seeded, and chopped (or 1 28-ounce can of tomatoes)
3 ounces tomato paste
1 teaspoon fresh ground black pepper
1 teaspoon fresh oregano, chopped
1 tablespoon basil, finely chopped
2 pounds fresh salmon, cut into large pieces
3/4 pound scallops
3/4 pound raw shrimp, peeled and deveined
Chopped fresh parsley
Remove the legs and claws from the crabs and break the body in half. Clean bodies off.
Place the clams in a pan, add 1 cup of wine, and steam, covered, over medium heat for 5 minutes or until clams open.
Remove clams and discard any that do not open.
Strain the stock through a cheesecloth and reserve.
In an 8-quart saucepan, heat the oil.
Add the onion and garlic and sauté over medium heat until soft, but not browned.
Add tomatoes, tomato paste, and remaining 2 cups of wine, pepper, herbs, and clam stock.
Partially cover and simmer for 20 minutes.
Add the fish, scallops, shrimp, crab, and crab butter.
Simmer for approximately 5 minutes or until all seafood is cooked; do not stir or the fish will break apart.
Add the clams and heat for a scant 1 minute.
Sprinkle with parsley and serve immediately from the pot.
