Cioppino is San Francisco’s famous creation and the ideal one-pot-wonder. It’s also a great way to use leftover bits of raw fish, so feel free to substitute halibut and scallops for cod and calamari.
Yield: 4 servings
Cioppino is San Francisco’s famous creation and the ideal one-pot-wonder. It’s also a great way to use leftover bits of raw fish, so feel free to substitute halibut and scallops for cod and calamari.
Yield: 4 servings
In a large stockpot on medium heat, add oil. Add onions and season with salt and pepper. Cook until soft and translucent, about 6 minutes. Add chili flakes and garlic and cook 1 minute. Add fish stock, white wine, and tomatoes and cook 15 minutes. Add halibut and shrimp and cook for 4 minutes. Add scallops, clams, and mussels and cook until shells have opened, about 5 minutes. (Discard those that do not open.) Add lemon juice and parsley and serve with croutons.
Preheat oven to 375˚F. In a small sauté pan, melt butter. In a small bowl, add butter, tarragon, and bread. Mix well. On a baking sheet lined with parchment paper, spread bread into an even layer and bake until crispy and golden brown, about 15 minutes.
