Fatboy's Recipe's | The Special

fatboy's recipes: the special

Cioppino

I know. I know. Cioppino in Dallas, Texas?! Okay, so there are some compromises in that you need quality ingredents from your local grocer (the ocean is 500 miles away).

It was developed in the late 1800s by Italian fishermen who settled in the North Beach section of San Francisco. Originally it was made on the boats while out at sea and later became a staple as Italian restaurants proliferated in San Francisco. The name comes from ciuppin, a word in the Ligurian dialect of the port city of Genoa, meaning "to chop" or "chopped" which described the process of making the stew by chopping up various leftovers of the days catch.

Modern Cioppino originated in San Francisco during the latter half of the 19th century, when Italian fishermen returning to the docks would share the day's catch. While some claim the word "cioppino" comes from the Italian for "chopped fine," a more colorful--though most likely apocryphal--story is that the fishermen would call out to each other as they filled their boiling pots, "Chip in! Chip in!" their Italian accents adding the "o" at the end.

Generally the seafood is cooked in broth and served in the shell, including the crab (if any) that is often served halved or quartered. It therefore requires special utensils, typically a crab fork and cracker. Depending on the restaurant, it may be accompanied by a bib to prevent food stains on clothing, which is also sometimes encouraged by restaurants for patrons to use as a sign to attract attention to the restaurant's food, second possibly damp napkin, or a second bowl for the shells. As a variation, the "lazy man's" cioppino is served with seafood shelled and crab legs cracked.

The shellfish and fish soup recipe derives its unique taste from an Italian red sauce base. This Cioppino recipe will make the house smell heavenly while it simmers, and the chowder, overflowing with shellfish still in their shells, looks beautiful on the dinner table, too.

Cioppino
Cioppino	Cioppino is traditionally a catch of the day recipe, meaning it’s at its best when made with whatever fish and seafood is in season. For the best seafood soup, buy fish and shellfish the day that the chowder will be made. A seafood store that specializes in providing fresh delicacies from the sea is the best bet to make sure the Cioppino tastes impeccable. Make this catch of the day recipe quick and easy by preparing ingredients before starting to cook. Follow the basics for the soup stock to the letter, but deviate wildly on what seafood and shellfish to include in this fish soup recipe for the best results every time it’s served.
Ingredients	1 2-lb. crab, cleaned 2 pounds rockfish (or any firm white fish) 2 dozen large shrimp 12 clams 12 mussels 6 fresh tomatoes (or the equivalent from cans) 2 onions, sliced 4 cloves crushed garlic 1/4 cup butter 1/4 cup olive oil 1/4 cup chopped celery 1/4 cup parsley 2 teaspoons dried basil 1 teaspoon dried oregano 2 bay leaves 1 8-oz. can tomato paste 1/4 cup vermouth 2 cups white wine 1 cup red wine (or one cup tomato sauce) 1/4 cup lemon juice
Cooking Instructions	In a large pot, melt the butter and saute the onion. Add the olive oil, bay leaves, garlic, tomatoes, celery, herbs, tomato paste, wine, vermouth, and lemon juice. Simmer for at least an hour. When sauce is done, thin to desired consistency with tomato sauce or red wine. There should be enough sauce to cover the fish, of course. Add the crab, mussels, and clams, and simmer another ten minutes or so (at least until clams open). Add the shrimp and white fish, and cook another ten minutes.
Comments	Serves about four. Toast it with a glass of bubbly, and then serve with fresh San Francisco sourdough bread, Caesar salad, and a good Pinot Noir or Zinfandel.

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