Celebrate Valentine's Day with Cioppino!

The first time I tried Cioppino, I was in my mid 20’s checking out the San Francisco scene.  Although I can’t remember the name of the restaurant -- think it was called Salt -- I recall the server seemed surprised that I was having dinner alone.  This restaurant was filled with well-dressed men, which didn't surprise me because I knew what District I was checking out.  I suppose the server was actually surprised to see a single young female who had the “cojones” to have dinner alone in a room filled with gay men.  I was craving seafood so I decided to try the Cioppino. 

Cioppino is the ultimate special occasion meal.  My brilliant husband, who by the way is a fabulous cook, makes me this stew every year for my birthday and on Valentine’s Day.  Here’s his take on this delicious bowl of heaven:

Cioppino (Serves 4)

The Base

3 tbs clarified butter (clarified butter withstands higher heat)

3 cloves garlic, minced

1 cup onion, chopped

2 ribs celery, chopped

1/2 bunch fresh Oregano, chopped

1/2 bunch fresh Basil, chopped

1/2 bunch fresh Thyme leaves

1/4 tsp red pepper flakes

1 Bay leaf

16 oz can pureed tomatoes (San Marzano tomatoes are a great choice)

1 qt Clamato juice

1 8oz bottle Claim juice

The Fish

1 pound halibut, pollack or cod cut into 2” pieces

1 pound mussels

1 pound raw shrimp, devein and reserve the shells

½ pound squid cut into ½” rings, tentacles left whole

4 king crab legs

In a skillet, heat 1 tbs of clarified butter and sauté only the shells of the shrimp for about 8 minutes to extract juices.  (Only the liquid from the pan will be used.  After cooking, you'll discard the shrimp shells.)

While the shells are sautéing, in a medium sized stock pot, heat 2 tbs. clarified butter, add onions and sauté them until transparent, about 10 minutes. Add celery and cook until tender.  Then add minced garlic, chopped herbs and pepper flakes, and sauté for another minute or two. (Be careful not to burn the garlic.)  Add tomatoes, shrimp/butter liquid, and the bay leaf.  Cover, bringing to a simmer, then add the Clamato juice.  Cover and bring base to a rapid simmer, then reduce heat to medium-low and simmer, covered, for about 30 minutes.  Add claim juice and continue cooking for 5 minutes.

15 minutes into simmering the base, start prepping the fish.  After base has finished cooking, add only the mussels and cook, covered, until the mussels begin to open, about 5 minutes.  Add the white fish, squid, and crab legs, and gently simmer until seafood is cooked through, about 8 minutes.  Discard any mussels that do not open.  Then add the shrimp until they are just cooked through, stirring gently, about 5 minutes longer.  Season stew with salt, pepper and if you want more red pepper flakes.

Serve with toasted sourdough and a big glass of red wine.  For an even heartier meal, serve on top of linguine pasta.