This fresh seafood stew originated in San Francisco in the late 1800s by Italian fishermen who settled in the North Beach area. This tasty treat is perfect for cold rainy days and excellent as leftovers the next day.
Originally thrown together on the boats while fishermen were out to sea, this Italian stew later became a staple as Italian restaurants became a hit on the mainland. Cioppino came from ciuppin meaning “to chop” or “chopped”.
6 finely chopped garlic cloves
1 chopped medium yellow onion
1/2 finely chopped bell pepper
1/2 finely chopped celery stalk
1 finely chopped hot chili pepper. Try a Serrano pepper!
1/4 cup olive oil
2 Tablespoons tomato paste
1 cup dry rose wine
5 large tomatoes grated or 1 28oz. can crushed tomatoes
2 cups seafood stock (chicken stock will do)
1 Tablespoon crumbled, dried oregano
1 pound medium shrimp
1 pound firm fish (halibut, sturgeon, swordfish, monkfish, tuna or tilefish) cut into large chunks
2 Tablespoons finely chopped parsley, for garnish
2 Tablespoons finely chopped basil, for garnish
Salt and freshly ground black pepper