Fisherman’s Stew

A Tadich Grill Recipe

Cioppino means “Chip in” to the pot

Anyone who has tasted Cioppino from the Tradich Grill would yearn to have it again and again. Cioppino is basically a tomato based fish stew which was invented by the Italian immigrants of San Francisco. Here is the recipe of Cioppino which has been adapted by Tradich Grill.

Ingredients

• Olive Oil – ½ cup
• Chopped onion – 1 small size
• Finely chopped carrot – 1 medium size
• Chopped green bell pepper – ½ medium size
• Chopped white part of leak – 1small size
• Chopped rib celery – 1 small size
• Chopped fresh fennel – 1 tbsp
• Crushed tomato along with puree -1 can
• Tomato paste – 1tbsp
• Water -2 cups
• Salt -1tsp
• Ground pepper – ¼ tsp
• Fresh minced basil – 1tsp
• Fresh minced oregano – ½ tsp
• Fresh minced thyme – ¼ tsp
• Bay Leaves -4
• Cayenne pepper – 1 dash
• Finely chopped garlic – 1tsp
• White Fish – 1lb cut into small strips
• Shrimp deveined and shelled – 8 large
• Scallops – 8 large
• Sauvignon Blanc Wine – 3/4 cup
• Clams in shell and scrubbed – 8 small
• Cooked crab meat – 6 oz.
• Cooked shrimp meat – 4 oz.
• Chopped Italian parsley

Directions

1. Take a large heavy pan and add ¼ cup of olive oil in it and put the flame in a medium heat. Add onion to it and sauté for a minute. Add green pepper, carrot, fennel, celery and leak and sauté them for 5 minutes.
2. Add to it tomato paste, crushed tomatoes, salt, pepper, bay leaves, thyme, oregano, basil, cayenne pepper and water. Leave it for two hours in a low heat while occasionally stirring the mixture.
3. Heat the remaining 1/4 cup oil in a large skillet over high heat.
4. Once heated add garlic and cook for a few seconds.
5. Add shrimps, fish and scallops and sauté them for a few minutes.
6. Add this to the sauce.
7. Place a skillet over medium heat and pour wine into it and cook for 30 seconds.
8. Add clams in the wine and cook it until all clams open.
9. Transfer the clams to the sauce.
10. Stir crab meat and shrimp in the sauce.
11. Cook until all the seafood is hot.
12. Transfer the cioppino into a casserole and garnish with parsley.

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