Recipe of the Week: Seattle Cioppino

Cioppino is a tomato-based seafood stew that originated in San Francisco and is considered an Italian-American dish. Traditionally, it’s made from the remnants of the catch of the day, which in SF is usually a selection of local shellfish. Here in Seattle, we like to do things a little differently by adding salmon and whitefish into the mix. Sounds incredible, right?

If you answered in the affirmative, you should consider coming to Seattle magazine’s second annual Pop! Bubbles and Seafood event on February 20, wherein a number of fantastic Seattle restaurants, including Anthony’s–which created the delitable seafood medley above–will shell out samples of their impressive dishes. Helping you to wash it all down will be the selection of more than 40 sparkling wines, specialty cocktails and beer.

Get your tickets now. While you’re at it, think about rounding out your weekend with the Seattle Wine and Food Experience on Sunday, February 21.

In the meantime, if enjoying some cioppino at home is more your style, check out the below recipe for the Anthony’s version. Hearty, savory and comforting, this dish should recall brighter, sunnier days and the allure of an unbeatable Pacific Northwest summer. Try pairing with a crisp white wine, or even Champagne if you’re feeling celebratory.

Enjoy!

Cioppino Sauce

A light tomato broth incorporating fresh tomatoes and herbs that is very similar to a thin marinara sauce.

Ingredients:

2 Tbsp. Olive Oil

1 Cup Minced Onion

1 Tbsp. Minced Garlic

2 Tbsp. Minced Parsley

20 Ounces Diced Sweet Plum Tomatoes

6 Ounces Tomato Paste

12 Ounces White Wine

Pinch Coarsely Ground Black Pepper

¼ Cup Fresh Basil – Chopped

2 Tbsp. Fresh Marjoram – Chopped

½ Tbsp. Ground Fennel Seeds

½ Gallon Clam Juice

Procedure:

Sauté onions and garlic over low heat until they become soft. Add parsley and seasonings. Cook for one minute. Add tomatoes, tomato paste, clam juice and white wine. Let simmer for 45 minutes.

Cioppino

Cioppino can be made using a variety of fresh fish and shellfish. The key is to use only the freshest seafood. Additional shellfish that may be used include calamari, ocean prawns, lobster, scallops or Alaskan King Crab. Anthony’s prefers to use halibut or lingcod, but any firm white fish can be used.

Ingredients:

3 Quarts Cioppino Sauce (recipe above)

8 Pieces or ¾ lb. cut in pieces Firm White Fish (Halibut or Ling Cod)

4 Pieces or ½ lb. cut in pieces Fresh King Salmon

1 ½ lb. (approx. 3 per serving) Mussels

1 ½ lb. (approx. 3 per serving) Manila Clams

1 Whole Crab, Cracked Dungeness Crab

8 each or ¼ lb. Small Spot Prawns

Procedure:

Sauté salmon and white fish in olive oil and garlic. Add all shellfish and Cioppino Sauce. Cover and steam until fish is cooked (clams and mussels should be open) but do not boil. Arrange in bowl and serve.

Yield: 4 servings.

Recipe adapted by Anthony’s Restaurants for home preparation.