In San Francisco we are always searching for the best way to beat the fog. Hard as we try to fight it, the dampness manages to put a chill in our wanderings around the city. This is why we constantly look for a hearty treat to ward off the clammy climate. We finally found it in this stew chock full of clams, mussels, and other seafood yummies called cioppino. There is something about the spicy broth, the chunky pieces of scallop, and the fun of peeling apart crab legs that has us falling in love with this dish. Not even the rolling waves of cold haze can stop us after a good bowl of this meal.

BT’s CIOPPINO RECIPE

Serves 6 to 8               Total Time: 1 hour 45 minutes [17 minutes preparation; 88 minutes cooking]

WHAT YOU NEED

Seafood                                                                                                                        Liquids

1 1/2 pounds halibut filet, cut into 1-inch chunks                                           2 cups dry white wine

16 sea scallops                                                                                                         2 cups clam juice or fish stock

16 large shrimp, peeled and deveined                                                                1 lemon, juiced

12 ounces crabmeat, preferably Dungeness, picked over                              4 cups water

1 pound Manila clams, scrubbed

1 pound mussels, scrubbed, de-bearded

Veggies                                                                                                                      Herbs

1 medium yellow onion, peeled and chopped                                                    4 bay leaves

3 large shallots, chopped                                                                                        1 teaspoon dried oregano

2 medium carrots, peeled, trimmed, and chopped                                           1 teaspoon dried thyme

1 rib celery, chopped                                                                                               1 teaspoon dried basil

1 large fennel bulb, thinly sliced                                                                          2 pinches cayenne

4 large garlic cloves, finely chopped                                                                   1/2 teaspoon red pepper flakes, or to taste

1/2 bunch Italian parsley, chopped                                                                    1 teaspoon Kosher salt

2 cans crushed tomatoes (28-ounces)                                                               2 teaspoons ground pepper

Other

1/4 cup olive oil

8 tablespoons unsalted butter

2 cups flour

WHAT TO DO

1. In a large pot on medium heat, warm 1/2 cup of the olive oil and 4 tablespoons of butter. Add the onions and shallots and cook for 2 minutes. While stirring frequently, add the carrots, celery, and fennel, cooking for approximately 8 minutes. Add the tomatoes, 4 cups of water, the dried herbs (bay leaves, oregano, thyme, and basil), cayenne, and red pepper flakes. Season with salt and pepper. Bring to a boil and then reduce the heat to low. Simmer for 1 hour stirring periodically.

2. Heat the remaining 1/2 cup oil and 4 tablespoons butter in a large heavy pan over high heat. Add the garlic and cook until fragrant, approximately 1 minute. Dredge the halibut, scallops, crabmeat, and shrimp in the flour. Be sure to shake off any excess flour. In batches, cook the seafood until golden, approximately 2 minutes. Transfer with a slotted spoon to the sauce pot and add the crabmeat. Cover the pot and continue to simmer.

3. To cook the shellfish (clams and mussels), add the white wine, clam juice, and lemon juice to the pan containing the seafood drippings and heat over medium-high heat. Scrape up any browned bits from the seafood. Add the clams and mussels and cover. Cook until all the shellfish have opened, approximately 5 minutes. Toss out any shellfish that do not open. Add to the broth in the pot. Taste for seasoning and adjust accordingly.

4. Ladle the cioppino into large bowls, garnish with the chopped parsley, and serve with sourdough bread* and red wine. Or, ladle the cioppino into sourdough bread bowls for a more classic San Franciscan look.

* BT Tip: To make your own sourdough bread try the recipe here.