Lindys Cioppino
From sosousme 14 years ago
- 45 minutes to make
- Serves 6
Cioppino is a tomato-based seafood stew that was created by Italian fishermen in San Francisco around the turn of the century. While today, Dungeness crab is considered a required ingredient, you should use whatever fish you like and what is fresh.
Ingredients
- 1/4 cup extra virgin olive oil shopping list
- 1 celery stalk, diced shopping list
- 1 medium onion, diced shopping list
- 1 leek, cleaned, cut in half and then thinly sliced shopping list
- 1 clove garlic, minced shopping list
- 1/4 cup chopped fennel shopping list
- 1/2 teaspoon dried thyme shopping list
- 1/2 bay leaf shopping list
- 2 cups crushed tomatoes with juice shopping list
- 1 cup bottled clam juice shopping list
- 1 cup dry white wine, (a Sauvignon Blanc works well here) shopping list
- Large pinch red pepper flakes shopping list
- Pinch of saffron threads shopping list
- salt and pepper, to taste shopping list
- 12 whole mussels or clams (or splurge and use both) cleaned shopping list
- 12 whole raw medium shrimp, shelled and deveined, tails left on shopping list
- 1/2 pound bay scallops shopping list
- 1 Dungeness crab, cleaned, broken into pieces and cracked or lobster cut into pieces, or other crab if you have a local favorite shopping list
- 1 pound snapper, halibut, cod or other white fish, cut into bite sized pieces shopping list
- Minced parsley shopping list
How to make it
- In a large saucepan or Dutch oven, heat the oil; add the celery, onion, garlic, leek, fennel, thyme and bay leaf. Saute 5 minutes.
- Add the wine and reduce by half (about 3 minutes); add the tomatoes, clam juice, saffron, red pepper flakes, salt and pepper. Simmer on medium-low heat for 20 minutes.
- Add the mussels or clams (or both); remove them to a bowl as they open. This keeps them from overcooking. Discard any shellfish that does not open.
- Add the rest of the seafood and cook until the shrimps are pink, scallops are opaque, crab is hot and the fish is cooked. Divide the shellfish between 6 heated bowls; ladle the stew over; top with parsley and serve with a good garlic bread. and a nice bottle of Zinfandel or Chianti. (In Italy many fish stews are served over a garlic crostini, you can do that too with this if you so desire).
People Who Like This Dish 3
- californiacook CA
- valinkenmore Malott, WA
- clbacon Birmingham, AL
- mbeards2 Omaha, NE
- sosousme Santa Rosa, CA
- Show up here?Review or Bookmark it! ✔
The Rating
Reviewed by 3 people-
Sounds great - have had it many time in SF. I love their sourdough french bread as a dipper!
Have a great day!
Valerie
valinkenmore
in Malott loved it
-
I haven't been to Lindy's (in New York City) in eons. If the Cioppino is as good as their cheesecake, it has to be a winner. Thank you for sharing the recipe.
californiacook
in loved it
The Groups
- Not added to any groups yet!
Reviews & Comments 2
-
All Comments
-
Your Comments
" It was excellent "
" It was excellent "