Butcher Boy Podcast #5: Cioppino

Well, we were going to do a podcast about Valentine’s Day lobsters, shrimp and surf and turf but every time I mentioned it to Fionn he just kind of shrugged, but when the thought of Cioppino came up, Fionn sprang to life. See, Fionn grew up in the city of San Francisco, not far from the birthplace of the now legendary Cioppino. The life of a West Coast fish monger revolves around the seasonal treat of Dungeness Crab, and there is no better way to enjoy it when the weather is grim than with a nice bowl of rich steaming tomato broth and sourdough bread.

Butcher Boy makes it easy to fix up at home with a Cioppino base that has all the whitefish, wine, tomatoes, herbs and spices already at their peak- you just add fresh shellfish.

If you’re in the mood to dive in a little more we decided to divulge our secrets and share the recipe so you can do it from scratch.

So come on in and see Fionn or Mike in Reno, or Jules in Sparks to get set up with a quick and yummy dinner.


Cioppino for Four

BASE:

1/2 cup olive oil
1 1/2 cups chopped onion (1 large onion)
1 cup chopped green and red bell peppers

1 cup chopped celery, include some leaves
4 cloves minced garlic
1 teaspoon kosher salt
3 large tomatoes, diced OR 1 large (28 oz or so) can of stewed tomatoes
3 cups fish stock or clam juice
2 cups red wine
2 cups V8
An bouquet garni of bay leaf, parsley, oregano, thyme and basil

Salt and pepper to taste


SEAFOOD:

2 pounds white finfish- cod, halibut, bass, snapper, etc. - diced into 1 inch cubes

3 pounds shellfish- crab is a must, clams, oysters, mussels, shrimp, scallops etc.

MISC:
Truckee Sourdough Ciabatta or Sourdough Baguette

Good bottle of red wine, my favorite is Hahn Syrah


Start with a nice big pot since you have to fit all that scrumptious fish and broth into it! Heat and add oil, add celery, onions and peppers and cook until soft, about 2 minutes. Toss in the garlic and cook for 2 minutes more.

Add everything but the fish, simmer the broth for at least 1 hour to get all the flavors married together- add more wine/stock as needed.

Add the finfish to the pot and stir gently, let cook 5-6 minutes. Add the shellfish and stir gently to cover everything in broth. Cover the pot with a lid and let simmer 5-7 minutes more.

Scoop generous portions into bowls, tear the bread and pour the wine. Eat, enjoy, repeat.