About: The Cioppino is an earthy stew that originated from San Francisco, and is inspired by various fish soups and stews from Italian cuisine. A blending of elements is apparent in the very taste and texture of the stew as land and sea are intermingled to create a earthy, rich taste.
Roast 4-5 tomatoes in an oven with olive oil for 15 minutes at 400° degrees.
Poach 4-5 tomatoes in water. Peel skins and allow to cool. Cut into large dice and set aside.
Cut onion, fennel, red and yellow peppers into large dice and set aside.
In a large pot sauté onion, fennel, peppers with garlic, olive oil and all spices.
Next add both types of tomatoes, chipotles, shrimp stock and red wine.
Cook for 40 minutes at medium/high heat. Season with the saffron, salt and pepper.
In a large sauté pan, take olive oil to high heat and add clams and mussels. Cook until shellfish just starts to open.
Next add Scallops, Shrimp and diced fish to Mussels and Clams cook until done.
In a separate pot, boil crab legs in water, lemon and a pinch of salt.
Once seafood is ready, add to the Cioppino sauce.
Garnish with the boiled King Crab Leg and serve.
1 Tbsp. Olive Oil
1 Tbsp. Garlic
2 each Red Bell Peppers (large dice)
2 each Yellow Bell Peppers (large dice)
1 each Small Red onion (large dice)
4-5 each Poached Whole Tomatoes
1 each Small Fennel Bulb (large dice)
4-5 piece(s) Charred Tomatoes
1 C. Tomato Juice
1 C. Red Wine
2-3 each Chipotle Peppers
4 C. Shrimp Stock (shrimp bouillon & hot water)
1 Tbsp. Paprika, Chili Powder, Italian Herbs
1 Tbsp. Cayenne, Celery Salt, Saffron, Salt, Pepper
1 pinch Salt and Black Pepper to Taste