Recipe Chef Regina’s San Franciso Cioppino
Regina’s San Francisco Cioppino Lucky for me frozen seafood works well for this recipe. Or I would never get to relive this favorite memory of San Francisco living in Natchez on the Mississippi River. Cod, Scallops, Shrimp and Mussels are key to this dish and additions of King Crab or Dungeness doesn’t hurt! I am able to find wild caught frozen versions of all of these fish and shell fish. I love starting this dish with 1 cup ¼ inch diced smokey, hot sausage such as Portugese Linguica , Louisiana Andouille, or Spicy Conecuh Smoked Sausage. This is optional but the first time I had this dish it had Portugese sausage in it and it’s been my favorite Cioppino and the one I tried hardest to duplicate ever sense. If you don’t use sausage just start with 2 tablespoons of good olive oil. Prepare 1 cup diced onion, ½ cup diced celery, 1 cup diced green pepper Begin with heavy pot, I love my oval Les Crueset. Brown the sausage forst then add the onion, celery and bell pepper to sautee until browned and soft.Then add the next 8 ingredients bring to a boil then turn heat down and simmer for 45 minutes2 tablespoons minced garlic or garlic puree 1 1/2 teaspoons whole dried fennel seeds (toasted)1/2 teaspoon crushed red pepper flakes1 (28-ounce) can crushed tomatoes, such as San Marzano4 cups seafood stock or chicken stock works1 1/2 cups dry white wine, such as Pinot Grigio3 tablespoons Pernod or HerbsaintKosher salt and freshly ground black pepper to tasteTurn up to medium heat and add seafood to poach in soup, add green onions and cook for 10 minutes.1 1/2 pounds center-cut cod fillets, skin removed, 2-inch diced1 pound large (16 to 20-count) shrimp, peeled and deveined1 pound sea scallops, halved crosswise24 mussels, scrubbed¼ cup diced green onionsServe with crusty French bread with aioli for dipping!