Tonight: I cook my take on Northern California Cioppino, a fish/shellfish stew.
I have procured:
- palourde clams
- some mussels
- some king prawns
- haddock
OK. So, tonight I am attempting for the first time the Central/N. California seafood dish "cioppino". Some will try to tell you it's an Italian dish. It's firmly Californian with Italian roots. en.wikipedia.org/wiki/Cioppino
The exact origin, and even the name of this dish, appears to be a bit apocryphal. It allegedly originates among Italian fishermen / fish sellers of San Francisco a century or so (or more) ago.
Cioppino falls within a broad family of fish/shellfish soups and stews from around the Mediterranean. You can probably find a tomato/fish/shellfish stew/soup pretty much everywhere around the Med.
There are Italian and Croatian dishes like "Brudet" or "Brodetto" or, in Corfu, Μπουρδέτο that are broadly along the same lines as Cioppino.
The word "cioppino" is nonsensical to many Italians. There's two competing theories as to the etymology of the word.
Theory 1 claims that there is a Ligurian word "cioppin" for such a dish. No doubt people smarter than me will argue whether Ligurian is actually a separate language or just a regional dialect of Italian. I will not get into that argument
As the internet is a bit sparse in Ligurian, I can find only a few references to this "cioppin" - most of which refer back to San Francisco and are, as an intelligence analyst would say, "circular reporting"
The other theory is that San Francisco fishermen would eat communal meals and "chip in" something from their catch to the communal pot.
No doubt some chud is going to rant about socialism now.
Regardless of all that, I will start with the following ingredients. I don't actually know how much this will make. Am just feeding me and Mrs K. If I have extra, then the extra soup/stew is pasta topping for tomorrow.
1 red onion, chopped
1 medium fennel bulb, finely sliced
1 shallot, chopped
1 rib celery, finely chopped
5 fat cloves garlic, smashed and chopped
3 nice tomatoes, chopped.
1 can of good Italian tomatoes.
A sock full of palourde clams
8 mussels
8 king prawns
Half a large haddock fillet.
First step... take off the prawn heads make them into a bit of stock. People following me need to know that I am all about the stock, the jus, the juice....
Unlike some, I am not squeamish about prawn shells and heads. However, their best use is to make a stock
Peel and remove the heads from the prawns
My fennel bulb is more than I need so I took the thick outer layer of it off. Added it to the pan with the prawn heads, a bay leaf, and 1 clove of garlic 🧄
Simmer on low heat. Just let it simmer until you need it for the cioppino. Wash the prawns 🍤 and put them back in the refrigerator
Chop the onion and shallot. Finely slice the fennel
Chop the celery
In your large pot with a cover, put 2+ tablespoons of olive oil in on med hi heat, add the celery, onion, fennel, shallot. Cook for 5+ min until it’s starting to be translucent
Don’t cover yet. You want liquids to evaporate from the onion and fennel
Add 5 cloves chopped garlic. Get a handful of parsley. Chop the stems and add. Leave the leafy bit for later
After about 5 mins, Chop some good tomatoes
Add tomatoes to pan
Add a good squeeze of tomato paste, one cannot chopped tomatoes and some good pinches of hot pepper flakes
Drain your prawn head stock.
Add stock to pot. Add a glass of white wine
Bring up to nearly a boil then turn down to a moderate simmer.
Let simmer for about half an hour’s time
In a bowl of cold water, wash your clams and mussels. Discard any ones that are bad (cracked shells, open, smellling of death, etc)
Remove skin (or not) from the haddock and cube in large chunks
Add clams and mussels to pot. Make sure you are at a high simmer. Cover
After 5 mins add fish. Stir and cover
After 1 min add prawns
Add chopped parsley
After about 3-4 mins check your prawns. The dish is done when the prawns are done.
Discard any clams or mussels that fail to open
Serve with sourdough bread. Enjoy!

• • •

Missing some Tweet in this thread? You can try to force a refresh
 

Keep Current with Dan Kaszeta

Dan Kaszeta Profile picture

Stay in touch and get notified when new unrolls are available from this author!

Read all threads

This Thread may be Removed Anytime!

PDF

Twitter may remove this content at anytime! Save it as PDF for later use!

Try unrolling a thread yourself!

how to unroll video
  1. Follow @ThreadReaderApp to mention us!

  2. From a Twitter thread mention us with a keyword "unroll"
@threadreaderapp unroll

Practice here first or read more on our help page!

More from @DanKaszeta

17 Nov
Tomorrow's culinary tweet thread starts today. Guinea fowl and porcini risotto.
There's many keys to a successful risotto. But a good cooking stock is critical to the operation. So, having had a pot-roasted guinea fowl the other night, I stripped the remaining meat off the carcass.
Stick the bones, a carrot roughly chopped, a big celery rib roughly chopped, the green bits of a few spring onions left over from something else, 4 bay leaves, 5-6 peppercorns, one clove garlic, in a pot.
Read 56 tweets
16 Nov
OK, so I got into a bit of an argument. But it is a serious question despite how the argument degraded. How poisonous is the nerve agent VX to humans? Who wants to go down this rabbit hole? (Thread to evolve out of this)
OK, as I am multi-tasking (gotta make dinner later and I need to strip a guinea fowl carcass) this will take a little bit of time. And as the British Library is cut off from me, I do not have access to a few reference books. But I will do with the three main ones I do have
So, the first thing is to cite my sources. Source 1, Chapter 5 of "Medical Aspects of Chemical Warfare"
Read 109 tweets
15 Nov
This week, I will attempt to make proper Boston baked beans from scratch. Albeit using a slow cooker not baking them.
Note to both my US and UK readers, the concept of exactly what baked beans are is somewhat different. The bean itself is basically the same. But the sauce/sludge in which it comes is different.
And yes, "Boston Baked Beans" (USA) are not the same thing as the "Heinz Baked Beans in tomato sauce" which are ubiquitous in the UK.
Read 5 tweets
15 Nov
Most Londoners don't quite get the exact location right when they refer to "Charing Cross", which is understandable since the cross has been gone for centuries
Most will say the Station. It isn't. Some will get cleaver and say that it is the replica Eleanor Cross outside the station. It isn't that either.
Charing Cross, specifically, refers to a cross that stood at the crossroads in the old village of Charing, at the south end of what is now Trafalgar Square, viz: Image
Read 5 tweets
15 Nov
Welcome, from St Martins. We’re closed in person but not closed online today Image
Rev Cath Duce presiding ImageImage
Rev Carter giving the Collect for St Martin Image
Read 14 tweets
14 Nov
And since I'm full of shitty hot-takes... Most English people use the word "barbecue" in a different way than someone from the areas of the USA where it is an entire cuisine(s) unto itself would use it.
And there's sectarianism in barbecue.
In much of the world "barbecue" has been bastardised to mean "stuff cooked over flame", but this definition is ridiculous in barbecue's homeland/heartland.
Read 50 tweets

Did Thread Reader help you today?

Support us! We are indie developers!


This site is made by just two indie developers on a laptop doing marketing, support and development! Read more about the story.

Become a Premium Member ($3/month or $30/year) and get exclusive features!

Become Premium

Too expensive? Make a small donation by buying us coffee ($5) or help with server cost ($10)

Donate via Paypal Become our Patreon

Thank you for your support!

Follow Us on Twitter!