Cippino is an Italian American stew that is popular in San Francisco. On my first trip there, it was ne of the first dishes I ordered. I always seem to have at least one bowl every time I visit. He's a recipe that's tailored to the Bayou.
1/4 cup butter
1 green bell pepper, seeded and chopped
1 onion, chopped
1 teaspoon saffron threads
3 cups seafood stock
1 (28-ounce) can crushed plum tomatoes
8 ounces clam juice
1 cup dry white wine
2 bay leaves
3 tablespoons chopped fresh parsley
1 tablespoon chopped fresh oregano
1 tablespoon chopped fresh thyme
1 tablespoon Creole seasoning
1 teaspoon lemon zest
1/2 teaspoon crushed red pepper flakes
1/2 pound squid, cleaned, bodies sliced into 1/2-inch rings and tentacles halved lengthwise, if
desired
1/2 pound peeled and deveined medium fresh shrimp (tails left on)
1/2 pound crawfish tails
1/2 pound skinless redfish fillets, cut into 1-inch pieces
1/2 pound crab claws
In a large Dutch oven, melt butter over medium heat. add bell pepper, onion and saffron threads; cook until onion begins to become tender, 5 to 7 minutes. Add stock, tomatoes, clam juice, wine, bay leaves, parsley, oregano, thyme, Creole seasoning, lemon zest, and red pepper; bring to a boil. Reduce heat, and simmer for 30 minutes.
Remove from heat, and let cool for 20 minutes. Discard bay leaves. Using an immersion blender, purée mixture.
Bring mixture back to a simmer over medium heat. Add squid and shrimp; cover and cook for 3 minutes. Stir in crawfish, and bring to a simmer. Add fish and crab claws; cover and remove from heat. Let stand for 10 minutes, then serve.
Enjoy!!!
Creole & Cajun Comfort Food is now available online in both Hardback and Paperback versions.
Good Cooking, Good Eating and Good Living!!!
