Northwest Cioppino

Name: Northwest Cioppino
Yield: serves 6 to 8
Ingredients: 1 tablespoon extra-virgin olive oil; 6 garlic cloves, chopped; 1 medium yellow onion, chopped; 1/2 green bell pepper, chopped; 2 8-ounce bottles clam juice; 2 tablespoons freshly squeezed lemon juice; 4 cups Marinara Sauce with Fresh Herbs (page 241) or store-bought marinara sauce; 1/2 teaspoon kosher salt; 1 teaspoon red pepper flakes (see Note); 1/4 teaspoon freshly ground black pepper, or more to taste; 1/2 avocado, mashed; 1 teaspoon anchovy paste; 1/2 fennel bulb, cored and roughly chopped; 8 ounces skinless cod or other meaty white fish fillet, cut into 1-inch cubes; 5 ounces bay scallops; 8 ounces large prawns, peeled and deveined; 1 pound Manila clams, scrubbed; 1 pound mussels, scrubbed and debearded

December 22, 2011

CIOPPINO, THE CLASSIC ITALIAN-AMERICAN FISH STEW for which San Francisco is famous, takes on a new life in the Northwest, with fennel and a hint of anchovy to boost the flavor. The mashed avocado is used as a thickener and adds a richness to the dish, but it’s optional. We use a variety of seafood, but feel free to use whatever is fresh in your fish market. We like to use true cod, also known as Pacific cod, because of its flaky texture and mild flavor. (Pacific cod is preferable to Atlantic cod, an overfished species.) True cod is often available frozen. If you find it fresh ask your fishmonger to bone it for you.

Cooks' Note

A full teaspoon of red pepper flakes makes the cioppino hot and spicy; if your guests are sensitive to spice, tone it down by adding just 1/2 teaspoon or less.

Recipe notes

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