Seattle Style Cioppino

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Seattle Style Cioppino Recipe | 31Daily.com

Cioppino is a fisherman stew well known in the Pacific Northwest. And with crabbing season underway, a timely, seasonal meal. It’s regional, it’s delicious and incredibly easy to make.

Seattle Style Cioppino Recipe | 31Daily.com

And when you’re shopping for seafood, a trip to the iconic Seattle Pike Place Market simply makes the cioppino that much better.

Seattle Style Cioppino Recipe | 31Daily.com

And of course, you can’t miss a visit to the world famous fishmongers and the flying fish at the 90-year-old Pike Place Fish Market.

The Seattle Times says, “The market, along with the Space Needle, has become one of Seattle’s most well-known landmarks, drawing thousands of visitors a day during peak summer months.”

As to the origins of the “flying fish?”

Previous owner John Yokoyama says the famed flying-fish ritual began “when he started counting the number of steps it took for him to pick up a customer’s selection, walk around to the backdoor, hustle over to the scales where the merchandise is weighed, cut and packaged, and then walk back around to the front with the wrapped package.”

He then adds, with Seattle practicality…

“It took me 100 steps,” said Yokoyama. “So one day I just said, ‘Here kid, catch!’ and threw the fish. He caught it and I said, ‘Man, I just saved 100 steps.’”

Celebrate the best from your fish market with this Seattle style cioppino!

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Seattle Style Cioppino

Seattle Style Cioppino Recipe | 31Daily.com

Cioppino is a fisherman stew well known in the Pacific Northwest. And with crabbing season underway, a timely, seasonal meal. It’s regional, it’s delicious and incredibly easy to make.

  • Author: Stephanie Wilson
  • Prep Time: 15 minutes
  • Cook Time: 30 minutes
  • Total Time: 45 minutes
  • Yield: 8 servings
  • Category: Main Dish
  • Method: Cook
  • Cuisine: American

Ingredients

2 freshly cooked Dungeness crabs (approximately 2 lbs each)
24 clams, well scrubbed
1 cup dry white wine
2 cups water
1/4 cup olive oil
1 medium yellow onion, finely chopped
3 large cloves garlic, minced
2 pounds fresh tomatoes, peeled, seeded, and chopped (or 1 28-ounce can of tomatoes)
3 ounces tomato paste
1 teaspoon fresh ground black pepper
1 teaspoon fresh oregano, chopped
1 tablespoon basil, finely chopped
2 pounds fresh salmon or halibut cut into large pieces
3/4 pound scallops
3/4 pound raw shrimp, peeled and deveined
Chopped fresh parsley

Instructions

Remove the legs and claws from the crabs and break the body in half. Clean bodies off. Place the clams in a pan, add 1 cup of wine, and steam, covered, over medium heat for 5 minutes or until clams open.

Remove clams and discard any that do not open.

Strain the stock through a cheesecloth and reserve.

In an 8-quart saucepan, heat the oil. Add the onion and garlic and sauté over medium heat until soft, but not browned. Add tomatoes, tomato paste, and 2 cups of water, pepper, herbs, and clam stock.

Partially cover and simmer for 20 minutes.

Add the fish, scallops, shrimp, crab, and crab butter. Simmer for approximately 5 minutes or until all seafood is cooked; do not stir or the fish will break apart.

Add the clams and heat for a scant 1 minute. Sprinkle with parsley and serve immediately from the pot.

Keywords: seafood, seafood cioppino, crabs

Seattle Style Cioppino Recipe | 31Daily.com

Image Source: stlcooks

Written by 

Stephanie Wilson is an author, blogger, publisher, and former television news writer and producer. She lives in the Puget Sound area with her family.

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