COASTAL STEW, a.k.a. Ciopinno!
As we understand it, the name for this stew was adopted in San Francisco when the “fishers” came to shore with whatever they caught. Often it was at the end of a long day and they were ready for a meal, so inevitably, someone put a pot on the stove and each fisher chipped in one of their catch! Thus CHIP-pino! Pictured it is served with manilla clams (steamers), rock fish, halibut, Ore. pink shrimp salad, and crusty grilled garlic bruschetta and aioli sauce.
As needed, EVOO
- 6 cloves garlic, chopped
- 2-3 shallots, chopped
- 1 medium onion, diced
- 1 medium carrot, diced,
- 1 bulb fennel, diced
- 1 cup dry red wine
- 2 each 16 ounce cans diced tomatoes with juice
- 1 teaspoon sea salt 2 teaspoons dried oregano
- 1 teaspoon cracked coriander
- 1 pound razor clams, cleaned, chopped
- 1 inch dice 2 medium potatoes, peeled,
- 1 inch diced
- 1 pound halibut, 2 inch pieces
- 2 pounds mussels and clams
- 1 pound rockfish, 2 inch chunks
- 1 bunch fresh basil, Chiffonade, just before service
Add EVOO to bottom of preheated Dutch oven. Add next five (5) ingredients and cook until vegetables are aromatic and still firm. Add wine, tomatoes, sea salt, oregano and coriander. Bring to simmer and add razor clams; cover and simmer 45 minutes. Add potatoes and continue cooking an additional 15 minutes. Test the clams for tenderness, and if not, continue cooking until clams are tender. Hold warm until service. At service: Gently stir in halibut and rockfish and cook for 3-5 minutes. Taste the broth and adjust seasoning with sea salt, coriander, and black pepper. Dish up into large “pasta size” bowls. Drizzle with your favorite EVOO and top with shredded basil. *Alternative: place large ladle of stew over your favorite polenta or pasta.
Our latest addition sounds weird but is so very good. We toss Oregon Pink Shrimp (cooked and chilled) with chive and olive oil, and garnish the top of the stew! It’s good!!