San Francisco Cioppino

Name: San Francisco Cioppino
Yield: serves 8
Ingredients: 2 cooked Dungeness crabs (about 1 1/2 pounds each); 4 tablepoons extra-virgin olive oil, plus more for garnish; 1 large yellow onion, minced; 1 celery rib, minced; 1/2 fennel bulb, minced; 2 cloves garlic, minced; 1/2 teaspoon red chile flakes; 1 cup Cakebread Cellars Sauvignon Blanc; 1 quart fish stock (page 191); 2 cups tomato puree (canned is okay); 2 bay leaves; 6 fresh basil leaves, chopped; Kosher salt; 2 dozen manila clams; 2 dozen mussels; 3/4 pound large shrimp, peeled and deveined; 1 to 1 1/4 pounds skinless halibut, sea bass, or other firm white fish, cut into 1 1/2-inch cubes; 2 tablespoons chopped flat-leaf parsley for garnish

December 22, 2011

Who better to provide a cioppino recipe than Jesse Llapitan, the executive chef of San Francisco’s Palace Hotel, the city’s grande dame? Every San Franciscan puts his or her own stamp on this rustic fisherman’s stew, but the Dungeness crab is nonnegotiable. Chef Llapitan attended the 2005 Workshop.

Recipe notes

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