Cioppino ("Chee'o-pee-no") is a San Francisco dish, a seafood stew made in an old-world Italian style. It's comparible to a bouillabaisse or a Manhattan chowder. You can make it as mild or spicy as you like. The more varieties of fish and shellfish, the better.
|1/4||cup olive oil|
|1||medium to large onion, diced|
|4||cloves garlic, minced|
|1||green pepper, diced|
|8 oz||clam juice|
|14 oz||chicken stock|
|1 cup||wine or cooking sherry|
|24 oz||flavored tomato sauce (Ragu, etc)|
|1/2 tsp||dried hot red pepper flakes (optional)|
|1/3 cup||chopped fresh parsley|
|1/4 cup||chopped fresh cilantro (optional)|
|2 to 3 lbs||various fish and shellfish|
Serve with bibs and lots of hot sour dough french bread.
To mince the garlic: place the garlic cloves on a cutting board, and place the flat of a large chef's knife on a clove, then hit the other side with your fist. Peal the clove (it will be easy now). Place the pealed cloves near each other on the cutting board, hold the tip of the chef's knife on the board with one hand about 3" away from the cloves, and rock the blade up and down repeatedly. The edge of the knife is always touching the cutting board, you can't possibly get cut.