The out-of-print San Francisco Firehouse Favorites cookbook calls for carrots, sage and a whole tablespoon of black pepper. As a subscriber, you have 10 gift articles to give each month. 1/4 cup extra-virgin olive oil. The dish is so charged with seaside kitsch that inside the Ferry Building, Hog Island Oyster Company doesnt even use the word on the menu. Stir in halibut; cook 3 minutes. This heaping pile of tender, cream-loaded rice was studded with a generous amount of various sea creatures including clams, mussels, bay scallops, octopus, and more. Here, pasta adds heartiness and soaks up all the flavor and aromatics typically found in the classic cioppino tomato broth. This San Francisco-style cioppino recipe is packed with halibut, sea bass, Dungeness crab, shrimp, and mussels. ), Add the clams to the pot and cover; cook for 2 minutes then add the fish and cover again. Finish the Cioppino. Stir in whole and stewed tomatoes, tomato sauce, wine, basil and pepper, breaking up tomatoes with a fork. Ingredients for cioppino including cayenne pepper, chili flakes, and saffron are seen on Wednesday, Dec. 10, 2014 in San Francisco, Calif. If youve never thought of making Cioppino, I urge you to try this recipe. To keep the halibut in large chunks, dont stir it into the cioppino; cover the pot and let the fish steam on the surface until white throughout, about 7 minutes. Cioppino with Parsley and Olive Gremolata Recipe, Easy Authentic Falafel Recipe: Step-by-Step. Next, you'll stir in the tomatoes, seafood stock, wine, salt, and pepper. Discard herb stems. Season with salt and spice, if needed, and garnish with the reserved fresh herbs. Chef Dennis is a semi-retired Chef, writer/blogger, photographer, recipe developer and creator of A Culinary Journey with Chef Dennis aka Ask Chef Dennis. Thanks for this lovely recipe idea. Saute until onion is translucent, 8-10 minutes. Reserve the steaming liquid, about 2 cups. Stir in the basil, tomatoes and some salt and black pepper and simmer for 15 minutes. Add fennel; cook until crisp-tender, 2-3 minutes. Cover with the lid again and simmer the pasta, lifting the lid often to stir the noodles so they dont stick to the bottom of the pot. Reduce heat; simmer, uncovered, for 20 minutes. Previously in the Food+Wine department, where she earned a James Beard Foundation Award and other accolades, Tara is also the author of several cookbooks, including "Steamed: A Catharsis Cookbook," "Root to Stalk Cooking" and "The Working Cook." Use a wooden spoon to scrape up any vegetable bits clinging to the bottom of the pot. Pollo Rostizado con Naranja y Chile de rbol (Orange-and-Chile Roast Chicken). There are many stories about the origin of this stew, but all agree that it was created by Genoese immigrants using the Pacific seafood so abundant in their new home of San Francisco. STEP 4 | ASSEMBLE THE CIOPPINO. Ingredients 1 quart clams or mussels 1 cup red or white wine 1/2 cup olive oil 1 large onion, chopped 2 cloves garlic, finely chopped 1 green pepper, chopped 4 ounces dried mushrooms, soaked in water until soft 4 tomatoes, peeled, seeded, and chopped 4 tablespoons tomato paste 2 cups red wine Salt and pepper to taste The classic baked brie gets a refresh, just in time for Christmas. This is a delightfully messy stew to eat, so I recommend having lots of napkins available! Cioppino made with canned crab isnt unusual. https://www.nytimes.com/2022/05/02/dining/cioppino-anchor-oyster-bar.html. Be sure to set the table with not only spoons but also small forks to pry the meat out of the shellfish and a bowl to hold discarded shells. Heres who has offered big bucks so far. Dress up sweet potatoes with this (not too) spicy orange and date butter. Black-Eyed Peas and Swiss Chard Daal: A New Years tradition with a twist. Steam the shellfish: Prepare a stockpot with a steamer basket insert large enough to hold the clams and mussels. Modified: May 26, 2021 by Chef Dennis Littley. Heat to boiling; reduce heat to low. In a dutch oven or large stock pot, heat olive oil over medium heat. I was born and raised in the Mediterranean cosmopolitan city of Port Said, Egypt. How to host a Modern Vegetarian Thanksgiving. Get our best recipes delivered to your inbox. Wipe out the pan if needed. Reduce heat; simmer, uncovered, for 20 minutes. What Bay Area food stories do you want to read in 2023? Heres where California reservoir levels stand after this weeks rains. Did you make this? Hog Island Oyster Company, in the Ferry Building, doesnt have cioppino on the menu, but rather a rustic seafood stew.. Add 2 extra-virgin olive oil and pulse until the mixture is uniformly chopped and chunky. When the fillet is cooked, transfer it to the cooked-fish plate Stir the anchovies, chile flakes and ground bay leaf into the simmered fennel and onion mixture; then stir in the tomato sauce and. Get our favorite recipes, stories, and more delivered to your inbox. Tara Duggan is a staff writer in The Chronicle's climate and environment team who focuses on the ocean, fisheries, food and agriculture. Fantastic recipie! An intensely satisfying seafood stew containing a wonderful jumble of texture and flavor, this cioppino recipe combines a collection of clams, mussels, white fish and shrimp in a tomato-fennel broth. Stir tomatoes, chicken broth, white wine, tomato paste, parsley, basil, oregano, red pepper flakes . Bring mixture to a boil and allow to simmer, uncovered, for 20 minutes. Substitute low-sodium chicken stock for the wine. Add the crab and cook for 1 minute.. Add the broth and wine; bring to a simmer, then cook 15-20 minutes. This recipe looks super delicious and definitely worth the try! Tadich Grill cioppino. It may never get built, Hit bean company Rancho Gordo embroiled in discrimination lawsuit, San Francisco citizens once traveled by gondola. Discard any mussels or clams that dont open. cleaned calamari, bodies cut into 1/2-wide rings, 2 (2-lb.) This stew will keep in the fridge for 3 days after youve made it. Cover and cook over high heat until the shellfish begin to open. Required fields are marked *. Depending on which story you believe, San Francisco fishermen invented cioppino either huddling over a warm pot on the boat or back at the wharf after contributing what they had caught to a shared communal dinner cauldron. Make this creamy, spiced carrot dip for celebrations and sweater weather. We had friends over Saturday night and made this seafood stew! Once youve tried it youll wonder why you havent been doing it the whole time. Ive been on a kick actually, and my last column on baked brie is a good example. Columnist Amisha Gurbani brings Indian flair and spice to the holiday spread. 2 cups: 298 calories, 8g fat (1g saturated fat), 140mg cholesterol, 830mg sodium, 15g carbohydrate (6g sugars, 3g fiber), 35g protein. Full of flavor and texture, this hearty stew is perfect for Sunday supper or a special holiday meal. I would really like to make this for me and my family this week. Add tomatoes, clam juice, water, bay leaves . Bring to a boil, then reduce the heat to simmer and allow to cook for one hour, stirring occasionally. Plus, its so easy to order here at a restaurant, I thought. In a Dutch oven, heat oil over medium-high heat. It ended badly, California snowpack hits highest level this century for March, Your Privacy Choices (Opt Out of Sale/Targeted Ads). Instructions. Theyre dead and arent safe for consumption. Add the fennel, onion, shallots, and salt. *If any of the mussels or clams are openbefore cookingdiscard them. Prepare Seafood: Once the sauce is almost ready, prepare the seafood. I made it exactly as written, except for the fish. A splash of amaro and a dash of orange peel add an herbaceous twist. I love Dungeness crab and am always excited with crab seasons starts. Stir in onion and celery with a pinch of salt; cook until onion is soft and golden, 6 to 7 minutes. Heat two tablespoons of olive oil in a large pot or sauteuse (deep skillet) over medium heat. I wish I could just grab a Bowl of this amazing dish. Add the scallops to the pan and sear the first side until golden brown, 3 minutes. Browse allMediterranean recipes.VisitOur Shop. The previous year, a toxic algal bloom, likely caused by warming and acidifying waters, shut down crab fisheries for months. Let the gremolata rest: Allow gremolata to sit at room temperature while you prepare the cioppino, to allow the flavors to fully bloom. Continue cooking until the wine is reduced by half. In 1958, Jane Benet, the Chronicles food editor for more than 30 years, published a straightforward recipe calling for a long-simmered marinara sauce thinned with white wine and then used to poach crab, shrimp and a firm fish, such as rock cod, sea trout or bass. Follow NYT Food on Twitter and NYT Cooking on Instagram, Facebook, YouTube and Pinterest. Cioppino has as many variations as there are fish in the sea, so go wild with crab, lobster, cockles or scallops. Ciopinno is San Francisco's most famous recipe. Will Bay Bridge go dark forever? Taste of Home is America's #1 cooking magazine. How close we are to bringing lights back. Heat 3 tablespoons olive oil in a large Dutch oven or heavy-bottomed pot over medium heat until shimmering. The basics of a Ciopinno is a tomato sauce that has garlic onions and red or white wine, and of course fresh fish and seafood. Epicurious may earn a portion of sales from products that are purchased through our site as part of our Affiliate Partnerships with retailers. Divide it into bowls, then spoon the seafood stew over the rice. Add stock, tomatoes, and basil; boil. Cooks at Anchor simmer the marinara sauce for about three hours, then thin it with clam juice to start the cioppino. (Discard any that are unopened.) She is a member of the Association of Food Journalists. Add thyme, rosemary, parsley and red pepper flakes; cook 1 minute longer. Although there is some amount of work to be done in cleaning, deveining and otherwise prepping the seafood, once that is behind you the stew comes together very quickly. Add garlic and let cook for a few minutes until soft. Add the pasta, stirring very well to coat and submerge each noodle. Add fennel; cook until crisp-tender, 2-3 minutes. In a 2-quart saucepan set over medium-high heat, heat the olive oil. Stir often. The Trident, Sausalito: 558 Bridgeway, Sausalito. Also, making a rustic stew might sound cheap, but calling for several fish types can make it decidedly really spendy. Step 2 Add crushed tomatoes and their juice, white wine, water, and clam juice; bring to a simmer. Bring to a boil. 2. Time Prep Time 20 minutes Cook Time 45 minutes Total Time 1 hour 5 minutes Course Main Cuisine Italian Love the building of flavor and the plethora of seafood. Forever. Instructions: Heat the butter in a large Dutch oven over medium-high heat. This Chicken Balti Tastes Even Better Than Takeout, Lemony Moroccan Lamb Stew with Garlic and Saffron, Cantonese White Cut Chicken with Ginger-Scallion Sauce, One-Pot Manchego Mac and Cheese with Pimentn Bread Crumbs, Roasted Parsnips and Onions with Sumac and Feta, 1 lb. And I love the look of it. Heat oil in a large, heavy-bottom pot or dutch oven, over medium heat. Thank You! Wine is often used to deglaze pots when making soup because it adds a note of acidity to the soup and helps to balance the other flavors, but how to pick a great wine for deglazing soup and making cioppino? Fewer fish in the mix makes the ingredient list easier to shop for (and easier on your wallet). While the filletis cooking, peek into the pot and take out any cooked loose fish flakes and turn the fillet over once to help it cook evenly. Exclusive: Stunning photos show Yosemite National Park under 15 feet of California snowpack hits highest level this century for March, could Warriors treating Andrew Wiggins with understandable patience, but his Map shows which parts of California exceeded entire years worth of rain, Last chance to see: Bay Bridge lights turn off on Sunday, Yes, that's a toucan flying around Walnut Creek. Zest of 1 lemon, pared off in relatively big pieces . Bring the sauce to a light boil, then reduce the heat to simmer and allow to cook for one hour, stirring occasionally, While the sauce is simmering using another saute pan, add 2 tablespoons olive oil and sear the shrimp, scallops (and fish pieces if used) on both sides, making sure not to fully cook them (about half way is fine). Use a sharp pair of kitchen shears to cut down the back of the shrimp until you reach the tail. Remove from heat and stir in the parsley; adjust seasoning with more salt and pepper and a bit of lemon juice if desired. Leek and roasted mushroom soup takes you from holiday overload to vegetable bliss. Add stock, tomatoes, and basil; boil. (415) 391-1849. www.tadichgrill.com. The following are among many Bay Area restaurants offering their own versions of cioppino. Its a great choice for a vegan Thanksgiving centerpiece. This will take about 10 minutes. SAN FRANCISCO When Roseann Grimm was growing up, there was always a pot of long-simmered red sauce on the stove. Read on for a few pointers. Cook the mixture until the tomato paste turns a deep red color. Remove pot from heat and stir in cooked shellfish. Deglaze the pot: When the red pepper mixture begins to look dry and sticky, add white wine. (415) 775-9311. www.letseat.at/cioppinos. Add chopped onion, fennel and a hearty pinch of salt and saute until onion is softened and translucent, about 8-10 minutes. 2. Risotto with Seafood. Cioppino. Add the tomatoes, tomato paste, wine, stock, and bay leaf. Gently stir into the sauce the clams, mussels, shrimp, scallops, and fish fillets. It is the self-appointed original cioppino restaurant, taking the seafood stew classic from the bay's fishing boats to the kitchens on dry land in 1938. Stir in tomatoes, clam juice, wine, salt and pepper. As a classically trained chef with 40+ years of experience in the kitchen, I share my time-tested recipes, knowledge, and chef tips to help you create easy-to-make restaurant-quality meals in your home kitchen. Ingredients 1 cup extra-virgin olive oil 16 tbsp. Duartes Tavern: 202 Stage Road, Pescadero. Turn heat to medium-high, cover and cook another 3 to 5 minutes until the shrimp is cooked and mussels are open. At about the 45-minute mark of simmering the sauce, add in the crabs, mussels and clams with all the pan juices. Make this easy maple-roasted duck. Remove the seafood from the pan and place it on aplate until needed. Mussels and shrimp in a tomato-anchovy broth with bloomy saffron add more than enough fishy flavor. The combination of orange zest, garlic, parsley and olives bring a fragrant liveliness that contrasts nicely with the briny seafood. In the same pan you used for the fresh seafood, add a little more olive oil, then add the clams and mussels. Quarter the body and pick out the meat. For more details, check out his About page. Dungeness crab season is shorter and more delicate than it used to be this past year, the California Department of Fish and Wildlife delayed its start in an effort to protect whales moving through the area. Even the New York Times got in the San Francisco cioppino game recently when it published Anchor Oyster Bars beloved, and roughly 30-ingredient, complex recipe. Originally from Sonoma, he lives in San Francisco. Mix well to combine. Simmer for about 15 to 20 minutes (taste a crab leg to check for doneness). Five minutes before youre ready to serve the Cioppino, add the shrimp and scallops to the sauce and let them finish cooking for five minutes. Cioppino at Sotto Mare restaurant in San Francisco is one version of a dish that's been made with countless iterations over time. You want a plain version of those accompaniments so they compliment the sauce, and not try to fight with the flavors. You make your sauce first and then layer the seafood in a seperate pot, pour the sauce over the seafood, Its a must try for sure. Saute over medium-low heat, stirring often, until softened, about 12 minutes. Thanks for sharing! Its meant to use what was available during the days catch. How would you rate San Francisco Cioppino? So glad you enjoyed it! Well, to rekindle your memory, you only have to think back to the last time you were at Fishermans Wharf and there was a personal-size sourdough loaf-turned-bowl Todays recipe focuses on an underrated fruit: eggplant (yes, eggplant is classified as a berry). Expect creative takes on classics from Bay Area chefs like Reem Assil and Tanya Holland. Just gave to go back. Seafood is a key component of the Mediterranean diet, which is why youll find hundreds of healthy, hearty seafood recipes on the Mediterranean Dish. Stir the anchovies, chile flakes and ground bay leaf into the simmered fennel and onion mixture; then stir in the tomato sauce and clam juice. Cioppino was a dish created by Italian-Americans who settled in the North . Cioppino recipe made popular by Italian immigrants in San Francisco, CA is a fish stew with a variety of seafood, herbs and spices in a tomato based broth. Season with salt, pepper and chili flakes. Make the Parsley-Olive Gremolata: Combine parsley, orange zest, cup olives, garlic, salt and red pepper flakes in a food processor and pulse until a chunky paste forms. If its difficult to grab the beard, you can use a paper towel to get a better grip. Is it worth the time and effort? The shimmering Bay Lights turn off Sunday night as the effort to raise $11 million to fund a bigger, better version is only partway there. 3. Taste broth and add salt, if needed. Transfer mixture to a large stockpot. Lunch, dinner Monday-Saturday. This seafood stew also goes well with a tossed salad and of course crusty bread to dip in the sauce. If you cooked pasta serve over pasta. Gilroy garlic, roasted until golden and processed with butter, is generously spooned over the top, and used to make the garlic bread that comes on the side. Cioppino is such a classic in San Francisco, its practically a clich. Mission Street Oyster Bar: 2282 Mission St. (near 19th Street), S.F. Five minutes before you're ready to serve the Cioppino, add the shrimp and scallops to the sauce and let them finish cooking for five minutes. The Cakebread Cellars American Harvest Cookbook. Get your hands messy with sweet Dungeness crab and crispy fries. Five stars for sure. Add calamari rings during the last five minutes. Cioppino comes from the Ligurian dialect of Italy coming from the word ciuppin. Each time you add a new type of seafood, stir to submerge the seafood in the sauce, return the sauce to a lively simmer and then cover the pot. Youll be compelled to take it home, to toss it with hot, buttered pasta, or to bring it up to a simmer and use it to poach an egg. . Saut until the vegetables are soft and sweet, 10 to 15 minutes. These squash blossoms get a taste of India with garam masala and toasted cumin. Insert the mussels evenly spread across the pan. Discard any open clams or mussels. Michael Bauer, the San Francisco Chronicles restaurant critic for 32 years, wrote in a 1997 edition of The San Francisco Chronicle Cookbook that while cioppino was still found in that neighborhood, it was only a shadow of what it should be.. Stir. Learn how your comment data is processed. This cioppino recipe makes for a showstopper Sunday supper, and is infinitely adaptable substitute scallops for the shrimp, cockles for the clams or lobster for the white fish. As we look out her office window onto the bay, Harriman explains that the origin of cioppino -- and its name -- derive from the Italian fishermen in the early 1900s, when Fisherman's Wharf was still called Meiggs' Wharf. It was adapted from a tuna fisherman named Joe in San Pedro and features lobster tomalley the animals digestive gland along with pine nuts and raisins. Free up your oven and make the case for crispy, crunchy, sage and thyme-y fried chicken this Thanksgiving. But if you cant travel to San Francisco, my Cioppino Stew is the next best thing to being there! Anchors raw bar includes clams, mussels, oysters, fish, shrimp and more. At Sotto Mare, the crab-packed cioppino hides more seafood and pasta. For each ingredient category, chose among the ingredients that follow it to add up to the total volume. sends student to hospital, A $200M bike bridge tantalized this Bay Area city. Step 2 Add wine and let boil until reduced by half, 3 to 5 minutes, scraping up browned bits with a wooden spoon. Will definitely make it again. Here's how it works: Start the cioppino base with fat, either butter or olive oil, and spice from dried chiles or chopped fresh jalapeos (I like using both). Add the fennel and cook until starting to soften, about 2 minutes. When the oil is hot, add the onion, celery, fennel, garlic, and chile flakes. This forgiving recipe for Tang Yuan features peanut, coconut and sesame. Christian Reynoso is a chef, recipe developer and writer. Cioppino, the very quintessentially San Francisco seafood and tomato stew, is one dish I actually never thought I'd adapt. While related to many Italian and other Mediterranean fish stews this homey seafood stew recipe with halibut, shrimp, and mussels is an example of adaptation and ingenuity. Step 3 Add crab and clams. You can learn more about here at saramargaratemay.comLearn More, Your email address will not be published. This gingery, creamy broccoli soup has it all plus tempura for crunch. About cup extra-virgin olive oil (EVOO) 4 tablespoons butter 6 cloves crushed garlic 2 curls lemon peel 2 tablespoons fresh thyme For the Cioppino: cup extra-virgin olive oil (EVOO) 1 small bulb fennel, quartered, cored and thinly sliced 1 leek, halved and thinly sliced 1 rib celery, thinly sliced on bias with leafy tops Reduce heat to medium-low; cook until slightly thickened, about 10 minutes. Where to eat in the Bay Area. Lunch, dinner daily. Heat oil in a large heavy pot over medium heat. How to Make San Francisco Cioppino Seafood Stew Prepare the broth. No turkey for Thanksgiving? Add shallot and garlic; cook 1 minute longer. Cioppino almost always has wine, so add that next. Serve immediately with warm crusty bread and garnish with more fresh parsley. In a Dutch oven, heat oil over medium-high heat. Add the fennel, bell pepper, white part of the scallion and cook . Add seasoning. Add onion and fennel and saute for 5 minutes, stirring. You cant visit San Francisco and not sample the Cioppino Stew. Bonus points if it has citrus as a tasting note seafood and citrus are a match made in heaven. Add onion, fennel and salt. A fabulous dinner option that's easy enough to make on a busy weeknight, but elegant enough to serve to company. Cioppino is a satisfying seafood stew containing a collection of clams, mussels, white fish and shrimp in a tomato-fennel broth. For tourists. Sweet Dungeness crab, crispy french fries and a punchy pickled pepper tartar sauce come together for a dinner that feels special but also very approachable. Your email address will not be published. I'm Suzy, cookbook author and creator. Your email address will not be published. Add garlic, basil, oregano, and red pepper flakes; stir until . Once again, all of the seafood was cooked perfectly which allowed every awesomely creamy, shellfish-loaded bite to be enjoyed completely. Chunks of meltingly tender pork, charred tomatillos, and spicy peppers star in this New Mexicaninspired take on rag. Instructions: Heat a Dutch oven or large pot over medium heat. Flake the white fish fillet and stir it into the pasta along with the mussels and shrimp to coat them well. Place the white fish fillet in the pot, cover with a lid and let simmer and steam until just-cooked through, about 6 to 8 minutes. Stir in garlic and cook for 1 minute. It represents San Francisco, and it represents my family, Ms. Grimm said. But a version in The Los Angeles Times California Cookbook, edited by the food staff in 1981, is so different, its hard to believe its the same dish. Season with teaspoon salt and pepper. Thanks for posting this recipe Dennis! Saute over medium-low heat,. If you are serving your Choppino over pasta you may begin getting the water ready at this time. Add the mussels or clams and cover the pot. Even the New York Times got in the San Francisco cioppino game recently when it published Anchor Oyster Bar's beloved, and roughly 30-ingredient, complex recipe. Many thanks for sharing this sea food recipe. Cook onions, garlic and parsley in oil 3 to 5 minutes, stirring occasionally, until onions are crisp-tender. What follows is a recipe that might get me kicked out of San Francisco. Her favorite beat, however, is cooking, testing and developing recipes in The Chronicle's Test Kitchen. Who better to provide a cioppino recipe than Jesse Llapitan, the executive chef of San Franciscos Palace Hotel, the citys grande dame? I didn't invent the dish (and I'm still very interested to find out who did), where often the baked wheel of cheese is stuffed with jam, nuts or a savory mix of mushrooms. Season with salt and pepper. Since 1995, Epicurious has been the ultimate food resource for the home cook, with daily kitchen tips, fun cooking videos, and, oh yeah, over 33,000 recipes. Set aside and keep warm. Saute until fragrant, 3-4 minutes. Ukrainian chef is reclaiming borshch, Anna Voloshyna calls herself a borshch patriot., Clam chowder? Its a classic dish created by the San Francisco Italian fishermen of North Beach in the late 1800s using the seafood that was left over from the days catch. Risotto, rice or pasta are usually served with cioppino. 2 cups all-purpose flour teaspoon kosher salt cup (4 ounces) unsalted butter, at room temperature Place teaspoon. Pear and ginger is a timeless combination. If you make it at home, you can smell and taste it: This is the moment where everything changes. I love sea food and this is totally yum. This recipe first appeared in our December 2011 issue along with the special feature Italian America. One of the differences with this stew is that you don't make a sauce and then put in the seafood and cook it. Ask the person behind the seafood counter! Transfer both to a plate. Bay Area bracing for cold front that will bring heavy rain, wind and Map shows stunning improvement in California drought, Fight at Riordan basketball game in S.F. Celebrate Lunar New Year with these sweet, mochi-like dumplings. Continue to simmer. Stir in tomatoes, clam juice, wine, salt and pepper. Add jarred red peppers, garlic, oregano and thyme to the pot. Add the crab legs and the shrimp. Add the garlic and cook until fragrant, about 30 seconds. I made this recipe as a special treat for him and he went crazy for it! Crisp beet patties get oomph from spices and a creamy chutney. Make the cioppino base: Set a large Dutch oven or 8-quart stockpot over medium heat and add extra-virgin olive oil. Sarah Fritsche first came to The San Francisco Chronicle as a culinary student in 2006. Cioppino is in fact as fragile as the industries that support it, though its so intertwined with San Franciscos culinary identity that it exists year-round on menus. Also known as "Fisherman's Stew," this easy recipe is filled with clams, mussels, shrimp, and cod. That makes sense when you considering the dishs origins. Enjoy with Cakebread Cellars Napa Valley Chardonnay or another medium- to full-bodied white wine. Serve: Dish up heaping bowls, topped with a dollop of Parsley-Olive Gremolata and a side of grilled sourdough bread for dipping. Discard any unopened clams or mussels. Its my solid opinion that the best way to cook an eggplant is to roast it, slowly, with a lot of olive oil until its golden brown, caramelized and has that distinct custard-like texture. 3 big cloves garlic, peeled and roughly chopped . Flip and sear on the other side for another 3 minutes.