What is cioppino, and how do you make it with a stew base?
Cioppino is a tomato-based seafood stew that Italian fishermen created on the wharfs of San Francisco in the 1800s. A cook making it from scratch builds the tomato and vegetable base first, then adds the seafood. A stew base does that first part. With San Gennaro Northwest Cioppino, bring the base to a simmer, add about 1.5 lb of seafood and simmer about 5 minutes. One jar serves 4 to 5.
What is cioppino?
Cioppino is a hearty tomato-based seafood stew. Italian fishermen created it on the wharfs of San Francisco in the 1800s, so it is an Italian-American dish. The pot holds tomatoes, vegetables, garlic, herbs and spices, with the seafood added near the end. Crab, clams, mussels, prawns, scallops and firm fish are all common choices. In San Francisco, Dungeness crab is the classic.
Made from scratch, the base takes most of the work. The cook chops, dices, stirs and watches the pot before any seafood goes in. The seafood itself cooks in minutes.
How did cioppino become a Mascio family recipe?
Gennaro "Jerry" Mascio founded San Gennaro Foods in 1993. A U.S. Navy veteran, crabber, clam digger and former Alaska fisherman, he made cioppino for his family every chance he got. He often made it on holidays, including the Feast of the Seven Fishes, the Italian-American Christmas Eve seafood dinner. San Gennaro Northwest Cioppino comes from a Mascio family recipe.
The family has done the slow part for you: the chopping and simmering that builds the base.
What is in the Northwest Cioppino base?
San Gennaro Northwest Cioppino is a ready-made cioppino base in a 24.7 oz (700 g) jar. It is full of chunky tomatoes, carrots, celery, garlic, onion, herbs and spices. The base is gluten free with no sugar added, and it is made with non-GMO ingredients. It contains clam broth and clam base, so it holds seafood before you add any.
Because of the clams, the base is not vegetarian or vegan. The base also contains green onion, red peppers, tomato paste, olive oil, basil and cayenne pepper. San Gennaro makes the base at its plant in Kent, Washington.
How do you make cioppino with the stew base?
In a large pan or pot over medium-high heat, bring the Northwest Cioppino base to a simmer. Add about 1.5 lb of seafood, such as crab, clams, mussels, prawns, scallops or fish. Simmer until the seafood is cooked through, about 5 minutes depending on the seafood. Take care not to overcook it. One jar serves 4 to 5.
Seafood cooks at different speeds, so add it in stages. Clams and mussels go in first. They are done when their shells open; throw out any that stay shut. Prawns, scallops and fish pieces cook fastest, so add them last.
What do you serve with cioppino?
Garnish the stew with fresh parsley and a wedge of lemon. Serve it with sourdough bread to soak up the broth, or spoon it over creamy polenta. Sourdough is the San Francisco pairing. For wine, seafood pairs with a crisp white or a dry rosé.
For creamy polenta, cut a roll of San Gennaro Traditional Italian Polenta into small pieces. Cover them with 1 cup of broth and 1 tablespoon of olive oil, and cook over medium heat about 10 minutes, stirring often. Mash it smooth and stir in 1/2 cup of Parmesan. See Creamy Polenta. The base is on the Northwest Cioppino page, in a 2-pack, or in the Classic Cacciatore & Northwest Cioppino Combo.