Name: Cioppino, or Fisherman’s Stew
Yield: Serves 4 to 6
Cuisine: American
Ingredients: Sea salt and freshly ground black pepper; Pinch of saffron; 1 fennel bulb, chopped; ⅓ cup (55 g) pitted picholine olives; 1 pound (455 g) Santa Barbara prawns, left whole, head on; 1 pound (455 g) Manila clams, scrubbed; 1 pound (455 g) cleaned squid, left whole if possible; 2 tablespoons chopped fresh parsley; 4 cloves garlic, thinly sliced; plus 1 clove peeled and halved; 4 (5-ounce/180 g) cod fillets; 2 tablespoons olive oil; 2 heirloom tomatoes, cored and cut into large cubes; 1 baguette, split in half lengthwise; 1 pound (455 g) Puget Sound mussels, scrubbed; 1 pound fish bones; 1 jalapeño chile, seeded and minced; 1 onion, chopped; 4 fingerling potatoes, diced; 4 fresh parsley stems; 2 cups (480 ml) good rosé wine

Preparation info

Serves
4 to 6

Difficulty
Complex

Appears in

The Barbuto Cookbook

By Jonathan Waxman

Published 2020

About

The essence of any stew comprised of fish should be three things. One, a good mix of shellfish and whole fish; two, a base of onions, garlic, and perhaps fennel and/or ginger; and three, vegetables that will be hardy enough to stand up to a long cook. This recipe has these three components. I love the mix of shrimp, clams, mussels, cod, and squid. These all have their intrinsic flavors; however, together they really begin to shine. Fennel is a strong root vegetable that is an exemplary buil