Heirloom Tomato Cioppino with Cinco Mares and Chochoyotes

Name: Heirloom Tomato Cioppino with Cinco Mares and Chochoyotes
Cuisine: Mexico
Ingredients: 1 fennel bulb, cored and julienned; 2 leeks, white and pale green parts, julienned; 2 leeks, white and pale green parts, julienned; 3 cups (720 ml) dry white wine, preferably Sutter Home Sauvignon Blanc; 3½ cups (785 g) tomato paste Pinch of saffron threads; 2 cups (480 ml) Spicy Shrimp Stock; 3 cups (720 ml) dry white wine, preferably Sutter Home Sauvignon Blanc; 1½ teaspoons coriander seeds, dry roasted; 1 fresh bay leaf; 3½ cups (785 g) tomato paste Pinch of saffron threads; 1½ teaspoons fennel seeds, dry roasted; 2 tablespoons room-temperature lard, olive oil, or other fat; 1 bunch fresh cilantro, finely chopped; 1 tablespoon kosher salt; 2 tablespoons room-temperature lard, olive oil, or other fat; 2 quarts (2 L) fish stock or chicken stock; 2 quarts (2 L) fish stock or chicken stock; 1 pound (455 g) store-bought fresh masa for tortillas or Basic Masa from Masa Harina; Fresh lemon juice, for seasoning; ½ pound (225 g) jumbo shrimp (11/15 count), shelled and deveined; ½ pound (225 g) jumbo shrimp (11/15 count), shelled and deveined; 8 ounces (225 g) skinless black cod fillet, cut into large dice; 1 cup (145 g) Sungold cherry tomatoes, cut in half, for garnish; 6 Dungeness crab legs, from live crabs (reserve and freeze bodies for another use); 6 Dungeness crab legs, from live crabs (reserve and freeze bodies for another use); ½ pound (225 g) mussels, preferably from Penn Cove Seafood, rinsed and any errant beards removed (see Note); ½ pound (225 g) littleneck clams, rinsed; 1 cup (135 g) grape tomatoes, cut in half, for garnish; Leaves from 1 bunch fresh opal basil, torn, for garnish; 2 leeks, white and pale green parts, julienned

Preparation info

Makes
6
Servings

Difficulty
Easy

Appears in

Convivir

By Rogelio Garcia

Published 2024

About

San Francisco has a very special place in my heart. It is a city filled with innovators and has evolved into a culinary mecca, with talented chefs, world-class restaurateurs, and adventurous home cooks. Hospitality is at the forefront, and food is a large part of what brings millions of tourists to the Bay Area. But as innovative as San Francisco is, the locals never forget the classics brought to the city by immigrants. In the late 1800s, San Francisco’s Italian immigrants created cioppino

Ingredients

Americas
Mexico
San Francisco
Stew
Central America
Leftovers
Gluten-free

Ingredients

Method