I’d like to tell you I got this recipe while visiting Italy. Cioppino has its roots in Italy and incorporates several regions of the country to make an exceptional fish stew. But, in truth, cioppino originated in San Francisco. Regardless of the name, it is good ol’ American ingenuity that brings us all the flavors in this fresh seafood dish. I would also like to tell you that I got this recipe while visiting San Francisco. And I HAVE been to San Fran once. But I didn’t have cioppino there. Sadly, one of the best cioppino dishes I ever had was in Dallas, Texas. Alfredo Trattoria’s, an Italian restaurant on Lemmon Avenue had THE best ever! But, after many, many years Mr. Trattoria had to close up shop. He and co-owner Mario Perez had owned the busy restaurant for over fifteen years, but after 9/11 they saw less and less business. So, I’ve been looking for another outstanding cioppino ever since. 🙁 I found another, actually. In Seattle at Elliott’s on the waterfront of Puget Sound. This is a big WOW! While visiting our friends, Jon and Amy, in January for Jon’s 50th birthday, we actually managed to eat at Eliott’s twice. And yes, you guessed it. Both times I had the cioppino. Don’t fix what ain’t broke! (Unfortunately, no pics of the meal.) Wow, that was a GREAT trip! Thanks for walking down Memory Lane with me there for a minute. OK, back to the biz at hand. The recipe I started with came from Natalie, of Natalie’s Killer Cuisine who lives nearby in Dallas. Of course, it wouldn’t be appropriate for me to give all the credit to San Fran, especially since the Texas Rangers will be playing the San Francisco Giants in the World Series. So, I had to make this cioppino with a bit of a southwestern flair. I’ll walk you through the west coast version, too. Cuz I’m a nice gal that way. Southwestern Style Cioppino Yields 4 portions (for San Franciscans, 2 for Texans) 1 T. Olive Oil 1 large Elephant Garlic Clove, minced 1/2 Onion, small diced 1 Red Bell Pepper, small diced 1 cup White Wine 1 cup Chicken Stock 1 bottle Clam Juice (about 1 1/8 cup) 1 T. FRESH Lemon Juice 1 tsp Sea or Kosher Salt 1 T. FRESH cracked Black Pepper 1 T. Chimayo Red Chile Powder (or […]
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