Grandpa Joe's
Cioppino

A San Francisco classic that has its roots in Genoa, Italy.

About this recipe

Years ago I discovered an Italian-American version of fish soup in San Francisco called Cioppino.  Cioppino dates back to the 1880s when Genoese fisherman began immigrating to the North Beach area of the city.  The word cioppino comes from the Italian word ciuppin, meaning “to chop”, or “chopped”.  It is a common word in the Ligurian Region of Italy which includes Genoa, where leftovers from the day’s catch were chopped and cooked in a tomato and wine broth.  While Cioppino has become an iconic food in San Francisco, it is virtually unknown by that name anywhere else in the U.S.   

This version of Cioppino uses my Spicy Marinara Sauce, which was inspired by my grandmother’s Tuna Fish and Anchovy Sauce.

Ingredients

  • Spicy Marinara Sauce
  • all-purpose flour
  • fresh Italian parsley, roughly chopped
  • red pepper flakes
  • a selection of fresh or frozen seafood: clams, mussels, shrimp, crab, scallops, calamari, and firm-flesh fish like cod or haddock
  • crusty Italian bread

Directions

  1. Place the clams and mussels in a large bowl filled with cold water.  Add 2 tablespoons of all-purpose flour and refrigerate for one hour.  Thaw any frozen fish or seafood.
  2. Prepare the Spicy Marinara Sauce.  One recipe makes sufficient sauce for two people.
  3. Drain and rinse the clams and mussels in cold water, debeard the mussels, and discard any shells that are not completely closed.
  4. Bring the sauce to a boil and then add the clams, mussels, shrimp, and fish.  Cook over medium-high heat, covered, until all the shells have opened, 5 to 7 minutes.
  5. Add the calamari about 2 minutes before the shellfish are fully cooked.
  6. Just before serving, add a teaspoon of red pepper flakes and 3 tablespoons of parsley.  Discard any clams or mussels that do not open.
  7. Serve immediately with crusty Italian bread.
Grandpa Joe's Cioppino!

Notes

  • Any combination of shell fish and firm flesh fishes will make this dish a success.  Use whatever is available and preferred by your family and guests.  I prefer to use 1 to 1½ pounds of seafood per person.
  • Soaking the mussels and clams in cold water with some flour added causes the mollusks to expel any dirt or sand particles in the shell.
Posted: February 2015.