Services

" Create your own unique version of cioppino with your favorite morsels from
the sea, or use whatever is in season, like the San Francisco fishermen who
are credited with inventing this Italian-American seafood soup, as early as
the 1900’s. As with most fisherman stews and soups, the ingredients
aren’t cast in stone, but are rather a result of the day’s catch. In line with that, I
make my cioppinos based on what is available (and affordable) in the market when I
go shopping. I lived in the Bay Area for 11 years and have tasted a dozen different
American variations of cioppino - all are “correct”! My version differs from the
traditional San Fransisco recipes in ways that are purely personal preference: certain
types of shellfish, a distaste for mushrooms (though they can certainly be added to
your own cioppinos), and the immense variety of fish available in the Pacific
Northwest, where I now reside. Experiment with your own regional seafood, or liven it
up with sprigs of fresh mint and oregano. But, whatever you do, make sure everyone
has big towels, crab crackers, and picks.
It’s a gloriously messy meal . . . ENJOY ! "
Chef Simon

    SEAFOOD CIOPPINO

1 lb. Sea Bass, Alaska Salmon, or Halibut
1 lb. small Lobster tails, Crayfish, or Crawdads
1 lb. Alaskan King, Snow, or Dungeness Crab
1 lb. medium Shrimp
1 quart Scallops

1 bunch Celery                                 3-4 Tomatoes
               1 each Green and Red Bell Peppers
1 large Onion                                 2 cloves Garlic
3 TBSP chopped fresh Parsley
1 TBSP chopped fresh Oregano
1/2 cup Olive Oil (preferably First Cold Pressed)

  1 quart Marinara Sauce
        Salt and Pepper

Three easy steps to your own Cioppino . . .

1. COOK THE SEAFOOD. Cut the raw fish into serving-sized pieces, and eliminate large bones. Shell
and de-vein the shrimp, leaving the tails intact. Rinse the scallops, lobster, and crab. Set aside.
Fill a large stockpot with enough water to cover the seafood items by about 2 inches over the top, but DO
NOT add the seafood yet. Bring the water to a boil, then cook all seafood in the boiling water for about 5
minutes. Remove seafood, and SAVE the LIQUID. Break apart the crab and cut the lobster into pieces,
leaving the shells on. The crab and lobster pieces will be in individual serving bowls, so estimate the
sizes accordingly. Eliminate fragmented bits of shell.

2. MAKE THE SAUCE. Heat the olive oil in a large saucepan, then saute the onion, garlic , and green
peppers in the oil. Stir-fry for 3 minutes. Add the tomatoes and cook down for a minute or two, then add
the marinara sauce. (Note: use any marinara of your choice, preferable with an oregano base; canned or
jarred sauces work fine, or make our own.) Cook on medium heat for 15 minutes, stirring constantly.
Do not accelerate this step; the cooking of the sauce is very critical to final taste.

3. ASSEMBLE. Add the seafood to the sauce: first the crab and lobster, then fish and scallops, topped
by the shrimp. Keep heat on medium and allow the pot to come to a boil again.
At this point, start adding the seafood broth that you saved earlier. Filter out any remaining shell pieces,
etc, and use only clear portions of the broth. For a thicker stew, add broth to cover the seafood by at least
two inches . For a thinner soup, add more broth, to your desired consistency. Water can also be added,
if necessary.
Salt and Pepper to taste, cover, and let simmer for 30 minutes.

Serve in deep dish bowls. If desired, add rice to the bottom of the bowl. We recommend a nice Italian
Risotto or Basmati.

There are three species of king crab in Alaska- red king crab, blue king crab, and brown king
crab. They are found in different areas of Alaskan waters. Above is a detailed map of the main
habitat areas. Most of the king crab harvested in Alaska comes from the Bering Sea, though
there are smaller fisheries to the north in Norton Sound and in the southeast.

Ask Cade: Below are are a few of the questions we landlovers have for an Alaska
fisherman.

How are crabs caught in Alaska?
Large steel crab pots are baited with a combination of chopped herring and cod or salmon.
The pots typically used are 7’ x 7’ x 3’, and weigh 700 pounds. The pots are set from the crab
boats using hydraulic launchers, and are retrieved with hydraulic winches.

How big are the boats that you work on?
They have all been around 150 feet in length, although there are many boats which participate
in the fishery which are closer to 100 feet.

I hear that crab fishing pays good money. Is this true?
Sometimes. When the fishing is good, I have earned over $1,000 a day. However, I have also
participated in seasons where the fishing was very scratchy, and I didn’t make enough money
to cover my expenses, making my fishing trip a net loss.

I hear that crab fishing is extremely hard work. Is this true?
Crab fishing is the hardest work I know of. On a good boat, the crew will put in 20 or 21 hour
days. When fishing is good, or when the boat is in a storm with heavy icing conditions, the
crew will work round-the-clock.

What is the difference between snow crab and king crab?
Snow crab are also known as “tanner” or “opelio” crab. Opelio crab are the smallest variety,
with an average weight of 1 to 1 1/2 lbs. Tanner crab are larger, weighing 2 or 3 pounds when
mature. Both of these varieties of snow crab lack the spines which cover king crab. King crab
are the crab that Alaska is famous for. I have seen king crab as large as 18 pounds, and with
a leg-span of more than 6 feet!

Where are king crab caught in Alaska?
King crab are predominantly caught in the Bering Sea. The Kodiak Island area became
famous for king crab in the late 1970s, but has since been closed to commercial fishing for
many years. Southeast Alaska also has king crab fisheries, although these are relatively
minor compared to the Bering Sea fishery.

The word ciuppin is
said to be a part of the
regional dialect of the
port city of Genoa, in
Italy. Fish stews and
zuppas of all various
types and styles,
identified by the name
ciuppin, are made
throughout the Riviera
Ligure and along the
eastern part of the
Ligurian coast,
towards Tuscany.

Stacy Cooper
contributed this
version of
American cioppino’s
history:

“Daddy once told
me a tale about the
Italian fishermen
who invented this
soup on the docks
of San Francisco.
The first one back
would have a pot
of rich tomato
broth bubbling
over a fire on the
dock, and would
call to the other
returning
fishermen ‘chip-in-
o,’ an invitation to
chip in the
leftovers from the
day’s catch for
their communal
supper. I’ve also
heard that the
name comes from
‘ciuppin’ meaning
‘little soup’ or
‘leftover soup.”
Wherever it came
from,
it’s delicious and
well worth the time
and effort.”