The word cioppino means “fish stew” in the Ligurian dialect. Like all classic fishermen stews, the recipe isn’t written in stone. Traditionally, the contents of the dish depend on the catch of the day. At Fisherman’s Wharf in San Francisco, you can count on crab being the main attraction; crab cioppino has been a favorite in the Bay Area for many years. The soup can cook all day if you so desire, but for best results the seafood should really be tossed in at the last minute. Serve it with crusty sourdough bread to sop up the juices.

　　

Ingredients

serves 4

　　1/4 cup olive oil

　　1 yellow onion, finely chopped

　　4 cloves garlic, finely chopped

　　2 (16-ounce) cans chopped tomatoes, undrained

　　2 cups fish or chicken stock (page 91), or water

　　Dash of Tabasco sauce

　　1 cup hearty red wine

　　3 tablespoons fresh basil, cut into chiffonade

　　1 bay leaf

　　1/2 pound shrimp, raw, unpeeled

　　1 small cooked crab, cut into serving pieces

　　6 or 8 small clams

　　1/2 pound red snapper, halibut, or other white fish

　　Salt and freshly ground black pepper

　　1/4 cup chopped fresh parsley, for garnish

　　

Step 1

Place a large sauté pan over medium-high heat and add the oil. Add the onion and sauté for about 5 minutes, until softened. Add the garlic and sauté for 2 minutes.

　　

Step 2

Transfer the contents of the pan to the slow cooker and add the tomatoes, stock, Tabasco sauce, wine, basil, and bay leaf. Cover and cook on low for 4 to 6 hours (though it could be left on for 8 hours if necessary), until the stock is rich and hot, ready for the fish.

　　

Step 3

About 30 minutes before serving, add the shrimp, crab, clams, and fish. Cover and cook on high for about 30 minutes, until the fish turns opaque. Season to taste with salt and pepper and serve garnished with a sprinkling of the parsley.

　　Cooks' Note

　　Suggested Beverage: A full-bodied red wine; Zinfandel or Syrah would do nicely.

　　The Gourmet Slow Cooker: Volume II