I’ve spent a lot of time in San Fran and there may be nothing I love
more than visiting Fisherman’s Wharf and eating fresh crabs, calamari,
scallops, and soup. So how about we tie it all together and introduce
you to San Francisco style Cioppino? Cioppino is like a seafood stew of
sorts and it is delicious. Since it is Monday Night Football this
recipe is dual functioning, you can make it at home or for a tailgate.
If you are going to tailgate you can make the base ahead and grill
your seafood on the black top then pull it all together. As always and
despite the daunting amount of ingredients, our tailgate recipes are
EASY and can be mostly made ahead. So give it a go!!

For the base of your stew:
3 tablespoons extra-virgin olive oil
1 1/2 cups sliced onion
3 tablespoons minced garlic
Kosher salt and freshly ground pepper
1 cup dry white wine (pinot griggio, sauvignon blanc, etc)
1/4 cup tomato paste
2 1/2 pounds vine-ripened tomatoes, peeled, seeded, and chopped
1 green or red bell pepper, trimmed, seeded, and diced
2 tablespoons minced flat-leaf parsley leaves
1 tablespoon minced fresh thyme leaves
1 bay leaf
3 cups fish stock or 1 cup of clam juice mixed with 2 cups of chicken broth
Kosher salt and freshly ground pepper (again) to taste
1/4 cup julienned fresh basil leaves

The Seafood component:
12 little neck clams
2 cooked Dungeness crab, separated into large pieces, or your favorite
available crab (legs, claws, whole, whatever)
12 mussels
1 pound large shrimp, cleaned and deveined, preferably in shell
1/2 pound cleaned squid, cut into rings, and tentacles halved
1/2 pound sea scallops, trimmed

Don’t forget the crusty bread! San Francisco Sourdough or a flaky
baguette will work perfectly.

The stew base can be made ahead, even a day or two. Heat your oil over
medium-high heat and saute the onions until slightly translucent
(about 5 minutes) then add the garlic and a pinch of salt and pepper
then cook for about two more minutes. Now add the wine to the hot pan
while stirring to bring the flavor bits off of the pan and incorporate
them into your stew. Simmer the wine until reduced by about half. Add
the tomatoes, tomato base, peppers, parsley, thyme, and bay leaf and
cook for 5 minutes. Add the stock or broths; bring to a boil, then
adjust the heat to low maintain a gentle simmer. Simmer for 20-30
minutes uncovered.

For the Tailgate: If you are tailgating heat your grill to
medium-high. Meanwhile begin to reheat your stew base to 165 degrees.
Oil your grill and cook the seafood most way. As the seafood finishes
cooking add it to your stew base. Once all of the seafood is added,
simmer the cioppino for 15-20 minutes then serve.

 At Home: Heat your stew base to 165 degrees on medium-high heat and
add the basil, crabs and clams. Simmer for 4-5 minutes, then add the
shrimp and scallops and simmer for another 4-5 minutes. Lastly add the
calamari and mussels and simmer for 5 minutes or until all of the
seafood is fully cooked then serve.

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One Response to “Monday Night Tailgate Recipe 49ers”

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