49er Tailgate Cioppino
Okay, we were stymied by the Packers again. Brett Favre pulled another one out of the hat and Terrell was whining! At least the Cioppino was great!
This recipe is adapted from a McCall's cookbook. One of the keys
to any tailgate or outdoor cooking is to prepare the majority of
your chopping and measuring at home before your destination. Plastic
baggies are great to use as containers for your measured ingredients.
This is a good recipe for the December playoff run when the Dungeness crab
season is in full swing in the Bay Area. I usually cook this right
on a grill of a smokey joe, but a coleman stove is fine also.
-
1/3 cup olive oil
-
1 cup chopped onion
-
1 jar clam juice
-
1 cup chopped green pepper
-
3 cloves garlic, crushed
-
1 doz. littleneck clams
-
1 can (1b, 12 oz.) tomatoes
-
1 can (8oz) tomato sauce
-
1 cup dry red wine
-
1/3 cup parsley
-
2 teaspoons salt
-
1/2 teaspoon dried oregano leaves
-
1/4 teaspoon dried basil leaves
-
1/4 teaspoon pepper
-
1 lb fresh cod
-
2 dungeness crabs, cooked, cracked and cleaned
-
1 doz mussels
-
1doz scallops
At home, rinse and clean all fish, crab, mussels, clams.
Cut cod in large pieces. Chop all vegetables and portion out ingredients
in plastic bags or containers. Portion out dry ingredients also.
1. In hot oil in a large 16 qt. kettle, sauté onion, green
pepper, green onion and garlic, stirring occasionally, until onion is golden-about
10 minutes.
2. Add clam juice ,tomatoes, tomato sauce, wine, parsley, salt,
oregano, basil leaves, pepper, and 1 cup water to the sautéed vegetables;
mix well. Adjust amount of liquid to your liking.
3. Bring to boiling; simmer, covered, approx. 30 minutes.
If using a smokey joe monitor carefully and take off heat if necessary
to keep to a simmer.
4. Add clams and mussels and cook until shells open. Discard
any unopened shells.
5. Add crab, fish. return to boiling. Add scallops
last as they will cook quickly. Simmer covered for approx. 20 to
30 min.
I usually add extra tomatoes, wine and water to have enough liquid.
Tabasco sauce is a nice condiment also for this dish
Goes good with garlic bread or sourdough. A dry chardonnay stands
up well with all the fish, but a good chianti works also.
Remember, this is a stew, so experiment with other fish if you want.
It all seems to work.
Return to Home Page
