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Cioppino was developed in the late 1800s by Italian fishermen who settled in the North Beach section of San Francisco. Cioppino is traditionally made from the catch of the day, which in San Francisco is typically a combination of Dungeness crab, clams, shrimp, scallops, squid, mussels and fish. Originally it was made on fishing boats at sea by combining various leftovers of the day’s catch.

Ingredients

• 2 cups chopped white onion, divided
• 3/4 cup chopped fresh cilantro, divided
• 1/4 cup olive oil
• 5 tablespoons fresh lime juice, divided
• 3 tablespoons fresh orange juice
• 2 garlic cloves, minced
• 1 teaspoon dried oregano (preferably Mexican)
• 1 pound of your favorite local firm white fish
• Coarse kosher salt
• 1 cup mayonnaise or Greek-style (thick) yogurt
• 1 tablespoon milk
• Corn tortillas
• 2 avocados, peeled, pitted, sliced
• 1/2 small head of cabbage, cored, thinly sliced
• Fresh green salsa
• Lime wedges

Directions

Stir 1 cup onion, 1/4 cup cilantro, oil, 3 tablespoons lime juice, orange juice, garlic, and oregano in medium bowl. Sprinkle fish with coarse salt and pepper. Spread half of onion mixture over bottom of 11x7x2-inch glass baking dish.

Arrange fish atop onion mixture. Spoon remaining onion mixture over fish. Cover and chill 30 minutes. Turn fish; cover and chill 30 minutes longer. Whisk mayonnaise (or yogurt), milk, and remaining 2 tablespoons lime juice in small bowl.

Brush grill grate with oil; prepare barbecue (medium-high heat). Grill fish with some marinade still clinging until just opaque in center, 3 to 5 minutes per side. Grill tortillas until slightly charred, about 10 seconds per side.

Coarsely chop fish; place on platter. Serve with lime mayonnaise, tortillas, remaining 1 cup chopped onion, remaining 1/2 cup cilantro, avocados, cabbage, green salsa, and lime wedges.

Adapted from a recipe at Epicurious.com

Cioppino was developed in the late 1800s by Italian fishermen who settled in the North Beach section of San Francisco. Cioppino is traditionally made from the catch of the day, which in San Francisco is typically a combination of Dungeness crab, clams, shrimp, scallops, squid, mussels and fish. Originally it was made on fishing boats at sea by combining various leftovers of the day’s catch.

Ingredients

• 1 fennel bulb, stalks discarded and bulb cut lengthwise into 6 wedges
• 1 medium onion, quartered
• 3 garlic cloves, smashed and peeled
• 3 tablespoons extra-virgin olive oil
• 2 Turkish bay leaves or 1 California
• 1 1/2 teaspoons dried thyme
• 1/8 teaspoon dried hot red-pepper flakes
• 1 (28-ounce) can crushed tomatoes in juice
• 1 1/2 cups water
• 1 cup full-bodied red wine such as Zinfandel or Syrah
• 1 (8-ounce) bottle clam juice
• 1 pound skinless fillets of thick white-fleshed fish such as halibut, cod, or pollock, cut into 2-inch chunks
• 1 pound (total) mussels, clams, shrimp, crab, scallops, squid, etc.

Directions

Pulse fennel, onion, and garlic in a food processor until coarsely chopped.

Heat oil in a 5- to 6-quart heavy pot over medium-high heat until it shimmers, then stir in chopped vegetables, bay leaves, thyme, red-pepper flakes, 1 1/2 teaspoons salt, and 1/2 teaspoon black pepper.
Cook, covered, over medium heat, stirring once or twice, until vegetables begin to soften, about 4 minutes.

Add tomatoes with their juice, water, wine, and clam juice and boil, covered, 20 minutes. Stir in seafood and cook, uncovered, until fish is just cooked through and mussels open wide, 4 to 6 minutes (discard any that remain unopened after 6 minutes). Discard bay leaves.

Serve with a baguette or rice.

Note: Tomato base can be made in advance, with seafood added later.

Adapted from a recipe at Epicurious.com

Ingredients

• 2 pounds fresh or frozen fish filets of any type
• 1/4 lb. bacon or salt pork, diced
• 1 medium onion
• 4 medium potatoes, peeled and cubed
• 2 cups water
• 1-1 1/2 tsp salt, to taste
• 1./4 tsp pepper
• 1 can (12 oz.) evaporated milk
• 1/2 cup frozen corn (optional)
• 2 T butter (optional)

Directions

If frozen, thaw fish in refrigerator and cut into bite-size pieces. In skillet, saute bacon or salt pork and onion until meat is cooked and onion is golden. Drain and put into slow cooker with the fish pieces. Add potatoes, water, salt and pepper. Cover and cook on low for 5 to 8 hours. Add evaporated milk, corn and butter during last hour.

Ingredients

• 2 1-inch thick fillets of a firm white fish such as halibut, cod, or albacore
• ½ cup chopped cilantro leaves
• 3 tablespoons olive oil
• Juice of ½ lemon
• 1 garlic clove, minced
• 2 medium onions, sliced
• 1 large tomato, chopped (or substitute canned
• diced tomatoes, drained, about 8 oz)
• ¼ cup white wine (optional)
• Salt and pepper to taste

Directions

Preheat oven to 350 deg. F.

Combine cilantro, garlic, lemon juice and 2 tbl. olive oil. Place in dish or plastic bag, and add fish fillets. Be sure fish is coated in marinade. Marinate for about 30 min., while completing rest of dish.

Grease baking dish with 1 tbl. olive oil. Distribute sliced onions on bottom, top with chopped tomato, and sprinkle with salt and freshly ground pepper. Cover with aluminum foil and bake for 30 minutes – onions should be soft.

Place fillets on tops of onion/tomatoes and drizzle marinade on top. Sprinkle with wine, salt and pepper.

Return to oven and bake until fish is flaky, up to 30 minutes.

Serve with rice, polenta, or couscous.