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Seafood Chippino Recipe
Chippino (pronounced "chea-PEE-no") is not one of our simplier recipes. Not that it is difficult to make, it just has a lot of ingredients. Chippino is an old Italian fish stew dish which to be truly authentic should cook the crab and shrimb in the shells. This usually results in crab shell and sauce flying against the walls when eating, so a large bowl for shells should be on the table. A large supply of napkins and bibs are in order for adults as well as the kids.
Ingredients* 1/2 cup olive oil
* 2 medium onions, chopped
* 4 cloves garlic, minced
* 2 large cans (12 oz. ea.) tomatoes with juice (or 2 cups fresh, peeled tomatoes, chopped)
* 2 cans (14.5 oz. ea.) chicken broth
* 2 Tbsp. honey or brown sugar
* 1 Tbsp. lemon juice or white vinegar
* 1 Tbsp celery seed
* 2 bay leaves
* 1 Tbsp. dry basil
* 1/2 tsp. thyme
* 1 tsp. oregano
* 1 cup water
* 1 tablespoon salt
* 1-1/2 cups white wine
* 2 dungeness crabs (about 2 lbs. each), cleaned and cracked
* 1 1/2 lbs. shrimp, deveined
* 1 1/2 lbs. scallops
* 1/2 lb. rock fish or cod
Directions
1. Heat the olive oil in a 6 to 8 quart pot over medium heat.
2. Add onions, and garlic; cook until onions are softened, stirring frequently.
3. Add tomatoes, mashing them, and their liquid.
4. Add the broth, bay leaf, and all remaining ingredients EXCEPT crab, shrimp, scallops and fish.
5. Bring sauce to a boil, reduce heat; cover and simmer about 45 minutes.
6. Add fish, cook 5 more minutes.
7. Add shrimp, scallops and crab. Return to a simmer and cook another 5-10 minutes until scallops are opaque and shrimp has curled into a shape of the letter "C".
8. Remove bay leaves and serve hot with sourdough bread and your favorite wine.
Makes 8-12 servings
Note: Clams may be added in step 7 if desired. Be sure to remove any that do not open when cooking completed.
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