Cioppino is a traditional San Francisco dish adapted from a Genoese seafood stew called ciuppin, which early fishermen made from the leftovers of their catch. This is my version slightly lighter and more flavourful than the ones I had in San Francisco. If clams open early remove from broth and add back in later. Substitute halibut, grouper, cod or monkfish for the bass.
Recipe courtesy of Lucy Waverman, Food Author and Columnist.
Heat oil on medium heat in large sauté pan. Add onions and sauté for 2 minutes. Add garlic, anchovies and parsley sauté for 1 minute or until anchovies start to melt.
Add wine and bring to boil. Reduce by half about 2 minutes. Add tomatoes, broth and sambal oelek, bring to boil, reduce heat and simmer gently together for 20 minutes or until flavourful.
Turn heat to medium low and add clams; simmer for 3 minutes, covered. Add fish, mussels and shrimp and cook 3 to 5 minutes longer uncovered or until fish is barely cooked and mussels and clams start to open. Stir in calamari and cook 2 minutes longer or until just opaque. Remove mussels and clams as they open and return to stew before serving along with any juice.
Spoon into bowls and serve drizzled with extra olive oil and a toast on the side.