Cioppino is an Italian-American dish that derives from Northern California. It's origins date back to the late 1800's by Italian immigrants who fished off Meiggs Wharf and lived in the North Beach neighborhood of San Francisco, many with roots from the port city of Genoa, Italy. If a fisherman had no luck out on the water, they would walk around the docks with a pot, asking other fishermen to chip in whatever they could. What made it into the pot became their cioppino!
While typically a fish stew, we've brewed up our own cioppino-inspired recipe using a medley of ingredients collected from around the Big Island in our bags - our Pā'ina Bags! From cherry tomatoes and turnips from Rincon Farms, to breadfruit from the Hawai'i 'Ulu Cooperative and a shellfish harvest from Kona Cold Lobsters - this is a farm forward dish highlighting all fresh ingredients. Pair with a nice pasta or artisan bread for a delicious seafood feast!
For Stew Base:
1 tsp Canola or Olive Oil
2 Cloves Minced Garlic
2 Bay Leaves
1 Onion, diced
1/2 cup White Wine
1 lb Tomatoes, diced
1 tsp Patis (Fish Sauce)
3 cups Clam Juice
Stew Seafood & Veggies:
1 lb Keahole Shrimp (or jumbo shrimp)
1 lb Clams
1 lb Mussels
4 pieces White Tokyo Turnips, quartered
6-8 pieces Cherry Tomatoes, quartered
12 oz Par-Cooked 'Ulu (Breadfruit), cubed
Begin by preparing the stew base.
Over a medium flame, place 1 tsp of canola or olive oil in a pot. Allow oil to heat then lower your flame. Add garlic and simmer for about 30 seconds, then add onions. Sweat onions until translucent.
Add white wine and reduce for about 1-2 minutes, then add tomatoes.
Bring flame/heat back to about medium and simmer tomatoes until stewed, about 5-7 minutes.
Add clam juice, patis and a few pinches of kosher salt. Let base simmer on medium heat, uncovered, for about 25-minutes.
When base is close to being ready, place another larger pot on a medium flame. Add oil and once hot, then add garlic to brown.
After 30-45 seconds, add shrimp. Saute until shrimp turns orange in color on both sides.
Next, carefully pour in stew base to combine with shrimp. Simmer for another 30-seconds or so then add 'ulu. Stir generously, then add clams and mussels.
Allow another 30-seconds then add tomatoes and turnips. Combine well, finish with additional salt (if needed, to taste) for flavoring. Allow stew to simmer for 7-8 minutes.
Remove from heat. Finish with a few chopped basil leaves, if desired. Enjoy!
WATCH THE COOKING TUTORIAL:
BONUS: How to clean your Keahole Shrimp
This dish calls for Keahole Shrimp, also known as Pacific White Shrimp. These are large, meaty, firm shrimp that are mild-sweet in flavor and absolutely delicious! If shopping with us, shrimp is provided whole by Kona Cold Lobsters with shells and head-on. We recommend cooking with the shrimp heads-on as this will elevate aromas and flavors, however it is best to remove the shells and the main top vein ("sand vein"). Watch Ocean's quick one-minute tutorial below to learn more!