Finding great food is effortless, whether it is your local taqueria, barbecue stand, upscale eatery, or authentic Vietnamese kitchen. San Francisco’s restaurants offer comforting cuisine without any pretentiousness, making the city feel like home. The norm is to eat locally, seasonally, and organically, with the dominant farm-to-table movement. Our Cioppino with Tarragon-Butter Croutons recipe is inspired by San Francisco’s food traditions and ingredients but with a laid-back approach that matches the city’s vibe. Here is how to prepare it.
Cioppino with Tarragon-Butter Croutons Recipe
Have you tried Cioppino, San Francisco’s famous one-pot dish? It is perfect for using up leftover raw fish, and you can easily substitute halibut and scallops for cod and calamari. Give it a try!
Yield: 4 servings
Ingredients
2 tablespoons extra virgin olive oil
1 large yellow onion, diced small
3 cloves garlic, minced
1 teaspoon chili flakes
1/2 lb bay scallops
a 1-quart fish stock
1 lb. halibut, cut into 2-inch pieces
1/2 cup white wine
1 (28 oz) can of whole peeled tomatoes, crushed
12 clams
1 lb. jumbo shrimp, cleaned and deveined
1/2 lb bay scallops
12 mussels
1 tablespoon lemon juice
4 tablespoons unsalted butter
1 tablespoon parsley, minced
2 tablespoons tarragon, minced
1 cup Italian bread, diced into cubes
Directions
To make a delicious seafood stew, begin by heating oil in a large stockpot over medium heat. Add onions and season with salt and pepper; cook until they are soft and translucent (approximately 6 minutes). Then, mix in chili flakes and garlic and cook for an additional minute before adding fish stock, white wine, and tomatoes. Allow the mixture to simmer for 15 minutes. Add halibut and shrimp and cook for 4 minutes, followed by scallops, clams, and mussels. Cook until the shells of the seafood have opened (discard any that remain closed). Finally, add lemon juice and parsley and serve with croutons.
For tarragon bread, preheat the oven to 375˚F. In a small sauté pan, melt butter. In a separate small bowl, mix the melted butter with tarragon and bread. Spread the mixture evenly onto a baking sheet lined with parchment paper and bake for about 15 minutes or until crispy and golden brown.
