Ciopinno

 

Thom Hackett

Original Recipe is Unknown

Servings: 16

 

Ciopinno

 

Some say that Ciopinno originated in the San Francisco Bay area by Portuguese fishermen.  Today it is a very popular dish in all along the Pacific Coast region.  I don't know where the following recipe comes from but I am sure it was where they had daily access to an abundance of fresh seafood.  Most recipes have a number of steps involved in making Ciopinno but I didn't find any of them difficult and with a little practice you can put this together in under an hour.  However, this one is very simple.  Serve with fresh Sour Dough Bread.
 

1 tablespoon olive oil
½ cup mushroom, sliced
½ cup zucchini, sliced
¼ cup green bell pepper, diced
¼ cup celery, diced
¼ cup onion, diced
1 clove garlic, minced
½ cup canned tomatoes, crushed
½ cup frozen French style green beans
½ cup clam juice
1 teaspoon lemon juice
1 teaspoon basil
1 bay leaf
¼ teaspoon salt
1 dash pepper
5 ounces shelled and deveined shrimp
5 ounces clam, shucked
2 ounces canned tuna in oil, drained

Heat oil in a medium saucepan. 

  1. Add mushrooms, zucchini, green pepper, celery, onion, and garlic and sauté over low heat 5 minutes. 

  2. Add tomatoes, green beans, clam juice, lemon juice, basil, bay leaf, salt, and pepper. 

  3. Bring to a boil.

  4. Reduce heat and simmer until vegetables are tender, about 10 minutes. 

  5. Add shrimp, clams, and tuna and cook until shrimp are pink and clams are firm, about 3 to 4 minutes.