SF Style Cioppino
I love to make this SF Style Cioppino recipe this time of year. We always have family over during the holidays and this is the perfect meal that is elegant in presentation, easy to prepare, light, healthy and oh’ so delicious!
Along the west coast, we get amazing Dungeness Crab which is in season beginning in mid-November, so timing is perfect. Last year, unfortunately, we had no Dungeness Crab due to a neurotoxin called domoic acid, found in the crabs caused by warm ocean waters and algae growth. Needless to say, this was a big bummer. I love crab, even just on it’s own. It can be served cold or warm with just a side of clarified butter and a squeeze of fresh lemon and some SF Sourdough bread, done. I made this SF Style Cioppino last year, but substituted a few lobster tails for the crab. It was still great, but I think the crab makes it…especially since it’s SF style!
Choosing the right bread is also important here. A sourdough round warmed in the oven with garlic, butter and fresh parsley is perfection. I included this at the bottom of my recipe as well…it’s a must. Next time you want a lighter meal, this big bowl of beautiful seafood is your answer! Grab a glass of Pinot Noir or Sangiovese which pairs perfectly with the tomato-based sauce and you will be in heaven!