Log In / Join Now

Rose Pistola's Cioppino

Posted: January 24, 2013

Recipe by chef Mark Gordon, Rose Pistola, San Francisco

Rose Pistola's Cioppino

• 1/2 cup olive oil
• 1 1/2 cups Spanish onion, finely diced (reserve scraps for stock)
• 1/4 cup white onion, finely chopped and rinsed
• 1 tablespoon leeks, chopped
• 2 branches marjoram
• 1 bay leaf
• 1 clove garlic, minced
• 1/4 cup parsley, chopped
• 1 tablespoon harissa
• 1 tablespoon anchovy fillets, chopped
• 1/2 Dungeness crab cut into serving size pieces, along with its fat and any juices
• 5-ounce rockfish fillet
• 1/2 cup crisp, dry white wine such as Sauvignon Blanc or Albariño
• 2 cups pasta water
• 1 cup tomato sauce
• 1/2 cup squid, cleaned
• 8 mussels, cleaned
• 1/4 cup rock shrimp

Step 1: In a small stainless, high-sided saucepan, heat the oil over high heat. Add onion, leek, marjoram, bay leaf and sauté until fragrant. Add garlic, parsley, harissa and anchovy and stir. Add crab and rockfish filet and stir until rockfish turns opaque and begins to break up.

Step 2: Keeping heat high, add wine and reduce slightly. Add pasta water and tomato sauce and boil. Taste for seasoning and add mussels, squid, rock shrimp and a healthy drizzle of olive oil. Boil until mussels open and serve in a warm tureen. Serves 2.

Takeshi Kakizaki
San Mateo CA —  January 29, 2013 1:28am ET
OMG!! 1/2 c. oil for two servings!?

Would you like to comment? Want to join or start a discussion?

Become a WineSpectator.com member and you can!
To protect the quality of our conversations, only members may submit comments. Member benefits include access to more than 315,000 reviews in our Wine Ratings Search; a first look at ratings in our Insider, Advance and Tasting Highlights; Value Wines; the Personal Wine List/My Cellar tool, hundreds of wine-friendly recipes and more.

WineRatings+ app: Download now for 340,000+ ratings.