Great recipe, but for a true Fishermans Wharf Cioppino there should be some Dungeness crab. It was created by the crab fisherman in San Francisco and often made right on the boat with the days fresh catch.
I highly recommend breaking down your own crab for the stew. It's easier than you think and you can save all the yummy juices and "butter" for the broth. Add the crab when you add the other shell fish.
I make a few variations to the recipe - I add 3-4 minced anchovy fillets when I add in the garlic. I also add the tomato paste and cook for a couple of minutes, until nice and caramelized. I then add in the crab juices and "butter" along with a bottle of clam juice to deglaze the pan.
On separate occasions I've used dry red & white wine as well as beer. They've all been great so I recommend using whatever your drinking to pair with the recipe.
Also, you only need one large pot for the recipe. You can sauté everything right in the pot, no need for a separate sauté pan.
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Great recipe, but for a true Fishermans Wharf Cioppino there should be some Dungeness crab. It...