Cioppino, despite its very Italian name, originated in San Francisco in the 19th century. Immigrants from the town of Genoa are said to have created this Fisherman’s stew, made from the daily catch, it in the North Beach neighborhood.
Ours is a slightly different variant as we will be making a mousse with scallops and shrimp. A mousse is a classic French technique and can be made with any protein that incorporates air bubbles making it light and full of flavor. The scallops and shrimp will be pureed and mixed with herbs and very cold cream and egg as a binder.
We will be serving the Cioppino with a Piquillo Pepper Rouille, which is a thick puree served on bread or directly into the broth. Traditionally made with Red Peppers, we are using Piquillo Peppers (translate as “little Beaks”), which are fire roasts triangular peppers ubiquitous in Spanish cuisine.