Lemongrass Cioppino

Melissa shares her recipe for Lemongrass Ciopinno

I had to pay homage to my city’s iconic seafood stew, cioppino. Italian immigrant fishermen working on San Francisco’s Fisherman’s Wharf in the late nineteenth century created this quick, one-pot dish from a base of simmered tomatoes, garlic, and white wine with contributions from the local catch—halibut, Dungeness crab, shrimp, and mussels. I bring in Asian aromatics like lemongrass, ginger, and lime leaves for an even more complex flavor. You can make the base the night before. The next day, bring it to a simmer before adding the freshest seafood available from your fishmonger. Level it up: Cooked Dungeness or king crab legs combined with the shrimp and fish make a delicious addition. Continue reading →