Joe and Al Scoma opened Scoma's Restaurant in 1965, supported by a fishing boat and family participation. Scoma's enduring popularity could be from the fabulous location in the heart of Fisherman's Wharf harbor, with a second location near the ferry docks in Sausalito. It could also be from the warm sense of welcome that makes everyone feel like family the moment they walk in the door. Owning their own well-run fishing boat ensures seafood quality. And a key reason for success is keeping true to Grandma Anna Scoma's special way of preparing signature dishes like Cioppino.
Scoma's Cioppino
By Mary Swift-Swan
Published: December, 2002
Joe and Al Scoma opened Scoma's Restaurant in 1965, supported by a fishing boat and family participation. Scoma's enduring popularity could be from the fabulous location in the heart of Fisherman's Wharf harbor, with a second location near the ferry docks in Sausalito. It could also be from the warm sense of welcome that makes everyone feel like family the moment they walk in the door. Owning their own well-run fishing boat ensures seafood quality. And a key reason for success is keeping true to Grandma Anna Scoma's special way of preparing signature dishes like Cioppino.
Stories of Cioppino’s origins are as many and as varied as the way the dish can be prepared. Most common is the tale that when Fishermen’s Wharf was called "Meigg's Wharf", back before WWI, San Francisco based fishermen, mostly of Italian decent, faced with overwhelming catches of Dungeness crab, fish and shellfish, threw the lot into one big cauldron along with tomato sauce and basic bouillabaisse ingredients. The handsome and enduring result: an Italian style hearty, warming and rich fish stew. With round loaves of San Francisco-style French bread and family gathered around a big table, the feast was complete. As your family and friends gather this Holiday season, give this quick, filling and special Scoma's Cioppino recipe a try at home.
Prepare the ingredients in advance of starting the pot. Fresh fish cooks very fast.
Heat olive oil untill it begins to boil. Add garlic and cook for one minute. Add onions and let sweat for two minutes, until blond. (If using dry herbs, add at this point; if fresh, wait.) Deglaze with wine and reduce by half (1-2 minutes at a boil).
Ladle in tomato sauce and mix with first ingredients. Add all raw fish and mix again.
Allow to continue at same temperature until stew is back to a boil, then reduce to simmer.
After 5 minutes, stir well to the bottom of the pan to keep heavier shell fish from sticking. Add fresh herbs and clam juice to thin. Clams open after 7 minutes, providing more juice. Cover and cook for 10 minutes. Add cooked Dungeness crab and cooked shrimp meat. Cook to heat through, 1 to 3 minutes.
Garnish with fresh herbs for classic holiday colors. Serve with toasted plain or garlic French bread. If cracked crab was used, provide bibs or aprons because it's too good to be neat. Scoma's Cioppino is perfect for a winter's day. Enjoy!
Scoma’s Executive Chef Steve Scarabosio. A San Francisco native, his grandparents, now in their 90's, live in Northern Italy region of Piedmonte in Austi. Their love of good wine and food shared with family and friends were an inspiration to Steve. His high school sweetheart Laura introduced Steve to her uncle Joe Scoma 18 years ago. He first joined the Scoma chef staff and later the family when he married Laura. So what does Steve do on his day off? Cook! .
