CRAB CIOPPINO
A Croatian Contribution
By Adam S. Eterovich
In
February 1929, Sunset Magazine adopted the editorial policy that still guides
it: a magazine of Western living for people who live in the West. Over the
years, the recipes that have appeared in its pages have become a history of
Western tastes.
Such
factors as climate, geography, and ethnic mixtures have shaped its regional
life style. Informality and a willingness to experiment are a large part of
everyday experiences in the West.
They
first presented San Francisco’s famous Cioppino in 1941, crediting its
invention to San Francisco fishermen from the Dalmatian Coast (Croatia)
Dungeness crab is the star of this robust shellfish stew; clams and shrimp add
their flavors, too.
It’s
traditional to sop up the thick tomato and garlic sauce with lots of extra-sour
sourdough bread.
San Francisco Style
Cioppino
1/4 cup olive oil or salad oil
1 large
onion, chopped
2 cloves
garlic minced or pressed
1 large
green bell pepper, stemmed,seeded, and chopped
2/3
cup chopped parsley
1
can 15oz tomato sauce
1
can 28oz tomatoes
1
cup dry red or white wine
1
bay leaf
1
teaspoon dry basil
1/2
teaspoon dry oregano leaves
12
clams in shell, suitable for
steaming, scrubbed
1
pound large shrimp (about 30
per lb), shelled and deveined
2
ive or cooked large Dungeness crab
(about2lb each)
,cleaned and cracked
In
a 6-8 quart pan over medium heat, combine oil, onion, garlic, bell pepper, and
parsley; cook, stirring often, until onion is soft. Stir in tomato sauce,
tomatoes (break up with a spoon) and their liquid, wine, bay leaf, basil, and
oregano. Cover and simmer until slightly thickened, about 20 minutes.
To
broth, add clams, shrimp, and crab. Cover and simmer gently until clams pop
open and shrimp turn pink, about 20 minutes longer.
Ladle
hot broth and some of each shellfish into large soup bowls or soup plates.
Makes
6 servings.
DALMATIAN FISHERMEN
Dalmatian
fishermen from the Dalmatian coast and islands of Croatia were fishermen and
oystermen in the bayous of Louisiana, at Biloxi, Mississippi, Mobile Bay,
Alabama and on the Texas Gulf Coast for up to two hundred years.
During
the Gold Rush of 1848 they came to San Francisco. Tadich Grill is the oldest restaurant and fish house in San
Francisco being organized by Dalmatians
from Croatia in 1849. Other famous fish restaurants were Mayes Oyster House (1860’s), Sam’s
(1860’s) Chris’s, Harpoon Louies, and many others, all
owned by Dalmatians.
By
1880 there were over 250 Dalmatian fishermen in San Francisco. The Fishermen’s
Association had Dalmatian-Croatians as presidents and officers in the
1860’s-1870’s.
Many
of the Dalmatian fishermen left San Francisco for the state of Washington,
Canada and Alaska, others went to San Pedro in Southern California. The largest
concentration of Croatian fishermen can be found in San Pedro with an
approximate number of 10,000 in the San Pedro Harbor area.
In
the 1830’s Captain John Dominis-Gospodnetich operating out of Hawaii barreled
and shipped the first salmon out of the state of Washington to the Eastern
United States and established the Salmon Trade. His son John
Dominis-Gospodnetich married an Hawaiian princes who became the last queen of
Hawaii-Queen Lilioukalani and Dominis-Gospodnetich became the King-Consort.
The
first European settler and fisherman on Santa Catalina Island was Maricich.
Another Dalmatian fisherman with his boat settled on an island off the Canadian
Coast and married an Indian woman and later was obligated to also marry her two
widowed sisters. He had 28 children and three wives. He became wealthy and his
picture with his wife appeared as a lable on canned salmon.
The
Dalmatian-Croatian made a considerable contribution to the fishing industry and
style of fish preparation in the West.