Italian · Main · Medium
Cioppino
San Francisco's famous seafood stew with shrimp, mussels, clams, and white fish in a rich tomato fennel broth. Dip the sourdough.
The whole recipe in 60 seconds
Cioppino, in 5 ideas
- Scrub the shellfish well and discard any with cracked shells.
- Add the seafood in stages so nothing overcooks.
- Toss any mussels or clams that stay closed after cooking.
- The broth should be bold, season it aggressively.
- Sourdough for dipping is not optional.
What you need
Ingredients
- 3 tbsp olive oil
- 1 onion, diced
- 1 fennel bulb, thinly sliced
- 3 cloves garlic, minced
- 1/2 tsp red pepper flakes
- 1 can (28 oz) crushed tomatoes
- 1 cup dry white wine
- 4 cups seafood or fish stock
- 1 lb mussels, scrubbed
- 1 lb littleneck clams, scrubbed
- 1 lb large shrimp, peeled
- 1 lb firm white fish (cod or halibut), cut in chunks
How to make it
Directions
- Heat the olive oil in a large pot and cook the onion and fennel 6 minutes until soft.
- Add the garlic and red pepper flakes, cook 1 minute.
- Pour in the wine and simmer 2 minutes.
- Add the tomatoes and stock, bring to a boil, then simmer 15 minutes.
- Add the clams and mussels, cover, and cook 5 minutes until they start to open.
- Add the shrimp and fish, cover, and cook 5 more minutes until opaque.
- Discard any shellfish that did not open.
- Ladle into bowls, sprinkle with parsley, and serve with sourdough.
Ask the fish counter for their seafood stew mix, it is often cheaper than buying each type separately.