Cioppino
Cioppino is a delectable seafood stew that hails from San Francisco, featuring an assortment of shellfish and fish gently cooked in a hearty broth infused with tomatoes and wine.
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Ingredients
- 1 tablespoon extra-virgin olive oil
- ¼ to ½ teaspoon crushed red pepper flakes
- 1 ¼ teaspoons kosher salt
- 6 oz can tomato paste
- ¾ cup white wine
- 28 oz can crushed tomatoes
- 2 cups water
- 2 bay leaves
- 12 littleneck clams
- ½ lb mussels
- 1 dozen jumbo shrimp
- 2 6-ounce halibut fillets
- parsley
- crusty bread
- 1 small fennel bulb
- 1 medium onion
- 4 garlic cloves
Instructions
- 1
In a spacious stockpot, warm oil over medium heat; introduce the fennel, onion, garlic, crushed red pepper flakes, and a pinch of salt. Sauté until the mixture becomes fragrant and the vegetables soften, approximately 6 to 8 minutes.
- 2
Stir in the tomato paste and allow it to cook until it starts to caramelize. You’ll know it’s ready when the color deepens to a brick red and it no longer adheres to the bottom of the pot, which should take about 3 minutes.
- 3
Pour in the white wine and let it reach a simmer for 1 minute. Then, add the tomatoes, 2 cups of water, and bay leaves. Cover and let it simmer on low heat for 20 to 25 minutes, allowing the flavors to blend together. If you prefer a thinner consistency, feel free to add more water as needed.
- 4
Incorporate the clams and mussels; cover the pot and let them cook for 5 to 6 minutes. Next, add the shrimp and white fish; cover again and cook until the clams and mussels have fully opened, the shrimp has turned pink, and the fish is opaque and fully cooked, which should take another 8 to 10 minutes. Remember to flip the seafood halfway through. Discard the bay leaves and any clams that remain closed.
- 5
Finish by garnishing with parsley or fennel fronds and serve hot.
Nutrition Information
Notes & Tips
- *Depending on how thick you want it. Clam juice can be used here in place of water for more flavor.
- epending on how thick you want it. Clam juice can be used here in place of water for more flavor.