Seafood & Shellfish
San Francisco-Style Cioppino
A tomato and white wine seafood stew with fish, shrimp and mussels, perfect with crusty bread.
- Prep
- 20 mins
- Cook
- 45 mins
- Total
- 1 hr 5 mins
- Serves
- 6
- Level
- Medium
Cioppino is a fisherman's stew built on a fennel-scented tomato broth. Make the broth first, then add the seafood in order of cooking time so nothing gets tough. Discard any mussels that do not open.
Ingredients
Serves 6
Directions
- Heat the oil in a large Dutch oven over medium heat. Add the onion and fennel and cook 8 minutes until soft.
- Stir in the garlic, pepper flakes and tomato paste and cook 1 minute.
- Add the wine and simmer 3 minutes. Stir in the tomatoes, clam juice, bay leaves and oregano. Simmer, partly covered, 25 minutes.
- Add the fish and nestle in the mussels. Cover and cook 4 minutes.
- Add the shrimp, cover and cook 3 to 4 minutes more, until the shrimp are pink and opaque, the fish flakes easily and is opaque, and the mussel shells have opened. Discard any mussels that stay closed and the bay leaves.
- Ladle into warm bowls and top with parsley. Serve with crusty bread.
Tips and make-ahead notes
- The tomato broth can be made 2 days ahead; reheat to simmering before adding seafood.
- Swap in clams for some of the mussels.
- Cut fish into large pieces so it does not fall apart.
Nutrition per serving
- Calories
- 340
- Carbohydrates
- 20g
- Protein
- 36g
- Fat
- 12g
- Fiber
- 4g
- Sodium
- 1020mg
Estimated. Values change with brands, portion sizes and substitutions.
