Cioppino
San Francisco's magnificent Italian-American fish stew — a rich tomato and white wine broth piled with Dungeness crab, clams, mussels, shrimp and firm white fish. Born on Fisherman's Wharf from Italian immigrant fishermen.
- Total
- 50 min
- Serves
- 6
- Level
- Medium
Prep 20 min · Cook 30 min
Ingredients
Method
Heat olive oil over medium heat. Sauté onion and fennel for 10 minutes until soft. Add garlic and chilli flakes; cook 2 minutes. Add tomato paste; cook 2 minutes.
About 5 min
Add white wine; boil 3 minutes. Add crushed tomatoes, fish stock, bay and thyme. Bring to a simmer and cook 20 minutes to develop the broth. Season with salt.
About 11 min
Add crab and cook 5 minutes. Add clams and mussels; cover and cook 4 minutes until they begin to open.
About 11 min
Add shrimp and fish. Cover and cook 3–4 minutes until shrimp are pink and fish is just cooked through. Discard any clams or mussels that haven't opened.
About 11 min
Ladle into large, deep bowls making sure each bowl gets plenty of all the seafood varieties. Spoon the rich tomato broth over the top. Garnish with parsley.
About 11 min
Serve with thick slices of toasted sourdough for soaking up the broth. Bibs are appropriate — this is a messy, joyful dish meant to be eaten with your hands.
About 3 min
Nutrition per serving (estimate)
- Calories
- 460
- Protein
- 54 g
- Carbs
- 24 g
- Fat
- 14 g
- Fibre
- 5 g
- Sugar
- 10 g
- Sodium
- 1200 mg
Contains: gluten, fish, shellfish
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Recipe by Boon Tools.