Description
Cioppino is a San Francisco–style seafood stew made with a mix of shellfish and fish simmered in a rich tomato and wine broth.
Yield: 6servings | Serving Size: 1½ cups (2 shrimp, 2 clams, ~4 mussels, 2 pieces of fish)
Ingredients
1tablespoonextra-virgin olive oil
1small fennel bulb, chopped (about 1 cup)
1medium onion, chopped (about 2 cups)
4garlic cloves, smashed
¼ to ½teaspooncrushed red pepper flakes
1 ¼teaspoonskosher salt
6oz can tomato paste
¾cupwhite wine
28oz can crushed tomatoes, such as Tuttorosso
2cups water, or clam juice
2bay leaves
12littleneck clams, scrubbed well
½lbmussels, scrubbed well
1dozen jumbo shrimp
26-ouncehalibut fillets, or any white fish, cut into 1 1/2-inch cubes
parsley, or fennel fronds, for garnish
crusty bread, for soaking up the flavorful broth (optional)
Instructions
- Heat oil in a large stockpot over medium heat; add fennel, onion, garlic, crushed red pepper flakes and salt. Cook until aromatic and soft, 6-8 minutes.
- Add tomato paste and cook until the paste begins to caramelize. You can tell this is happening by the color changing slightly darker (to a brick red) and no longer sticking to the pan, about 3 minutes.
Add the white wine and bring to a simmer, 1 minute. Add tomatoes, 2 cups water and bay leaves. Simmer, covered on low for 20-25 minutes, until the flavors meld. Add more water as needed for your desired thickness.
- Add clams and mussels; cover and cook, 5 to 6 minutes. Add the shrimp and white fish; cover and cook until the clams and mussels open fully, the shrimp turn pink and the fish is opaque and cooked through, another 8 to 10 minutes, flipping halfway. Discard bay leaves and any unopened clams.
Garnish with parsley or fennel fronds and serve.
Last Step:
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Notes
Save some fennel fronds for garnish!
A dry white wine, like pinot grigio, works best.
Meatier whitefish, like halibut, sea bass or monkfish, work best as they will hold their shape. Most all seafood can be added to this and benefit the flavor; the addition of lobster, calamari and scallops make the most sense.
*Depending on how thick you want it. Clam juice can be used here in place of water for more flavor.
Nutrition
Serving: 1½ cups (2 shrimp, 2 clams, ~4 mussels, 2 pieces of fish), Calories: 265kcal, Carbohydrates: 27g, Protein: 28g, Fat: 5g, Saturated Fat: 1g, Cholesterol: 83mg, Sodium: 1207mg, Fiber: 6g, Sugar: 13g
