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Classic Cioppino
Traditional dish · Italian-American
A hearty and flavorful San Francisco classic, this cioppino is a rich tomato and wine-based seafood stew brimming with a variety of fresh fish and shellfish.
Ingredients
- Olive oil3 tablespoons
- Yellow onion1 large, chopped
- Fennel bulb1 large, trimmed and chopped
- Garlic4 cloves, minced
- Crushed tomatoes28 ounces
- Dry white wine1 cup
- Fish stock or clam juice2 cups
- Bay leaf1
- Dried oregano1 teaspoon
- Red pepper flakes1/2 teaspoon
- Saltto taste
- Black pepperto taste
- Cod or other firm white fish1 pound, cut into 2-inch pieces
- Shrimp1 pound, peeled and deveined
- Mussels1 pound, scrubbed and debearded
- Clams1 pound, scrubbed
- Crab legs1/2 pound, cleaned and cracked (optional)
- Fresh parsley1/4 cup, chopped, for garnish
Steps
- 1
Heat olive oil in a large pot or Dutch oven over medium heat. Add onion and fennel and cook until softened, about 8-10 minutes.
- 2
Add garlic and cook for 1 minute more until fragrant.
- 3
Stir in crushed tomatoes, white wine, fish stock, bay leaf, oregano, and red pepper flakes. Bring to a simmer.
- 4
Season with salt and black pepper.
- 5
Reduce heat to low, cover, and simmer for 20 minutes to allow flavors to meld.
- 6
Increase heat to medium-high. Add the fish pieces and cook for 3-4 minutes.
- 7
Add shrimp, mussels, and clams. Cover and cook for 5-7 minutes, or until the shellfish have opened and the shrimp are pink and cooked through. Discard any shellfish that do not open.
- 8
If using, add crab legs during the last 2 minutes of cooking.
- 9
Ladle the cioppino into bowls, ensuring each serving has a variety of seafood. Garnish with fresh parsley.
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