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Cioppino
Created by: Howcan Team
Ingredients
- 1/4 cup olive oil
- 1 large fennel bulb, thinly sliced
- 1 onion, chopped
- 3 shallots, chopped
- 4 cloves garlic, minced
- 1 teaspoon dried oregano
- 1/4 teaspoon red pepper flakes
- 1 bay leaf
- 1 can (28 ounces) diced tomatoes
- 1 cup dry white wine
- 3 cups fish stock
- 1 cup clam juice
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 1/2 pounds mixed seafood (such as shrimp, scallops, clams, mussels, and firm white fish)
- 1/4 cup chopped fresh parsley
- Sourdough bread, for serving
Instructions
- In a large pot, heat the olive oil over medium heat.
- Add the fennel, onion, shallots, and garlic. Cook until the vegetables are tender, about 10 minutes.
- Stir in the oregano, red pepper flakes, and bay leaf.
- Pour in the diced tomatoes with their juices, white wine, fish stock, and clam juice. Season with salt and pepper. Bring to a simmer and cook for 30 minutes.
- Add the mixed seafood to the pot and simmer until the seafood is cooked through, about 5-7 minutes.
- Discard the bay leaf and stir in the chopped parsley.
- Serve the cioppino in bowls with sourdough bread for dipping.
Cioppino is a hearty Italian-American seafood stew that originated in San Francisco in the late 1800s. It was created by Italian immigrant fishermen who would make the dish using the catch of the day, such as Dungeness crab, clams, shrimp, squid, and fish, all simmered in a rich tomato-based broth. The dish was named "cioppino" by the Italian fishermen, derived from "ciuppin," a word in the Ligurian dialect meaning "to chop" or "chopped." Today, the best versions of this dish can still be found in San Francisco's renowned seafood restaurants, where chefs take pride in using the freshest local seafood to create this flavorful and aromatic stew. The key to a great cioppino lies in the quality and variety of seafood used, as well as the rich and savory tomato broth infused with garlic, herbs, and a touch of spice. For a unique twist, some chefs also add a splash of red or white wine to enhance the flavors of the stew. Whether enjoyed in a bustling San Francisco eatery or prepared at home, cioppino continues to be a beloved dish that celebrates the bountiful seafood of the West Coast.
75 min
6
350 calories
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