Servings
Font
Back
0 from 0 votes

Cioppino

Cioppino is a traditional Italian-American fish and seafood stew from San Francisco, California, that is consumed like a soup.

Prep Time
30 mins
Cook Time
1 hr
Total Time
1 hr 30 mins
Servings: 6 people
Calories: 309 kcal
Course: Main Course
Cuisine: North American , American

Ingredients

  • 25 clams
  • 8 oz. mussels
  • 8 oz. Shrimp , 15 to 20
  • 8 oz. King Crab Legs , cracked and broken into large pieces
  • 8 oz. white fish , halibut, cod, sea bass, cod, etc.
  • 3 tablespoons olive oil
  • 1 large onion , cut into thin strips
  • 1 fennel , thinly sliced
  • 1 stalk celery , finely chopped
  • 4 cloves garlic , pressed
  • ½ teaspoon red pepper flakes
  • 1 bay leaf
  • 1 sprig fresh thyme (or ¼ teaspoon dried thyme)
  • 1 sprig fresh oregano (or ¼ teaspoon dried oregano)
  • 2 tablespoons tomato paste
  • ¾ cup dry white wine
  • 1 cup fish stock
  • 24 oz. tomatoes peeled, seeded and cut into small cubes
  • salt
  • black pepper , freshly ground
  • 4 tablespoons unsalted butter , diced
  • 2 tablespoons finely chopped fresh flat-leaf parsley
  • Crispy toast , to serve

Instructions

    Cup of Yum
  1. Heat the olive oil in a large, heavy-bottomed pot over medium heat.
  2. Add the onion, fennel and celery and cook, stirring frequently, for about 8 minutes.
  3. Add the garlic, chili flakes, bay leaf, thyme and oregano, then sauté for about 3 minutes, stirring frequently.
  4. Add the tomato paste and stir until incorporated.
  5. Then season lightly with salt and pepper.
  6. Add the white wine and fish stock. Then bring to the boil and cook for about 5 minutes.
  7. Then add the diced tomatoes.
  8. Cover the pot and simmer over low heat for 30 minutes.
  9. Remove the lid and add the mussels and clams. Stir them gently to coat them with broth. Then, cover and cook for 5 minutes over low to medium heat.
  10. When the mussels and clams just begin to open, add the shrimp and king crab and toss gently to coat.
  11. Finally place the white fish filets on top.
  12. Season the pieces of white fish with salt and pepper, then cover and cook for another 5 minutes.
  13. Turn off the heat and add the butter. Mix gently until incorporated and melted.
  14. Taste the broth and add more salt and pepper, if necessary.
  15. Sprinkle with parsley and serve immediately with crusty toast.