Classic Cioppino Recipe

Cioppino is a classic seafood stew with Italian-American roots, originating from the fisherman’s wharf in San Francisco. This hearty dish is packed with a variety of seafood simmered in a fragrant tomato and white wine broth, making it a comforting yet elegant meal.

Ingredients

Base

• 3 tablespoons olive oil

• 1 large fennel bulb, thinly sliced

• 1 onion, chopped

• 3 large shallots, chopped

• 2 teaspoons salt

• 4 large garlic cloves, finely chopped

• 3/4 teaspoon dried crushed red pepper flakes (plus more to taste)

• 1/4 cup tomato paste

• 1 (28-ounce) can diced tomatoes in juice

• 1 1/2 cups dry white wine

• 5 cups fish stock

• 1 bay leaf

Seafood

• 1 pound manila clams, scrubbed

• 1 pound mussels, scrubbed and debearded

• 1 pound uncooked large shrimp, peeled and deveined

• 1 1/2 pounds firm-fleshed fish fillets (such as halibut or salmon), cut into 2-inch chunks

Directions

1. Prepare the Broth

   • In a large pot over medium heat, warm the olive oil.

   • Add fennel, onion, shallots, and salt. Sauté until onions become translucent, about 10 minutes.

   • Stir in garlic and red pepper flakes; cook for 2 more minutes.

   • Add tomato paste, stirring well. Pour in diced tomatoes with their juices, wine, fish stock, and bay leaf.

   • Cover and bring to a simmer. Reduce heat to medium-low and cook for 30 minutes, allowing the flavors to blend.

2. Add the Seafood

   • Increase heat to medium. Add clams and mussels, cover, and cook until they start to open, about 5 minutes.

   • Gently stir in shrimp and fish. Simmer until shrimp are pink, fish is opaque, and shellfish are fully open, about 5 more minutes. Discard any shellfish that do not open.

3. Serve and Enjoy

   • Taste the broth and adjust seasoning with additional salt or red pepper flakes.

   • Ladle into bowls and serve with crusty bread for dipping.

Tips for the Best Cioppino

• Use fresh seafood: The fresher the ingredients, the more flavorful the stew.

• Choose a good dry white wine: Sauvignon Blanc or Pinot Grigio complements the seafood broth.

• Customize the seafood: Feel free to add crab, scallops, or calamari for extra variety.

Enjoy this delicious and aromatic seafood stew as a comforting meal for any season.

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