Description
Experience the rich and hearty flavors of Authentic San Francisco Cioppino, a classic Italian-American seafood stew brimming with fresh mussels, clams, shrimp, white fish, and scallops simmered in a savory tomato and white wine broth. This comforting main course is perfect for seafood lovers and pairs wonderfully with crusty bread for dipping.
Ingredients
Scale
Base
- 2 tablespoons olive oil
- 1 medium onion, finely chopped
- 1 small fennel bulb, chopped
- 4 garlic cloves, minced
- 1/2 teaspoon red pepper flakes (optional)
- 1/4 cup tomato paste
- 1 cup dry white wine
- 1 can (28 oz) crushed tomatoes
- 2 cups seafood stock (or fish stock)
- 1 bay leaf
- 1 teaspoon dried oregano
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
Seafood
- 1/2 pound mussels, scrubbed and debearded
- 1/2 pound clams, scrubbed
- 1/2 pound uncooked shrimp, peeled and deveined
- 1/2 pound firm white fish (like halibut or cod), cut into chunks
- 1/2 pound sea scallops
Finishing
- 2 tablespoons chopped fresh parsley
- Crusty bread, for serving
Instructions
- Sauté Aromatics: Heat olive oil in a large Dutch oven or heavy pot over medium heat. Add the chopped onion and fennel and cook for 5–6 minutes until softened.
- Add Garlic and Red Pepper Flakes: Stir in minced garlic and red pepper flakes and cook for 1 minute to release their flavors.
- Incorporate Tomato Paste: Add tomato paste and cook, stirring constantly, for 2 minutes to deepen the tomato flavor.
- Deglaze with Wine: Pour in the dry white wine and bring the mixture to a simmer, scraping the bottom of the pot to loosen any browned bits.
- Add Tomatoes and Stock: Stir in crushed tomatoes, seafood stock, bay leaf, dried oregano, salt, and black pepper. Simmer uncovered for 20–25 minutes to develop a rich broth.
- Cook Shellfish: Add the clams and mussels first, cover the pot, and cook for 5 minutes until their shells open.
- Add Remaining Seafood: Add shrimp, white fish chunks, and scallops. Cover and simmer another 5–7 minutes, or until all shellfish have opened and the fish is cooked through. Discard any unopened shellfish.
- Finish and Serve: Stir in fresh chopped parsley and serve the cioppino hot with crusty bread for dipping.
Notes
- Use the freshest seafood available, adjusting the selection based on seasonal catch.
- For deeper flavor, prepare the broth base ahead and add seafood just before serving.
- A splash of Pernod or a pinch of saffron can enhance the aromatic depth of the broth.
- Make sure to discard any shellfish that do not open after cooking to ensure food safety.
