San Francisco Cioppino

This San Francisco-style cioppino is a hearty tomato-and-wine seafood stew loaded with clams, mussels, shrimp, and firm white fish, simmered with garlic, fennel, and a touch of red pepper. Serve with crusty sourdough for soaking up the broth.

By YumYum Editorial · Seafood

Prep: 30 min · Cook: 45 min · Total: 75 min · Serves 6

Ingredients

• 3 tbsp olive oil
• 1 small fennel bulb, diced
• 1 yellow onion, diced
• 4 cloves garlic, minced
• 1/2 tsp red pepper flakes
• 1 cup dry white wine
• 1 can (28 oz) crushed tomatoes
• 2 cups seafood or fish stock
• 2 bay leaves
• 1 lb littleneck clams, scrubbed
• 1 lb mussels, debearded
• 1 lb large shrimp, peeled and deveined
• 1 lb firm white fish (halibut or cod), cut into chunks
• 1/2 lb crab legs or claws, cracked
• 1/4 cup chopped fresh parsley
• to taste Crusty sourdough bread, for serving

Instructions

1. Heat olive oil in a large Dutch oven over medium heat and sauté fennel and onion until softened, about 6 minutes.
2. Add garlic and red pepper flakes and cook 1 minute until fragrant.
3. Pour in white wine, scrape up any browned bits, and simmer 3 minutes to reduce slightly.
4. Stir in crushed tomatoes, stock, and bay leaves; simmer uncovered 20 minutes to develop the broth.
5. Add clams and mussels, cover, and cook 5-6 minutes until shells begin to open.
6. Nestle in the fish chunks, shrimp, and crab; cover and simmer 5-7 minutes more until shrimp are pink and fish is opaque and flakes easily.
7. Discard any clams or mussels that did not open, then discard bay leaves.
8. Ladle into wide bowls, scatter parsley on top, and serve immediately with warm sourdough.