Cioppino (San Francisco seafood stew)
65 min · 50 g protein · 408 cals / serving
Fisherman's Wharf in a pot: a garlicky tomato, fennel and white wine broth with a hint of chili, loaded with cod, shrimp, mussels and clams, finished with fresh basil. Serve it with a slice of toasted sourdough for dragging through the broth.
Ingredients
Broth
- 1 1/2 tbsp olive oil
- 1 large onion, diced
- 1 bulb fennel, diced, fronds saved
- 6 cloves garlic, sliced
- 1/2 tsp red pepper flakes
- 2 tbsp tomato paste
- 3/4 cup dry white wine white wine
- 1 can (28 oz) canned crushed tomatoes
- 3 cups fish stock, or clam juice
- 2 bay leaf
- 1/2 tsp dried oregano
- 1/2 tsp salt
Seafood
- 2 lb littleneck clams steamed clams, scrubbed; throw away any with cracked shells, or open ones that don't close when tapped
- 2 lb mussels, scrubbed and debearded; throw away any with cracked shells, or open ones that don't close when tapped
- 1 1/2 lb cod or halibut cod, in 2-inch chunks
- 1 lb large shrimp, peeled and deveined
To finish
- 1/2 cup leaves fresh basil, torn
- 1/4 cup chopped fresh parsley
To serve
- 6 small thin slices sourdough bread, toasted and rubbed with garlic
Steps
- Warm the oil in a large, wide pot over medium heat. Add the onion and fennel with a pinch of salt and cook 8 minutes until soft and sweet, then add the garlic and chili flakes for 1 minute.
- Stir in the tomato paste for 1 minute, then pour in the wine and bubble 3 minutes until reduced by half.
- Add the tomatoes, stock, bay leaves, oregano and salt. Simmer 20 minutes so the broth deepens; taste and adjust the salt.
- Turn the heat up to a lively simmer, add the clams, cover and cook 4 minutes.
- Nestle in the fish, shrimp and mussels, cover and simmer gently 4–5 minutes, until the fish flakes and the shrimp are pink, 145°F, and all the shells have opened. Throw away any that stay shut, and the bay leaves.
- Scatter with basil, parsley and the fennel fronds and serve in wide bowls with the sourdough toast.
Good to know
Do I have to use all that seafood?
No. Cioppino started as a stew of whatever the boats brought in. Use 2 1/2 lb of any mix of firm fish, shrimp, scallops or crab, plus the shellfish if you can get it.
Can I skip the wine?
Use more stock with 1 tbsp lemon juice or white wine vinegar for the acidity. Most of the alcohol cooks off in the open pot either way.
Can I make it ahead?
Make the broth through step 3 up to two days ahead. Bring it back to a simmer and cook the seafood just before serving; reheated shellfish turns rubbery.
Alternative
Per
- Calories
- 69
- Protein
- (51%)
- 8 g
- Fat
- (18%)
- 1 g
- Carbohydrates
- (30%)
- 6 g
- of which sugar
- 2 g
- Fiber
- 1 g
- Sodium
- 208 mg
About 35% of the alcohol remains after cooking; the label counts only that.
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Computed from the ingredients with our published formula, not yet kitchen-tested. General guidance, not medical advice. Talk to your prescriber. How
As written, 2450 kcal goes into the pot and 3781 g of ingredients comes out as about 3560 g of food: 69 kcal per 100 g. Cooking moves water and energy density is the score's biggest lever, so the dish is scored as cooked, not as an average of its parts. Every ingredient links to its food page, with the same data and score. The label's percentages are each macronutrient's share of the calories. The full formula.