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Recipes|Featured Main

Cioppino
Difficulty Level: Advanced
  • Prep Time:
    15 Minutes
  • Cook Time:
    PT45M
    30 Minutes
  • Yield:
    4-6 Servings
Cioppino is an Italian-American fisherman’s stew from San Francisco, using any fresh and available seafood. Feel free to add mussels, scallops or crab.
Ingredients
  • 3 tablespoons extra-virgin olive oil
  • 1 medium onion, chopped
  • 1 fennel bulb, chopped
  • 3 garlic cloves, minced
  • 2 bay leaves
  • 1 ½ teaspoons dried thyme
  • ¼ teaspoon red pepper flakes
  • 1 ½ teaspoons salt
  • 1 teaspoon freshly ground black pepper
  • 1 (28 ounce) can crushed tomatoes (do not drain)
  • 1 ½ cups chicken or vegetable broth
  • 1 cup full-bodied red wine, such as Zinfandel or Syrah
  • 1 (8 ounce) bottle clam juice
  • 1 pound skinless, firm, white-flesh fish fillets
  • ½ pound shrimp, peeled and deveined
  • ½ pound small clams, scrubbed
  • Chopped fresh parsley for garnish
  • 38.34g extra-virgin olive oil
  • 1 medium onion, chopped
  • 1 fennel bulb, chopped
  • 3 garlic cloves, minced
  • 2 bay leaves
  • 6.39g dried thyme
  • 1.07g red pepper flakes
  • 6.39g salt
  • 4.26g freshly ground black pepper
  • 1 (28 ounce) can crushed tomatoes (do not drain)
  • 354.88ml chicken or vegetable broth
  • 236.59ml full-bodied red wine, such as Zinfandel or Syrah
  • 1 (8 ounce) bottle clam juice
  • 453.59g skinless, firm, white-flesh fish fillets
  • 226.8g shrimp, peeled and deveined
  • 226.8g small clams, scrubbed
  • Chopped fresh parsley for garnish

Cioppino is an Italian-American fisherman’s stew from San Francisco, using any fresh and available seafood. Feel free to add mussels, scallops or crab.

Preparation
STEP 1

Heat oil in a heavy 5-6-quart pot. Sauté onion and fennel until tender. Add garlic and sauté 2 minutes.

STEP 2

Add bay leaves, thyme, pepper flakes, salt and pepper.

STEP 3

Add tomatoes, broth, wine and clam juice; bring to a boil. Reduce heat and simmer for 20 minutes.

STEP 4

Stir in seafood and cook, uncovered, until fish is cooked through and clams are open.

STEP 5

Serve with chopped parsley, crusty bread and glass of wine.

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