USA · Soups · High protein
Cioppino
A San Francisco seafood stew of Italian-American origin: Dungeness crab, clams, mussels, shrimp, and white fish simmered in a tomato-and-white-wine broth scented with fennel and garlic. Born as a fishermen's communal pot, it is served with sourdough for soaking up the broth.
50 min 360 kcal 6 serves Advanced💪High protein🇺🇸USA★★★★★4.9
Ingredients
ServingsMetric
- 1 wholeDungeness crab
- 500 gclams
- 500 gmussels
- 350 gshrimp
- 400 gwhite fish fillets
- 3 tbspextra virgin olive oil
- 1 bulbfennel
- 1 wholeyellow onion
- 4 clovesgarlic
- ½ tspred pepper flakes
- 2 tbsptomato paste
- 800 gcrushed tomatoes
- 240 mldry white wine
- 500 mlseafood stock
- 1 wholebay leaf
- 1 tspdried oregano
- 3 tbspflat-leaf parsley
- 2 tbspfresh basil
- 1.5 tspsalt
- ½ tspblack pepper
Method
- Heat the olive oil in a large heavy pot over medium heat. Add the chopped fennel and onion and cook until soft, about 8 to 10 minutes.
- Stir in the garlic and red pepper flakes and cook 1 minute until fragrant; do not let the garlic brown. Add the tomato paste and cook 1 minute more to deepen it.
- Pour in the dry white wine and simmer until reduced by half. Add the crushed tomatoes, seafood stock, bay leaf, and oregano.
- Bring to a gentle simmer and cook uncovered 20 to 30 minutes, until the broth is rich. Season with salt and pepper.
- Crack the Dungeness crab into pieces. Add the crab, clams, and mussels, cover, and simmer 3 to 4 minutes until the shells begin to open.
- Add the white fish and shrimp, nestling them into the broth. Simmer gently 3 to 4 minutes more, until the fish flakes and the shrimp are pink.
- Discard any clams or mussels that stay shut. Keep the simmer gentle throughout so the seafood stays tender.
- Stir in the parsley and basil. Ladle into deep bowls and serve with sourdough for soaking up the broth.
FAQ
Most often dry white, so the seafood leads. Red such as Merlot or Montepulciano makes a heavier, tomato-forward version. Either way, keep it dry, not sweet.
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