USA · Soups
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.
Ingredients
- Dungeness crab1 whole
- clams500 g
- mussels500 g
- shrimp350 g
- white fish fillets400 g
- extra virgin olive oil3 tbsp
- fennel1 bulb
- yellow onion1 whole
- garlic4 cloves
- red pepper flakes0.5 tsp
- tomato paste2 tbsp
- crushed tomatoes800 g
- dry white wine240 ml
- seafood stock500 ml
- bay leaf1 whole
- dried oregano1 tsp
- flat-leaf parsley3 tbsp
- fresh basil2 tbsp
- salt1.5 tsp
- black pepper0.5 tsp
Method
- 1Heat 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.
- 2Stir 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.
- 3Pour in the dry white wine and simmer until reduced by half. Add the crushed tomatoes, seafood stock, bay leaf, and oregano.
- 4Bring to a gentle simmer and cook uncovered 20 to 30 minutes, until the broth is rich. Season with salt and pepper.
- 5Crack the Dungeness crab into pieces. Add the crab, clams, and mussels, cover, and simmer 3 to 4 minutes until the shells begin to open.
- 6Add 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.
- 7Discard any clams or mussels that stay shut. Keep the simmer gentle throughout so the seafood stays tender.
- 8Stir in the parsley and basil. Ladle into deep bowls and serve with sourdough for soaking up the broth.