Seafood & Catch · Free recipe
Cioppino (San Francisco Seafood Stew)
A rustic Italian-American stew of clams, mussels, shrimp, and fish simmered in a garlicky tomato-wine broth. A generous seafood feast in one pot.
Step 1
In a large, wide pot, heat the olive oil over medium heat. Add the fennel and onion and cook for 7 to 8 minutes until soft.
Step 2
Add the garlic and red pepper flakes and cook 1 minute until fragrant.
Step 3
Pour in the white wine and simmer for 3 minutes to cook off the alcohol.
Step 4
Add the crushed tomatoes, stock, bay leaf, oregano, and salt. Stir well.
Step 5
Bring to a simmer and cook uncovered for 20 minutes so the broth develops deep flavor.
Step 6
Discard any clams or mussels that are cracked or that stay open when tapped.
Step 7
Add the clams to the broth, cover, and cook for 4 minutes.
Step 8
Add the mussels, cover, and cook 3 minutes more; most shells should begin to open.
Step 9
Nestle the fish chunks into the broth, then scatter the shrimp on top. Cover and simmer gently for 4 to 5 minutes.
Step 10
The stew is ready when the fish is opaque and flakes, the shrimp are pink and curled, and the clams and mussels have opened. Discard any shellfish that stayed shut.
Step 11
Remove the bay leaf and stir in the parsley. Do not stir too hard or the fish will break apart.
Step 12
Ladle into large bowls, making sure everyone gets a mix of seafood, and serve with crusty bread for the broth.
Tips from the test kitchen
- Add the seafood in order of cooking time, delicate items last, so nothing overcooks.
- Serve with big spoons, forks, and an empty bowl for the shells.
