Description
Experience the rich and hearty flavors of an Authentic San Francisco Cioppino Seafood Stew, a traditional Italian-American seafood stew packed with mussels, clams, shrimp, and firm white fish in a robust tomato and wine broth, perfectly complemented by aromatic herbs and served with crusty bread.
Ingredients
Scale
Base
- 2 tablespoons olive oil
- 1 medium onion, diced
- 1 bell pepper, diced
- 4 garlic cloves, minced
Liquids and Seasonings
- 1 (28-ounce) can crushed tomatoes
- 1 cup dry white wine
- 2 cups vegetable broth or fish stock
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- 1 teaspoon red pepper flakes (optional)
- Salt and black pepper, to taste
Seafood
- 1 pound mussels, cleaned and debearded
- 1 pound clams, cleaned
- 1 pound shrimp, peeled and deveined
- 1 pound firm white fish (like cod or halibut), cut into chunks
Garnish and Serving
- Fresh parsley, chopped (for garnish)
- Crusty bread (for serving)
Instructions
- Prepare the Aromatics: In a large pot, heat olive oil over medium heat. Add the diced onion and bell pepper, sautéing until softened and translucent, about 5 minutes.
- Add Garlic: Stir in the minced garlic, cooking for another minute until fragrant to build the stew’s foundational flavors.
- Incorporate Tomatoes and Wine: Pour in the crushed tomatoes and dry white wine, stirring well to combine. Let the mixture simmer gently for about 5 minutes to meld the flavors.
- Add Broth and Spices: Add vegetable broth or fish stock to the pot. Sprinkle in dried oregano, dried basil, and red pepper flakes if desired. Season with salt and black pepper to taste. Bring the mixture to a gentle simmer.
- Cook Shellfish: Add the cleaned mussels and clams to the pot. Cover the pot and cook for about 5 minutes, until the shells open, releasing their briny flavor into the stew.
- Add Shrimp and Fish: Gently add the shrimp and chunks of firm white fish. Cover again and cook for another 5-7 minutes, until the shrimp turns pink and the fish is opaque and cooked through.
- Rest and Meld Flavors: Remove the pot from heat and let the stew sit covered for a few minutes. This resting period allows the flavors to fully develop and integrate.
- Adjust Seasoning: Taste the stew and adjust salt and pepper as needed to achieve the perfect balance.
- Garnish and Serve: Ladle the cioppino into bowls, garnish with freshly chopped parsley, and serve alongside slices of crusty bread to soak up the flavorful broth.
Notes
- Ensure all shellfish is properly cleaned and debearded to avoid grit in the stew.
- The red pepper flakes add a mild heat but can be omitted for a milder version.
- Use a firm, flaky white fish such as cod or halibut for best texture.
- Serve immediately after garnishing to enjoy the stew at its freshest.
- The crusty bread is essential for dipping and complementing the rich broth.
