San Francisco Style Cioppino

Discover the rich and hearty flavors of San Francisco style cioppino, a seafood stew with a robust tomato base.

Ingredients

• 1/4 cup olive oil
• 1 medium onion, chopped
• 1 green bell pepper, chopped
• 3 cloves garlic, minced
• 1 fennel bulb, sliced
• 1 teaspoon red pepper flakes
• 1 can tomato paste
• 1 cup dry white wine
• 1 can crushed tomatoes
• 4 cups fish stock or clam juice
• 1 pound white fish fillets, cut into pieces
• 1 pound large shrimp, peeled and deveined
• 1 pound mussels, cleaned
• 1 pound clams, scrubbed
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 2 bay leaves

Instructions

1. In a large stock pot, heat the olive oil over medium heat. Add the chopped onion, green bell pepper, garlic, and fennel bulb. Sauté until the vegetables are softened, about 5 minutes.
2. Stir in the red pepper flakes and tomato paste, cooking for another 2 minutes until the paste darkens in color.
3. Pour in the dry white wine, scraping up any browned bits from the bottom of the pot. Simmer for 5 minutes to reduce slightly.
4. Add the crushed tomatoes and fish stock or clam juice to the pot. Stir well to combine.
5. Bring the mixture to a simmer. Add the pieces of white fish, ensuring they are submerged in the liquid.
6. Cover the pot and cook for 10 minutes to allow the fish to cook through.
7. Add the shrimp, mussels, and clams to the pot. Cover again and cook until the shrimp are pink and the shellfish have opened, about 10 minutes.
8. Season with salt and black pepper. Add the bay leaves and simmer gently for 5 more minutes.
9. To serve, remove the bay leaves and ladle the cioppino into bowls, ensuring each bowl has a mix of seafood and broth. Serve hot with crusty bread.

Save This Recipe

---

Chopped is powered by people alongside Cookie, our AI sous-chef. Every cook and kitchen is unique, so be sure to check seasoning, temperature, and cook time as you go. Consult packaging for dietary information and always follow food safety guidelines.

---