Cioppino is a hearty Italian-American seafood stew originating from San Francisco. It typically includes a variety of seafood, tomatoes, wine, and herbs. Here’s a basic recipe for Cioppino:
Ingredients:
- 2 tablespoons olive oil
- 1 large onion, diced
- 4 cloves garlic, minced
- 1 red bell pepper, diced
- 1 fennel bulb, diced
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- 1/2 teaspoon red pepper flakes (adjust to taste)
- Salt and pepper to taste
- 1 cup dry white wine
- 1 (28-ounce) can crushed tomatoes
- 4 cups seafood or fish stock
- 1 bay leaf
- 1 pound clams, scrubbed
- 1 pound mussels, scrubbed and debearded
- 1 pound firm white fish (such as cod or halibut), cut into chunks
- 1/2 pound large shrimp, peeled and deveined
- 1/2 pound scallops
- 1/2 pound calamari rings
- Chopped fresh parsley, for garnish
- Crusty bread, for serving
Instructions:
- Heat the olive oil in a large pot or Dutch oven over medium heat. Add the onion, garlic, red bell pepper, and fennel. Cook, stirring occasionally, until the vegetables are softened, about 5-7 minutes.
- Stir in the dried oregano, dried basil, red pepper flakes, salt, and pepper. Cook for another minute until fragrant.
- Pour in the white wine and scrape any browned bits from the bottom of the pot. Allow the wine to simmer for 2-3 minutes.
- Add the crushed tomatoes, seafood or fish stock, and bay leaf to the pot. Bring the mixture to a simmer and let it cook for about 15-20 minutes to allow the flavors to meld.
- Once the broth is flavorful, add the clams and mussels to the pot. Cover and cook for 5 minutes.
- Add the white fish, shrimp, scallops, and calamari to the pot. Cover and cook for another 5-7 minutes, or until the seafood is cooked through and the clams and mussels have opened. Discard any clams or mussels that do not open.
- Taste the broth and adjust the seasoning if necessary.
- Serve the Cioppino hot, garnished with chopped fresh parsley, and accompanied by crusty bread for dipping.
Enjoy your homemade Cioppino!
