Description
Experience the rich and hearty flavors of Authentic San Francisco Cioppino Seafood Stew, a classic Italian-American dish bursting with fresh seafood, aromatic herbs, and a savory tomato and white wine broth. This ultimate recipe combines mussels, clams, shrimp, and firm white fish simmered in a fragrant base, perfect for a comforting meal served alongside crusty bread.
Ingredients
Scale
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
Base
- 2 tablespoons olive oil
- 1 medium onion, diced
- 1 bell pepper, diced
- 4 garlic cloves, minced
- 1 (28-ounce) can crushed tomatoes
- 1 cup dry white wine
- 2 cups vegetable broth or fish stock
Seasoning & Garnish
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- 1 teaspoon red pepper flakes (optional)
- Salt and black pepper, to taste
- Fresh parsley, chopped (for garnish)
- Crusty bread (for serving)
Instructions
- Heat Oil and Sauté Vegetables: In a large pot, heat 2 tablespoons of olive oil over medium heat. Add the diced onion and bell pepper. Sauté until softened, about 5 minutes.
- Add Garlic: Stir in the minced garlic and cook for an additional minute until fragrant.
- Add Tomatoes and Wine: Pour in the crushed tomatoes and 1 cup of dry white wine. Stir well and allow the mixture to simmer for about 5 minutes to meld the flavors.
- Add Broth and Spices: Pour in 2 cups of vegetable broth or fish stock, then add 1 teaspoon dried oregano, 1 teaspoon dried basil, and 1 teaspoon red pepper flakes if using. Season with salt and black pepper to taste. Bring the mixture to a simmer.
- Add Mussels and Clams: Add the cleaned mussels and clams to the pot. Cover and cook for about 5 minutes until the shellfish start to open.
- Add Shrimp and Fish: Gently add the peeled and deveined shrimp along with chunks of firm white fish. Cover and cook for another 5 to 7 minutes until the shrimp turns pink and the fish is opaque and cooked through.
- Let Stew Rest: Remove the pot from heat and let the stew sit for a few minutes to allow the flavors to meld together.
- Adjust Seasoning: Taste the stew and adjust salt and black pepper as needed for the perfect balance.
- Garnish and Serve: Ladle the cioppino into serving bowls, garnish generously with freshly chopped parsley, and serve immediately with slices of crusty bread for dipping and soaking up the broth.
Notes
- Use firm white fish like cod or halibut to prevent fish from falling apart during cooking.
- Make sure to clean mussels and clams thoroughly to avoid grit in the stew.
- Red pepper flakes are optional and can be adjusted based on desired heat level.
- Serve with crusty bread such as sourdough to enjoy the broth fully.
- The stew can be made with fish stock for a richer flavor or vegetable broth for a lighter option.
