American · Dinner
Cioppino
A San Francisco seafood stew of Dungeness crab, clams, shrimp and white fish simmered in a garlicky tomato-wine broth built from sautéed fennel, onion and bay leaf, finished with parsley and served with sourdough for mopping.
$12
20 minsPrep
35 minsCook
55 minsTotal
MediumLevel
Nutrition per serving
520Calories
42gProtein
19gFat
30gCarbs
7gSugar
4.5gFiber
1450mgSodium
220mgChol
3.2gSat Fat
950mgPotassium
180mgCalcium
5.5mgIron
10mcgVitamin B12
22mgVitamin C
shellfish
protein-rich
mediterranean
all-time-classics
Instructions
1
Prep
Clean the clams and shrimp; cut the fish into chunks; thinly slice the fennel and onion.
2
Saute
Warm olive oil in a medium pot over medium heat and cook fennel and onion for 5 minutes until softened and translucent.
3
Bloom
Stir in garlic, bay leaf, oregano, and red pepper flakes, cooking for 1 minute until fragrant.
4
Simmer
Pour in wine and cook for 2 minutes, then add crushed tomatoes and fish stock. Simmer for 15 minutes over medium-low heat until broth deepens to orange-red.
5
Poach
Add fish and shellfish to broth, cover, and cook for 6 to 8 minutes over medium-low heat until clams open and shrimp turn opaque. Discard unopened clams. Remove bay leaf, season with salt and pepper, stir in parsley.
6
Plate
Ladle cioppino into a wide bowl and serve with toasted sourdough alongside for mopping the broth.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 13 oz371g mixed shellfish (clams, shrimp, and Dungeness crab claw, cleaned)
- 5.6 oz160g white fish fillet
- 2 tbsp2 tbsp olive oil
- 1/2 cup70g fennel
- 1/2 cup60g onion
- 4 cloves4 cloves garlic
- 1 cup120g, a third of a 14.5 oz can canned tomatoes
- 2/3 cup160ml dry white wine
- 1/2 cup120ml fish stock
- 22 bay leaf
- 1/2 tsp1/2 tsp dried oregano
- 1/4 tsp1/4 tsp red pepper flakes
- salt, to taste
- black pepper, to taste
- 2 tbsp2 tbsp parsley
- 2 slice2 slice sourdough bread
