San Francisco Cioppino
A robust Italian-American seafood stew that originated on the wharves of San Francisco. This tomato-based fisherman's soup combines a variety of fresh seafood with wine, herbs, and aromatics. Created by Italian immigrant fishermen who settled in North Beach, it exemplifies the city's maritime heritage and multicultural influences.
Ingredients
- 1/4 cup olive oil
- 1 onion, diced
- 1 fennel bulb, cored and diced
- 1 red bell pepper, diced
- 6 garlic cloves, minced
- 1/2 tsp red pepper flakes
- 1 tsp dried oregano
- 1 tsp dried thyme
- 2 bay leaves
- 2 tbsp tomato paste
- 1 can diced tomatoes (28 oz cans)
- 1 cup dry white wine
- 4 cups fish stock or clam juice
- 1 lb littleneck clams, scrubbed
- 1 lb mussels, scrubbed and debearded
- 1 lb large shrimp, peeled and deveined
- 1 lb firm white fish (halibut, cod, or sea bass), cut into 2-inch chunks
- 1 lb Dungeness crab legs or 1/2 crab, cracked
- to taste salt
- to taste black pepper, freshly ground
- 1/4 cup fresh parsley, chopped
- 2 tbsp fresh basil, chopped
- 1 loaf sourdough bread, sliced and toasted
Instructions
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1
In a large pot or Dutch oven, heat 1/4 cup olive oil over medium heat. Add 1 diced onion, 1 cored and diced fennel bulb, and 1 diced red bell pepper. Cook until softened, about 8 minutes.
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2
Add 6 minced garlic cloves, 1/2 tsp red pepper flakes, 1 tsp dried oregano, 1 tsp dried thyme, and 2 bay leaves. Cook for 1 minute until fragrant.
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3
Stir in 2 tbsp tomato paste and cook for 2 minutes, stirring constantly.
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4
Add 1 can diced tomatoes (28 oz cans) with their juice and bring to a simmer. Cook for 5 minutes, stirring occasionally.
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5
Pour in 1 cup dry white wine and bring to a boil. Cook for 2-3 minutes to reduce slightly.
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6
Add 4 cups fish stock or clam juice, bring to a simmer, and cook for 10 minutes to allow flavors to meld.
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7
Season the broth with to taste salt and to taste freshly ground black pepper to taste.
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8
Add the 1 lb scrubbed littleneck clams and 1 lb scrubbed and debearded mussels to the pot, cover, and cook for about 5 minutes until they begin to open.
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9
Gently add the 1 lb peeled and deveined large shrimp, 1 lb cut into 2-inch chunks firm white fish (halibut, cod, or sea bass), and 1 lb Dungeness crab legs or 1/2 crab, cracked. Cover and simmer gently for another 5 minutes until the seafood is just cooked through and the shellfish have opened. Discard any shellfish that remain closed.
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10
Remove from heat and stir in 1/4 cup chopped fresh parsley and 2 tbsp chopped fresh basil.
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11
Ladle the cioppino into large, shallow bowls, making sure each serving gets a variety of seafood.
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12
Serve immediately with toasted 1 loaf sliced and toasted sourdough bread for dipping into the flavorful broth.