Classic San Francisco–Style Cioppino
This cioppino includes a few elements borrowed from bouillabaisse, most notably saffron and fennel, which add depth and aroma without changing the dish’s San Francisco roots. If you don't have them, they can be omitted, but the flavor won't be as rounded.
Equipment
Ingredients
- ¼ cup extra virgin olive oil
- 1 celery stalk diced
- 1 medium onion diced
- 1 leek cleaned, cut in half and then thinly sliced
- 1 clove garlic minced
- ¼ cup chopped fennel
- ½ teaspoon dried thyme
- ½ bay leaf
- 1 cup dry white wine or white vermouth
- 2 cups crushed tomatoes with juice
- 1 cup bottled clam juice or Lindy's Fumet
- Large pinch red pepper flakes
- Pinch of saffron threads
- Salt and pepper to taste
- 12 whole mussels or clams or splurge and use both cleaned
- 12 whole raw medium shrimp shelled and deveined, tails left on
- ½ pound bay scallops
- 1 Dungeness crab cleaned, broken into pieces and cracked or lobster cut into pieces, or other crab if you have a local favorite
- 1 pound snapper halibut, cod or other white fish, cut into bite-sized pieces
- Minced parsley
Instructions
- In a large saucepan or Dutch oven, heat the oil; add the celery, onion, garlic, leek, fennel, thyme, and bay leaf. Saute 5 minutes.
- Add the wine and reduce by half (about 3 minutes); add the tomatoes, clam juice, saffron, red pepper flakes, salt, and pepper. Simmer on medium-low heat for 20 minutes.
- Add the mussels or clams (or both); remove them to a bowl as they open. This keeps them from overcooking. Discard any shellfish that do not open.
- Add the rest of the seafood and cook until the shrimp is pink, scallops are opaque, crab is hot and the fish is cooked. Divide the shellfish between 6 heated bowls; ladle the stew over; top with parsley and serve with a loaf of good garlic bread. and a nice bottle of Zinfandel or Chianti. (In Italy many fish stews are served over a garlic crostini, you can do that too with this if you so desire).
Nutrition
Serving: 1gCalories: 309kcalCarbohydrates: 13gProtein: 32gFat: 12gSaturated Fat: 2gPolyunsaturated Fat: 9gCholesterol: 79mgSodium: 654mgFiber: 2g
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