Authentic San Francisco-Style Cioppino
Indulge your cravings and bring the social dining experience of the coast right to your own table with this intensely flavorful seafood stew recipe from FreshAIG.com.
FreshAIG Quick Facts
- Species: Dungeness Crab (Metacarcinus magister), White Shrimp (Litopenaeus setiferus), Pacific Cod (Gadus macrocephalus), Blue Mussels (Mytilus edulis)
- Total Time: 1 hour 15 minutes
- Diet Types: Pescatarian, Dairy-Free, High-Protein
Preparation Method: Stewing and simmering in a rich tomato and wine broth.
Servings: 6 to 8 people
Ingredients
- 1/4 cup extra-virgin olive oil
- 1 large yellow onion, chopped
- 1 large fennel bulb, thinly sliced
- 4 cloves garlic, minced
- 1 tsp crushed red pepper flakes
- 1/4 cup tomato paste
- 1 (28-ounce) can crushed tomatoes
- 1.5 cups dry red or white wine
- 3 cups seafood broth or clam juice
- 1 bay leaf
- 1 lb Dungeness crab legs and claws, pre-cooked
- 1 lb Pacific cod, cut into 2-inch chunks
- 1 lb large shrimp, peeled and deveined
- 1 lb fresh mussels, scrubbed and debearded
- Fresh parsley, chopped for garnish
- Crusty sourdough bread, for serving
Instructions
- Heat the olive oil in a large heavy-bottomed pot or Dutch oven over medium heat. Add the chopped onion and sliced fennel, sautéing until softened and translucent, about 8 to 10 minutes.
- Stir in the minced garlic and crushed red pepper flakes, cooking for 1 minute until fragrant. Add the tomato paste and stir constantly for another 2 minutes to caramelize the paste.
- Pour in the wine, scraping up any browned bits from the bottom of the pot. Let it simmer and reduce by half, which usually takes about 5 minutes.
- Stir in the crushed tomatoes, seafood broth (or clam juice), and the bay leaf. Bring the stew to a gentle boil, then reduce the heat to low, cover, and let it simmer for 30 minutes to allow the flavors to marry perfectly.
- Remove the lid and gently nestle the crab legs and mussels into the hot broth. Cover and cook for 3 to 4 minutes.
- Add the Pacific cod chunks and the shrimp, gently submerging them in the liquid. Cover and cook for an additional 4 to 5 minutes, or until the mussels have opened wide (discard any that remain closed), the shrimp are vibrant pink and opaque, and the cod flakes easily.
- Remove from heat, discard the bay leaf, and ladle the Cioppino into large bowls. Garnish generously with fresh parsley and serve immediately with thick slices of toasted sourdough bread for soaking up the deeply gratifying broth.
