Cioppino
San Francisco fish stew.
Servings: 4
Ingredients
- 3 tablespoons olive oil
- 1 medium onion chopped
- 3 cloves garlic minced
- 2 shallots minced
- 1 28 ounce can diced tomatoes undrained
- 2 14 1/2 ounce cans chicken vegetable or fish broth
- 1 cup dry white wine
- 1 8 ounce bottle clam juice
- 2 tablespoons tomato paste
- 2 tablespoons fresh thyme chopped
- 1 tablespoon fresh oregano chopped
- 1 teaspoon or more! dried crushed red pepper flakes
- 1 bay leaf
- 1/2 cup chopped parsley
- handful of fresh basil chopped
- Assorted firm fleshed fish shellfish and mollusks, such as cod, snapper, halibut or salmon, crab legs, shrimp, mussels, clams, scallops, rinsed. Scrub mussels and clams. Figure about 8-10 ounces of fish/seafood per person, (including shells).
Instructions
- In a large pot or Dutch oven, heat olive oil over medium heat. Add chopped onions and shallots and sauté until translucent, about 3 minutes.
- Add onion, cook 1 or 2 minutes. Add next nine ingredients, tomatoes through bay leaf, bring to a boil. Reduce heat and simmer on low for about 40-45 minutes.
- Add clams and mussels, cover and cook on low for about 5 minutes or until shells begin to open. Add fish, shrimp and/or crab and cook an additional 5 minutes or until fish is cooked through and clams and mussels are opened. Discard any unopened mollusks.
- Adjust seasoning, adding more more salt or red pepper if desired.
- Add fresh chopped parsley and basil.
- Serves 4. Can easily be doubled or tripled.