Italian-American · Members
San Francisco Cioppino
A fisherman's seafood stew of clams, mussels, shrimp and flaky white fish in a garlicky tomato and white wine broth.
- Wharf-style seafood feast
- Make-ahead tomato broth
- Impressive for guests
Cioppino was created by Italian immigrant fishermen on the San Francisco wharf, who tossed whatever was left of the day's catch into a big pot of spicy tomato broth. We build the base with fennel, garlic and wine, let it simmer to deepen, then add the seafood in stages so everything finishes perfectly tender. It looks like a showstopper but comes together in under 90 minutes. Have plenty of toasted sourdough ready, because the broth is the best part.
Instructions
Heat the olive oil in a large, wide Dutch oven over medium heat. Add the onion, fennel and a pinch of salt and cook, stirring, until soft and translucent, 8 to 10 minutes.
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