Cioppino (San Francisco seafood stew)
The fishermen’s stew of San Francisco: crab, prawns, clams, mussels and white fish in a rich tomato and wine broth.
- 75 min30 prep · 45 cook
- MediumDifficulty
- 420 kcalper serving
Ingredients
- Onion1
- Fennel bulb1
- garlic4 cloves
- Chilli flakes1 tsp
- Tomato paste2 tbsp
- crushed tomatoes (800 g)1 can
- Dry white wine300 ml
- Fish stock750 ml
- Bay leaves2
- Cooked crab claws or legs500 g
- Clams500 g
- Mussels500 g
- Raw prawns400 g
- Firm white fish, in chunks500 g
- Fresh basil, torn3 tbsp
- Olive oil4 tbsp
- Saltto taste
- Black pepperto taste
Missing something? Ingredients with × can be left out.
Steps
- 1
In a large pot, soften the chopped onion and fennel in the oil. Add the garlic and chilli for a minute.
- 2
Stir in the tomato paste, pour in the wine and let it bubble until reduced by half.
- 3
Add the tomatoes, stock and bay leaves and simmer gently.
- 4
Season the broth, then add the crab, clams and mussels. Cover and cook until the shells start to open.
- 5
Add the fish and prawns, cover again and simmer until just cooked through.
- 6
Throw away any shells that stay closed, scatter the basil and serve with sourdough bread.
Tips and questions
- Can I make cioppino ahead?
- Make the tomato broth up to 2 days ahead and keep it in the fridge. Add the seafood only when reheating, just before serving.
- Which seafood can I use?
- Any mix works: scallops, squid or extra prawns can replace the crab. Keep a firm white fish so it does not fall apart.
- What do I serve with it?
- Toasted sourdough, ideally rubbed with garlic, for dunking. A green salad is all you need besides.
Enjoy your meal!
You made it. Serve it while it is hot, or pick your next recipe.
Your screen stays on while you cook.
