Cioppino
A tomato-based fisherman's stew loaded with Dungeness crab, clams, and fish, created by Italian immigrant fishermen in San Francisco.
- Prep
- 30 min
- Cook
- 45 min
- Total
- 75 min
- Servings
- 6
- Difficulty
- Medium
- Calories
- 410 kcal
Equipment
- •Large stockpot
Nutrition
Per serving, approximate
- Calories
- 410 kcal
- fat
- 14
- carbs
- 18
- protein
- 42
- calories
- 410
Instructions
- 1
Heat olive oil in a large pot. Saute the onion and garlic until soft.
- 2
Add crushed tomatoes, wine, and fish stock. Simmer for 20 minutes to build the broth.
- 3
Season with salt, pepper, and a pinch of red pepper flakes.
- 4
Add the crab pieces. Simmer for 5 minutes.
- 5
Add clams and mussels, cover the pot, and cook until they open, about 5-7 minutes.
- 6
Add fish and shrimp. Simmer just until cooked through, about 5 minutes more.
- 7
Throw away any unopened shells. Stir in parsley and serve hot with bread.
Chef's tips
Use the freshest seafood you can find and add it in stages so nothing overcooks. A splash of the crab cooking liquid deepens the flavor of the broth.
Storage
Refrigerate broth separately from shellfish up to 2 days.
Reheating
Reheat gently on the stovetop; do not boil to avoid rubbery seafood.
Common mistakes to avoid
- •Boiling seafood too long
- •Under-seasoning the tomato broth
Serving suggestions
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