Cioppino (Hearty Seafood Stew)
Cioppino is the hearty seafood stew that hails from San Francisco and is packed with shrimp, clams, fish, and crab simmered in a light tomato-based broth with fennel and herbs. A true delight for seafood lovers!
Servings: 4
Ingredients
- 1/4 cup extra virgin olive oil
- 2 tablespoons unsalted butter
- 1 large onion diced
- 1 small fennel bulb core removed and diced
- 5 cloves garlic sliced
- 1/2 teaspoon crushed hot red pepper flakes
- 1 1/4 cups dry white wine such as sauvignon blanc, pinot grigio, or chardonnay
- 1 28-ounce can plum tomatoes blender pulsed or hand crushed
- 4 cups clam juice
- 2 sprigs thyme
- 1 large bay leaf
- 16 little neck clams scrubbed, see notes below
- 3/4 pound cod cut into 4 large pieces, can sub other meaty white fish like monkfish, striped bass, red snapper, etc.
- 1 pound extra large shrimp approximately u26 size, cleaned and deveined
- 1 pound precooked snow crab legs can leave whole or break apart into smaller pieces at joints
- salt and pepper to taste
- 1/4 cup minced flat-leaf Italian parsley
Instructions
- Heat a large Dutch oven or heavy pot to medium-low with the olive oil and butter. Add the onion, fennel, and a pinch of salt and saute until very soft and translucent. Add in the garlic and cook for 2 minutes more until fragrant.
- Next, add the crushed red pepper flakes, cook for 30 seconds, then add the wine and turn heat to high. Scrape the bottom of the pot with a wooden spoon to dislodge the brown bits. Cook the wine for 90 seconds then and add the tomatoes, clam juice, thyme, and bay leaf. Bring to a boil then lower heat and simmer for 20 minutes before adding any seafood.
- Turn the heat down to a gentle simmer. Add the clams and cod and cover. Cook for 6-8 minutes or until the clams just start to open.
- Gently add the shrimp and crab legs, careful not to disturb and break the fish, and cover with the lid for 3 minutes. Uncover and remove the pot from the heat. Any clams that do not open should be discarded because they were most likely dead prior to cooking.
- Taste test and adjust salt and pepper levels then add the parsley and stir gently. Serve in bowls with crusty bread on the side. Granish with a drizzle of extra virgin olive oil and a thyme sprig. Enjoy!
Notes
- Servings. Makes 4 large servings or 6 smaller servings. 1 pound of snow crab will yield approximately 8 legs or 2 per person.
- Salt levels. Go easy on the salt. Season with salt and pepper to taste right at the end to get the flavors just right.
- Seafood. Other types of clams and fish can be substituted. Mussels are great too. Use what's fresh and available.
- Leftovers. Cioppino should be eaten right away but leftovers can be saved for up to 3 days in the fridge and can be gently reheated over the stovetop.
Nutrition
Calories: 700kcal | Carbohydrates: 46.9g | Protein: 44.3g | Fat: 23.3g | Saturated Fat: 6g | Cholesterol: 278mg | Sodium: 1230mg | Fiber: 6g | Sugar: 9.6g | Calcium: 156mg | Iron: 7mg
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