Cioppino (San Francisco Style Seafood Stew)
ID: 7a9d5d39...
A bright, tomato-based seafood stew hailing from San Francisco, filled with mussels, cod, shrimp, and squid. It is characterized by its briny, robust broth and is best enjoyed with plenty of crusty sourdough bread for dipping.
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🍳 Cooking Flow
Sweat diced onion, fennel, and garlic in olive oil, then simmer shrimp shells with stock and clam juice for 15 minutes. → Deglaze the vegetables with white wine, then add the strained seafood stock and tomato puree. → Simmer the broth for 15 minutes to reduce and thicken, then season with salt and a pinch of sugar. → Add cod, shrimp, and squid to the low-heat broth, top with mussels, and poach covered for 4 minutes. → Uncover, stir gently, and cook until mussels open, then garnish with parsley and olive oil to serve.
Cooking Steps
Brief Cooking Order
Sweat diced onion, fennel, and garlic in olive oil, then simmer shrimp shells with stock and clam juice for 15 minutes. → Deglaze the vegetables with white wine, then add the strained seafood stock and tomato puree. → Simmer the broth for 15 minutes to reduce and thicken, then season with salt and a pinch of sugar. → Add cod, shrimp, and squid to the low-heat broth, top with mussels, and poach covered for 4 minutes. → Uncover, stir gently, and cook until mussels open, then garnish with parsley and olive oil to serve.
Introduction
A bright, tomato-based seafood stew hailing from San Francisco, filled with mussels, cod, shrimp, and squid. It is characterized by its briny, robust broth and is best enjoyed with plenty of crusty sourdough bread for dipping.
Step 1
Prepare the aromatics by dicing the white onion and fennel into very small pieces. Mince the garlic.
Step 2
Heat a Dutch oven over medium heat with a generous amount of olive oil. Add the diced onion, fennel, garlic, and a pinch of salt. Sweat for 4-5 minutes until softened.
Step 3
In a separate saucepan, combine the shrimp shells, chicken stock, and clam juice. Simmer over medium-low heat for about 15 minutes to create a seafood stock.
Step 4
Add chile flakes to the sweated vegetables and stir. Pour in the white wine and simmer for 2-3 minutes until the liquid is mostly evaporated.
Step 5
Strain the prepared shrimp stock into the vegetable base, discarding the shells. Stir in the tomato puree.
Ingredients List
Important Notes
Dice the vegetables very small so they melt into the broth rather than staying chunky.
Salting the cod 15-20 minutes before cooking helps firm up the flesh so it doesn't fall apart during poaching.
Avoid over-stirring once the seafood is added to keep the fish chunks intact.
Always discard mussels that are broken before cooking or that fail to open after cooking.
Use high-quality whole peeled tomatoes and puree them yourself for the best flavor; avoid cheap tomato purees that may taste 'tinny'.
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