Teresa's Recipes
Cioppino
Cioppino is a delightful and aromatic seafood stew hailing from the vibrant culinary scene of San Francisco. This hearty dish is a beautiful medley of the ocean's freshest offerings, including succulent shrimp, tender crab legs, plump mussels, and sweet clams, all simmered in a deeply flavorful broth of tomatoes, white wine, and fragrant herbs. Perfect for a gathering or a cozy night in, this dish is often served with crusty bread to soak up every drop of the delicious broth. With its roots in the Italian immigrant community of the 1800s, Cioppino tells a story of resourcefulness and sharing, making it a wonderful recipe to enjoy with loved ones.
Ingredients
- 1 pound, cleaned and cut into sections Crab legs
- 1 pound, cut into bite-sized pieces White fish (such as cod or halibut)
- 1 pound, scrubbed and debearded Mussels
- 1 pound, scrubbed Clams
- 1 pound, peeled and deveined Shrimp
- to taste Salt
- to taste Black pepper
- 2 Bay leaves
- 4 cups Fish stock
- 1 cup Dry white wine
- 28 ounces Canned crushed tomatoes
- 1, diced Red bell pepper
- 4 cloves, minced Garlic
- 1 medium, chopped Onion
- 2 tablespoons Olive oil
Dietary Notes
- Servings: 6
- Dish Type: Main Course
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Calories: 450
- Fat: 15g
- Carbs: 30g
- Protein: 40g
- Sodium: 800mg
- Sugar: 5g
Instructions
- In a large pot, heat the olive oil over medium heat. Add the chopped onion, minced garlic, and diced red bell pepper. Sauté until softened, about 5 minutes.
- Stir in the canned crushed tomatoes, white wine, fish stock, bay leaves, salt, and black pepper. Bring the mixture to a boil, then reduce the heat and let it simmer for 30 minutes, allowing the flavors to meld.
- After 30 minutes, add the shrimp, clams, mussels, white fish, and crab legs to the pot. Cover and cook for approximately 10 minutes, or until the clams and mussels have opened, the shrimp is pink, and the fish is opaque.
- Discard any clams and mussels that did not open during cooking.
- Ladle the cioppino into bowls and serve hot, accompanied by crusty bread for dipping.
Tips
- Feel free to customize the seafood based on your preference or what is fresh and available. Other great additions include squid or scallops.
- For a bit of heat, add a pinch of red pepper flakes when you sauté the vegetables.
- This stew tastes even better the next day, so consider making it ahead of time!