Name: Cioppino (San Francisco Seafood Stew)
Prep time: 20 min
Cook time: 120 min
Total time: 140 min
Yield: 8
Ingredients: For the Seafood Stock:; 2 tablespoons (30ml) extra-virgin olive oil; 1 medium yellow onion (8 ounces; 227g), diced (about 2 cups); 1 medium head fennel (9 ounces; 255g), trimmed of fronds and stalks (fronds reserved), then roughly diced (about 1 1/2 cups); 2 large celery ribs (about 3 1/2 ounces; 100g each), diced (about 1 cup); 4 medium cloves garlic (20g), smashed; 1/4 cup (65g) tomato paste; 6 blue crabs, rinsed (optional); 2 1/2 ounces reserved shrimp shells (see below); 1 cup (240ml) dry white wine; 2 1/2 pounds (1.1kg) non-oily white fish heads and/or bone cages, such as snapper, bass, or halibut, washed well; Four 8–fluid ounce (240ml) bottles clam juice; 3 sprigs flat-leaf parsley; 2 dried bay leaves; 10 whole black peppercorns; For the Roasted Red Pepper Salsa:; 2 red bell peppers (6 ounces; 170g); 1/4 cup (60ml) extra-virgin olive oil; 1 tablespoon (15ml) fresh lemon juice; 1 tablespoon (15ml) chile paste, such as Calabrian chile paste, sambal oelek, or sriracha; 1/4 cup minced fresh herbs, such as flat-leaf parsley leaves and tender stems and reserved fennel fronds (3/4 ounce; 20g); 3/4 teaspoon Diamond Crystal kosher salt; for table salt, use half as much by volume; For the Cioppino:; 1/4 cup (60ml) extra-virgin olive oil; 1 medium yellow onion (8 ounces; 227g), finely diced (1 1/2 cups); 1 medium head fennel (9 ounces; 255g), trimmed of fronds and stalks (fronds reserved), finely diced (1 1/2 cups); 6 medium cloves garlic (30g), minced; 1/4 teaspoon red pepper flakes; 2 teaspoons (10g) chile paste, such as Calabrian chile paste, sambal oelek, or sriracha (optional); 4 teaspoons Diamond Crystal kosher salt, divided; for table salt, use half as much by volume

Ingredients

(Servings: 8)

2 tablespoons (30ml) extra-virgin olive oil

1 medium yellow onion (8 ounces; 227g), diced (about 2 cups)

1 medium head fennel (9 ounces; 255g), trimmed of fronds and stalks (fronds reserved), then roughly diced (about 1 1/2 cups)

2 large celery ribs (about 3 1/2 ounces; 100g each), diced (about 1 cup)

4 medium cloves garlic (20g), smashed

1/4 cup (65g) tomato paste

6 blue crabs, rinsed (optional)

2 1/2 ounces reserved shrimp shells (see below)

1 cup (240ml) dry white wine

2 1/2 pounds (1.1kg) non-oily white fish heads and/or bone cages, such as snapper, bass, or halibut, washed well

Four 8–fluid ounce (240ml) bottles clam juice

3 sprigs flat-leaf parsley

2 dried bay leaves

10 whole black peppercorns

2 red bell peppers (6 ounces; 170g)

1/4 cup (60ml) extra-virgin olive oil

1 tablespoon (15ml) fresh lemon juice

1 tablespoon (15ml) chile paste, such as Calabrian chile paste, sambal oelek, or sriracha

1/4 cup minced fresh herbs, such as flat-leaf parsley leaves and tender stems and reserved fennel fronds (3/4 ounce; 20g)

3/4 teaspoon Diamond Crystal kosher salt; for table salt, use half as much by volume

1/4 cup (60ml) extra-virgin olive oil

1 medium yellow onion (8 ounces; 227g), finely diced (1 1/2 cups)

1 medium head fennel (9 ounces; 255g), trimmed of fronds and stalks (fronds reserved), finely diced (1 1/2 cups)

6 medium cloves garlic (30g), minced

1/4 teaspoon red pepper flakes

2 teaspoons (10g) chile paste, such as Calabrian chile paste, sambal oelek, or sriracha (optional)

4 teaspoons Diamond Crystal kosher salt, divided; for table salt, use half as much by volume

One 28-ounce (794g) can whole peeled tomatoes, tomatoes crushed well by hand or a potato masher

2 1/2 quarts (1.9L) Seafood Stock (recipe above)

3/4 pound (340g) cleaned squid bodies and tentacles, bodies cut crosswise into 1/2-inch rings

2 pounds mussels (about 36 mussels; 900g), de-bearded and rinsed

1 dozen littleneck clams, purged

1 pound (454g) halibut or other firm white-fleshed fish, cut into 2-ounce portions

3/4 pound (340g) shrimp, shelled and deveined (shells reserved for seafood stock, above)

8 ounces (227g) jumbo crabmeat (optional)

Sourdough bread slices, toasted, rubbed with garlic, and drizzled with extra-virgin olive oil, for serving

Cioppino (San Francisco Seafood Stew)

Ingredients

For The Seafood Stock

For The Roasted Red Pepper Salsa

For The Cioppino

Steps

Nutrition Facts

Comments

Cioppino (San Francisco Seafood Stew)

Ingredients

For The Seafood Stock

For The Roasted Red Pepper Salsa

For The Cioppino

Steps

Nutrition Facts Nutrition facts are based on 1 serving. If servings is not specified, 4 is assumed for the total recipe.

Comments

Nutrition Facts