Recipe

Cioppino

By: 

Recipe Information

Total Time: 1 1/4 hours
Servings: 10, about 2 3/4 cups each

A fish stew originally made on fishing boats with the catch of the day by Italian fishermen who settled in San Francisco.

Ingredients

  • 1/4 cup extra-virgin olive oil
  • 3 cups chopped onions
  • 3 tablespoons chopped garlic
  • 2/3 cup chopped celery, or fennel
  • 6 cups fish stock, (see Tip)
  • 1 28-ounce can whole peeled or diced tomatoes
  • 2 1/2 cups light- to medium-bodied red wine, such as Pinot Noir or Merlot
  • 2 large bay leaves
  • 1 tablespoon chopped fresh oregano, or 2 teaspoons dried
  • 2 teaspoons fennel seed
  • 1/4 teaspoon crushed red pepper, or to taste
  • 1/2 teaspoon salt
  • Freshly ground pepper, to taste
  • 5 thick slices sourdough bread, halved
  • 2 tablespoons garlic-flavored olive oil
  • 2 pounds shellfish, such as oysters, mussels and/or clams
  • 1 pound dry sea scallops, (see Note)
  • 1 pound raw shrimp, (21-25 per pound), peeled and deveined
  • 1 2- to 3-pound Dungeness crab, steamed, cleaned and cut into sections, or 8 ounces lump crabmeat, drained, any shells removed
  • 1/4 cup chopped fresh basil and/or parsley

Preparation

  1. Heat oil in a large, deep soup pot or Dutch oven over medium heat; add onions, garlic, and celery (or fennel).  Cook, stirring, until the vegetables are lightly browned, 7 to 9 minutes. Add stock, tomatoes, wine, bay leaves, oregano, fennel seed and crushed red pepper. Bring to a boil. Reduce heat to a simmer and cook, partially covered, for 20 minutes. Strain, discarding solids, and return the broth to the pot. Season with salt and pepper.
  2. Meanwhile, brush bread with garlic oil. Toast in a toaster oven or under the broiler until golden brown.
  3. Bring the broth to a gentle boil. Add shellfish, scallops and shrimp and cook, gently stirring, until the shellfish just begin to open and the shrimp are no longer opaque, about 4 minutes. Add crab, cover and cook until heated through, about 2 minutes. Discard any unopened shellfish.
  4. To serve, place a slice of toasted bread in the bottom of each soup bowl and ladle the cioppino over it. Sprinkle with basil (and/or parsley).

Tips & Notes

Tip: Look for fish stock near other canned or boxed broths in the soup aisle. Or use reduced-sodium chicken broth instead. To add seafood flavor to the chicken broth, peel and devein the shrimp and add the shells to the broth in Step 1 when you add the wine and tomatoes.

Ingredient Notes: Be sure to buy “dry” sea scallops. “Wet” scallops, which have been treated with sodium tripolyphosphate (STP), are mushy and less flavorful. Some scallops will have a small white muscle on the side; remove it before cooking.

Make Ahead tips: Cover and refrigerate the strained broth (Step 1) for up to 2 days.

Nutritional Information

377 calories, 11 g. fat, 112 mg. cholesterol, 691 mg. sodium, 23 g. carbohydrate, 1 g. fiber, 20 g. protein, 0 g added sugars