Cioppino (Italian Seafood Stew)
Cioppino is a fish stew descended from the various regional fish soups and stews of Italian cooking. It was developed by the fishermen who settled in the North Beach section of San Francisco. Recipe source: “Cioppino (Italian Seafood Stew)”, Wikibooks Cookbook contributors, en.wikibooks.org, CC BY-SA 4.0 (adapted). Photo: Kelly Sue DeConnick, CC BY-SA 2.0, via Wikimedia Commons.
- Total time
- 60 min
- Servings
- 6
- Calories
- 822
- Protein
- 65g
Ingredients
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Open the appInstructions
Step 1
Heat the oil in a very large pot over medium heat.
Step 2
Add the fennel, onion, shallots, and salt and sauté until the onion is translucent.
Step 3
Add the garlic and red pepper flakes, and sauté for 2 minutes.
Step 4
Stir in the tomato paste.
Step 5
Add tomatoes with their juices, wine, water, crabs, celery and bay leaf. Cover and bring to a simmer.
Step 6
Reduce the heat to medium-low. Simmer, covered, for about 30 minutes to allow the flavors to blend.
Step 7
Add the mussels to the cooking liquid. Cover and cook until the mussels begin to open.This should take about 5 minutes.
Step 8
Add the scallops and fish. Simmer gently until the fish and scallops are just cooked through and all the mussels are completely open, gently stirring occasionally. This should take about another 10 minutes.
Step 9
Check the soup for closed mussels and throw them out. Remove the bay leaf.
Step 10
Season the soup to taste with more salt and red pepper flakes.
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