CIOPPINO (San Francisco Seafood Stew)

CIOPPINO (San Francisco Seafood Stew)

A rich, tomato-based seafood stew loaded with fresh fish and shellfish

KEY INFO:

Prep Time: 30 minutes
Cook Time: 45 minutes
Total Time: 1 hour 15 minutes
Servings: 6
Difficulty: Moderate
Dietary: Pescatarian, Gluten-free (without bread)

EQUIPMENT NEEDED:

• Large Dutch oven or heavy-bottomed stockpot
• Sharp knife and cutting board
• Seafood scrubber
• Ladle
• Alternative: Large saucepan can substitute for Dutch oven

INGREDIENTS:

Base:

• ¼ cup olive oil (60ml)
• 1 large fennel bulb, diced (about 2 cups)
• 1 large yellow onion, diced
• 3 garlic cloves, minced
• 4 cups seafood stock (960ml)
• 1½ cups dry white wine (360ml)
• 1 can (28oz) crushed tomatoes

Seafood (4-5 pounds total):

• 1 lb cod fillets, cut into 2-inch pieces
• 1 lb large shrimp, peeled and deveined
• 1 lb sea scallops
• 12 mussels, scrubbed
• 12 littleneck clams, scrubbed
• Optional: ½ lb king crab legs, cracked

Seasonings:

• 1 tbsp Pernod or Pastis
• 1 tsp fennel seeds
• ½ tsp red pepper flakes
• 2 bay leaves
• Salt and pepper to taste
• 3 tbsp fresh parsley, chopped

METHOD:

1. Heat olive oil in Dutch oven over medium heat until shimmering
2. Add fennel, onion, garlic, fennel seeds, and red pepper flakes. Cook 8-10 minutes until vegetables soften
3. Pour in wine, scraping bottom of pot. Simmer 5 minutes to reduce
4. Add tomatoes and seafood stock. Simmer uncovered for 20 minutes
5. Add clams and mussels. Cook until shells open (5-8 minutes)
6. Add cod, shrimp, and scallops. Simmer gently 2-3 minutes until fish is opaque and shrimp pink
7. Stir in Pernod and parsley. Season with salt and pepper to taste

CRUCIAL TIPS:

• Discard any unopened shellfish
• Fish should be opaque and flake easily
• Shrimp should form loose “C” shape when cooked
• Taste broth before adding seafood

STORAGE:

• Best served immediately
• Refrigerate leftovers up to 2 days
• Reheat gently to avoid overcooking seafood

VARIATIONS:

• Swap seafood based on availability
• Use vermouth instead of wine
• Add roasted red peppers for sweetness
• Serve with crusty sourdough bread

Common Mistakes:

• Overcooking seafood
• Under-seasoning broth
• Using cooking wine instead of drinking wine
• Not checking shellfish for freshness before cooking