Cioppino

Cioppino is one of my favorite seafood dishes ever! Cioppino is a seafood stew that originated in San Francisco, California in the late 1800s. It is a hearty and flavorful dish that typically includes a combination of fish, shellfish, and other seafood, such as crab, clams, shrimp, mussels, squid, and fish. The stew is usually made with a tomato-based broth that is flavored with herbs, garlic, and red pepper flakes, and it may also contain wine or other aromatics.

It is called cioppino because fishermen would make this stew and would ask for everyone to “chip in” what they had. Which is also why it is made with a mix of different seafoods!

Cioppino is typically served with a toasted crusty bread that is dipped in and soaks up all the flavors. It is also great with pasta and rice, although less traditional than the San Francisco sourdough bread.

This is an incredibly healthy soup / stew that is gluten free, dairy free, and low carb!

Ingredients:

• Olive oil
• 1 onion, chopped
• 1 fennel bulb, chopped
• 4 garlic cloves, minced
• 2 bay leaves
• 1 tsp dried oregano
• 1 tsp red pepper flakes
• Salt and pepper
• 1.5 cups dry white wine
• 1 28 oz can whole peeled tomatoes, blended
• 3 cups fish stock
• 1/2 lb halibut or cod, cut into 1 inch pieces and salted
• ½ lb uncooked shrimp, peeled and deveined and salted
• 1 lb mussels, scrubbed and debearded
• 1 lb clams, scrubbed
• parsley for garnish
• Bread to dip

Preparation:

STEP 1.

In a large pot over medium heat, add olive oil and saute the onions and fennel, salt as you go. Saute until translucent, around 7-10 minutes. Add minced garlic and saute another 2 minutes. Add oregano, and pepper flakes while sautéing the garlic. Deglaze with white wine, bringing it up to a simmer and reducing until thickened.

STEP 2.

Add the pureed tomatoes, fish stock, bay leaves and season with salt and pepper. Bring up to a low simmer and add a lid to the top. Simmer for 10 minutes to develop the flavor.

STEP 3.

After 20 minutes, stir in the halibut and shrimp and simmer for 3 minutes before adding the mussels and clams. Add the mussels and clams and top with a lid. Simmer for another 3 minutes until the clams and mussels have opened up. If there are any that remain closed after 5 minutes, throw them out.

STEP 4.

Top with parsley and serve with crusty bread!