United States kitchen

Cioppino (Italian Seafood Stew)

Name: Cioppino (Italian Seafood Stew)
Cook time: 60 min
Total time: 60 min
Yield: 6 servings
Cuisine: United States
Ingredients: 3 tablespoons olive oil; 1 large fennel bulb, thinly sliced; 6 ounces onion, chopped; 8 ounces of celery, chopped; 3 large shallots, chopped; 2 teaspoons salt; 4 large garlic cloves, finely chopped; ¾ teaspoon dried crushed red pepper flakes, plus more to taste; 6 ounces tomato paste; 2 pounds diced tomatoes; 1 ½ cups dry white wine; 5 cups water; 1 bay leaf; 2 pounds crabs (any type), cut into pieces; 2 pounds mussels, scrubbed and debearded; 1 pound scallops; 1 ½ pounds tilapia (or other white, firm-fleshed fish), cut into 2-inch chunks; 2 loaves of San Francisco sourdough bread or any other bread with a chewy crust

Italian-American cuisine 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. Originally it was made on the boats while out at sea and later became a staple as Italian restaurants proliferated in the

Cioppino (Italian Seafood Stew) prepared recipe

PrepNot statedCook60 minServes6LevelMedium

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Before you start

A quick setup makes the method easier to follow and keeps important steps from being missed.

Preparation checklist

Read all 10 method steps from beginning to end.
Measure and arrange all 18 listed ingredients.
Set aside about 60 minutes, based on the time recorded by the source.

Useful preparation guidance

Read the complete method before starting so ingredients and equipment are ready when needed.

Measure and prepare every ingredient before applying heat or beginning time-sensitive steps.

Use the method's visual and texture cues, because cookware and heat levels can vary between kitchens.

General kitchen guidance; no recipe-specific claim has been added.

Step by step

Method

01
Heat the oil in a very large pot over medium heat.
02
Add the fennel, onion, shallots, and salt and sauté until the onion is translucent.
03
Add the garlic and red pepper flakes, and sauté for 2 minutes.
04
Stir in the tomato paste.
05
Add tomatoes with their juices, wine, water, crabs, celery and bay leaf. Cover and bring to a simmer.
06
Reduce the heat to medium-low. Simmer, covered, for about 30 minutes to allow the flavors to blend.
07
Add the mussels to the cooking liquid. Cover and cook until the mussels begin to open.This should take about 5 minutes.
08
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.
09
Check the soup for closed mussels and throw them out. Remove the bay leaf.
10
Season the soup to taste with more salt and red pepper flakes.

Ready to serve

Serve the dish as directed and enjoy it while it is at its best.

Bon appétit — enjoy your meal!

Transparent sourcing

Source & licence

This recipe was adapted and reformatted from Wikibooks Cookbook . Text: CC BY-SA 4.0. Image: CC BY-SA 2.0, credited to Kelly Sue DeConnick; view original image record .

Before you start

Preparation checklist

Useful preparation guidance

Method

Ready to serve

Source & licence

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