Name: Cioppino (San Francisco style fish stew)
Prep time: 30 min
Cook time: 45 min
Total time: 75 min
Yield: Makes: 8 servings (serving size: 2 cups cioppino)
Ingredients: 3 tablespoons olive oil; 2 medium red onions, chopped (3 1/2 cups); 1 large fennel bulb (about 1 lb) chopped, fronds reserved for garnish; 1/4 teaspoon salt; 4 garlic cloves, chopped; 1 1/2 teaspoons dried oregano; 1/2 teaspoon crushed red pepper; 1 Turkish bay leaf; 2 cups dry white wine; 2 cups water (or 1 cup water, one 8-oz bottle clam juice); 1 (28 oz) can crushed tomatoes; 1 pound mussels, rinsed and debearded if necessary; 2 pounds pollock, cut in 2-inch chunks; 1/2 pound large shrimp, peeled and deveined; 1/2 pound cleaned squid, bodies cut into 1/2-inch rings, optional

Heat oil in a 5 1/2- to 6-quart wide, heavy pot over medium. Stir in onion and fennel; cook, stirring occasionally, until soft (11-12 minutes). Stir in garlic, bay leaf, oregano, and crushed red pepper; cook, stirring, until fragrant (2 minutes). Add wine, water or clam juice-water combo, and tomatoes. Bring to a simmer; cook, covered (20 minutes).

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Cioppino (San Francisco style fish stew)

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Cioppino (San Francisco style fish stew)

Ingredients

Directions

Nutrition Facts

All Reviews for Cioppino (San Francisco style fish stew)