Cioppino is a fish stew that is quite popular in San Francisco. It’s a blend of Italian and American flavors, and is the perfect one-pot summer meal. Every fish lover in your house will gobble this up!
Hands-on: 15 minutesTotal: 35 minutes
- 1 Tbsp. rosemary-infused olive oil
- 1½ large leeks, chopped
- 2 large shallots, peeled and chopped
- 3 garlic cloves, minced
- ½ cup dry white wine
- 4 oz. fish sauce
- 1 Tbsp. chopped fresh rosemary
- 1 tsp. salt
- ½ tsp. ground black pepper
- ½ lb. ahi tuna, cut into bite-size pieces
- 1 lb. littleneck clams
- 1 (14.5 oz.) can Italian diced tomatoes, undrained
- 8 oz. large shrimp, deveined
- 8 oz. bay scallops
- 2 Tbsp. chopped cilantro
- Heat the oil in a large Dutch oven over medium heat. Add leeks, shallots, and garlic. Cook until softened, about 6 minutes. Stir in wine, fish sauce, rosemary, salt, and pepper. Reduce heat to low and simmer 8 minutes.
- Stir in tuna and cook another 3 minutes. Add clams, tomatoes, shrimp, and scallops. Cover with a lid and cook another 5 minutes, or until the clams have opened.
- Discard any unopened shells and garnish with cilantro.