Traditionally Cioppino, a San Francisco fish stew, was made using whatever seafood was on hand from that day’s catch. So, feel free to use any combination of seafood available in your area.
Serves: 6Hands-on: 15 minutesTotal: 55 minutesDifficulty: Medium
- 2 Tbsp. olive oil
- 1 medium onion, peeled and chopped
- 3 cloves garlic, peeled and minced
- 4 cups clam juice
- 2 cans (14.5 oz.) whole plum tomatoes, undrained
- 1⁄2 cup dry white wine
- 1 bay leaf
- 1⁄2 tsp. dried basil leaves
- 1⁄2 tsp. salt
- 1⁄8 tsp. ground white pepper
- 12 mussels, scrubbed and debearded
- 12 clams, scrubbed
- 18 medium shrimp, deveined
- 1 lb. cod fillet, cubed
- 3 Tbsp. chopped flat-leaf parsley
- In a large soup or stock pot, heat olive oil over medium heat. Add onion and garlic; cook and stir for 3 minutes. Add clam juice, wine, bay leaf, basil, salt, and pepper and bring to a boil. Use your hands to squeeze the tomatoes and break them up. Add the tomatoes and juices to the pot and reduce heat to low, cover, and simmer for 30 minutes.
- Uncover and remove bay leaf. Add all of the seafood and bring back to a simmer over medium heat. Cover and reduce heat to low; simmer for 5 to 8 minutes or until shrimp are pink and curled, cod is opaque, and clams and mussels open. Discard clams or mussels that do not open. Sprinkle with parsley and serve immediately.