Cioppino (Italian-American Fish Stew)

Cioppino is a flavorful seafood stew that originated in the Italian-American community in San Francisco in the late 1800s. It was created by Italian immigrant fishermen who used the catch of the day to make a hearty, tomato-based stew. The dish traditionally includes a variety of seafood like fish, shrimp, clams, mussels, and crab. It’s served with crusty bread to soak up the rich broth. The beauty of Cioppino lies in its versatility, as you can adjust the seafood based on availability.

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Ingredients:

For the Stew:

• 2 tbsp olive oil
• 1 medium onion, diced
• 1 fennel bulb, thinly sliced
• 4 cloves garlic, minced
• 1 tsp red pepper flakes (optional, for heat)
• 1/2 cup white wine
• 1 can (28 oz) crushed tomatoes
• 2 cups fish or seafood stock (you can substitute with chicken stock)
• 1 bay leaf
• 1 tsp dried oregano
• Salt and pepper to taste
• 1/2 lb fresh fish fillets (halibut, cod, or snapper), cut into chunks
• 1/2 lb shrimp, peeled and deveined
• 1/2 lb mussels, cleaned
• 1/2 lb clams, cleaned
• 1/2 lb crab meat (optional, but traditional)

For Serving:

• Fresh parsley, chopped
• Crusty bread or garlic bread
• Lemon wedges (optional)

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Instructions:

1. Sauté the Aromatics:

• Heat the olive oil in a large, heavy-bottomed pot over medium heat.
• Add the diced onion, fennel, and a pinch of salt. Sauté for about 5-7 minutes until softened.
• Stir in the minced garlic and red pepper flakes, and cook for another 1-2 minutes until fragrant.

2. Add Wine and Tomatoes:

• Pour in the white wine to deglaze the pot, scraping up any browned bits on the bottom.
• Let the wine simmer for a few minutes until it reduces slightly.
• Add the crushed tomatoes, seafood stock, bay leaf, oregano, salt, and pepper to the pot. Stir everything together.

3. Simmer the Broth:

• Bring the mixture to a boil, then reduce the heat to low. Let it simmer uncovered for about 20-30 minutes to allow the flavors to develop.
• Taste the broth and adjust the seasoning if needed (more salt, pepper, or a dash of sugar if the tomatoes are too acidic).

4. Cook the Seafood:

• Add the fish chunks to the pot first, as they take the longest to cook (about 5 minutes).
• Next, add the shrimp, mussels, clams, and crab meat. Cover the pot and let everything cook for about 5-7 minutes, or until the shrimp turn pink and the shellfish have opened.
• Discard any mussels or clams that do not open.

5. Serve:

• Ladle the Cioppino into bowls, making sure to include a good mix of the seafood and broth.
• Garnish with chopped parsley and serve with slices of crusty bread on the side to soak up the delicious broth.
• Optional: Squeeze a lemon wedge over the stew for an extra burst of brightness.

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Tips:

• Seafood Variations: You can adjust the types of seafood based on what’s fresh or available. Lobster, scallops, or squid also work well in Cioppino.
• Make Ahead: The broth can be made a day in advance to enhance the flavors. Just reheat and add the seafood right before serving.
• Spice: Add more red pepper flakes if you prefer a spicier version.

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Cioppino is a delightful, rich, and warming dish, perfect for seafood lovers and for showcasing the best of the sea.

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