Italian Cioppino

Italian Cioppino is a flavorful seafood stew that originated among Italian immigrant fishermen in San Francisco. It typically includes a variety of fresh fish and shellfish such as crab, clams, shrimp, scallops, squid, mussels, and fish. The seafood is cooked in a rich tomato-based broth with onions, garlic, and herbs, creating a hearty and aromatic dish. This dish is traditionally served with a slice of crusty bread for dipping into the flavorful sauce.

Ingredients

• 1/4 cup olive oil
• 1 large onion, chopped
• 4 cloves garlic, minced
• 1 bell pepper, chopped
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1/2 teaspoon red pepper flakes (optional)
• 1 cup dry white wine
• 1 (28-ounce) can crushed tomatoes
• 1 cup fish stock or water
• 1 bay leaf
• 1 teaspoon dried oregano
• 1 teaspoon dried basil
• 1 pound shrimp, peeled and deveined
• 1 pound mussels, cleaned and debearded
• 1 pound clams, cleaned
• 1 pound crab legs, cracked
• 1/2 pound scallops
• 1/2 pound firm white fish (like cod), cut into chunks
• Fresh parsley, chopped (for garnish)

Appliances and Special Utensils

• Large pot or Dutch oven
• Stove
• Chef’s knife
• Cutting board
• Measuring cups and spoons

Recipe

1. Prepare the Base:
   • Heat the olive oil in a large pot or Dutch oven over medium heat.
   • Add the chopped onion and bell pepper, cooking until they are soft, about 5 minutes.
   • Stir in the minced garlic, salt, black pepper, and red pepper flakes, cooking for another 2 minutes until fragrant.
2. Deglaze and Simmer:
   • Pour in the white wine, scraping up any bits stuck to the bottom of the pot.
   • Add the crushed tomatoes, fish stock, bay leaf, oregano, and basil. Bring the mixture to a simmer and let it cook for 30 minutes, allowing the flavors to meld together.
3. Add Seafood:
   • Add the clams and mussels to the pot, cover, and cook for 5 minutes until they start to open.
   • Add the shrimp, crab legs, scallops, and chunks of fish. Cover and simmer for another 5 to 7 minutes, or until all the seafood is cooked through and clams and mussels are fully opened (discard any that do not open).
4. Final Touches:
   • Taste the broth and adjust seasoning if necessary.
   • Sprinkle chopped fresh parsley over the top for garnish.
5. Serve:
   • Ladle the cioppino into bowls, making sure each serving gets a good mix of seafood and broth.
   • Serve hot, accompanied by slices of crusty bread to soak up the delicious broth.