CIOPPINO RECIPE SAN FRANCISCO RECIPES

Name: Best-Ever Cioppino
Prep time: 10 min
Total time: 50 min
Yield: 6-8 servings
Cuisine: American
Ingredients: 1/4 c. extra-virgin olive oil; 1 bulb fennel, chopped, fronds reserved; 2 shallots, minced; 2 garlic cloves, thinly sliced; 1 tsp. dried oregano; 1/2 tsp. red pepper flakes; Kosher salt; Freshly ground black pepper; 1 1/2 c. dry white wine; 1 (28-oz.) can crushed tomatoes; 1 (8-oz.) bottle clam juice; 2 c. water; 2 dried bay leaves; 1 2"-thick strip orange zest (optional); 1 dozen littleneck clams, scrubbed; 1 dozen mussels, scrubbed; 1 lb. shrimp, peeled and deveined; 1 lb. halibut, skin removed and cut into 1" pieces; 1/4 c. freshly chopped parsley, for serving; Baguette, for serving; Lemon wedges, for serving

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BEST-EVER CIOPPINO RECIPE - HOW TO MAKE BEST-EVER CIOPP…

Best-Ever Cioppino Recipe - How To Make Best-Ever Ciopp… image

Developed in San Francisco to celebrate the selection of fresh, local fish, this vibrant and hearty stew has Italian-American influences and big-time flavor.

Provided by Lena Abraham

Categories gluten-free nut-free weeknight meals main dish seafood soup

Total Time 50 minutes

Prep Time 10 minutes

Cook Time 0S

Yield 6-8 servings

Number Of Ingredients 21

Ingredients

1/4 c. extra-virgin olive oil
1 bulb fennel, chopped, fronds reserved
2 shallots, minced
2 garlic cloves, thinly sliced
1 tsp. dried oregano
1/2 tsp. red pepper flakes
Kosher salt
Freshly ground black pepper
1 1/2 c. dry white wine
1 (28-oz.) can crushed tomatoes
1 (8-oz.) bottle clam juice
2 c. water
2 dried bay leaves
1 2"-thick strip orange zest (optional)
1 dozen littleneck clams, scrubbed
1 dozen mussels, scrubbed
1 lb. shrimp, peeled and deveined
1 lb. halibut, skin removed and cut into 1" pieces
1/4 c. freshly chopped parsley, for serving
Baguette, for serving
Lemon wedges, for serving

Steps:

Heat oil in a large pot over medium heat. Add fennel and shallots and cook until soft and translucent, 6 minutes. Add garlic, oregano, and red pepper flakes and season with salt and pepper. Cook until fragrant, 1 minute more.
Add wine and let boil until reduced by half, 3 to 5 minutes, scraping up browned bits with a wooden spoon. Add tomatoes, clam juice, water, bay leaves, and orange zest (if using). Stir to combine, bring to a low simmer, and cook, stirring occasionally, for 20 minutes.
Remove bay leaves and orange zest. Add clams to simmering broth, cover, and cook for 5 minutes. Uncover, add mussels in an even layer, then shrimp, then halibut. Do not stir. Cover again and cook for 5 more minutes, or until all clams and mussels are opened and shrimp and fish is cooked through and opaque. Discard any unopened mussels and clams. Season with salt and pepper to taste.
To serve, ladle soup into bowls and top with fennel fronds and chopped parsley. Serve with baguette and lemon wedges on the side.

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