Description
A robust, soul-warming San Francisco seafood stew infused with tomatoes, white wine, and a medley of ocean-fresh shellfish.
Ingredients
Scale
- 3 tablespoons olive oil (extra virgin)
- 1 medium yellow onion, chopped
- 4 cloves garlic, minced
- 1 (28 oz) can crushed tomatoes (San Marzano preferred)
- 1 cup dry white wine (Sauvignon Blanc or Pinot Grigio)
- 3 cups seafood or fish stock
- 1 whole Dungeness crab, sectioned
- 1 pound shrimp, peeled and deveined
- 1 pound clams, scrubbed (Littleneck or Manila)
- 1 pound mussels, debearded
- 1 pound white fish, cubed (cod, halibut, or sea bass)
- ¼ cup fresh parsley, chopped
- ½ teaspoon red pepper flakes (optional)
- Salt & black pepper to taste
Instructions
- Heat olive oil in a Dutch oven over medium heat. Add onions and cook 5–7 minutes until translucent.
- Stir in garlic and red pepper flakes; cook 1 minute until fragrant.
- Add crushed tomatoes and white wine. Bring to a gentle boil, then reduce to a simmer for 10 minutes.
- Pour in seafood stock, season with salt and pepper, and simmer another 10 minutes.
- Add crab, then clams and mussels. Cover and cook 6–8 minutes until shellfish open. Discard any that remain closed.
- Stir in white fish and shrimp. Simmer uncovered 5 minutes until shrimp are pink and fish flakes easily.
- Turn off heat, garnish with chopped parsley, and let sit 2–3 minutes before serving.
Notes
Use the freshest seafood available. Avoid overcooking—add each seafood type in stages. Serve with toasted sourdough to soak up the broth.
- Prep Time: 20 minutes
- Cook Time: 35 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian-American
Nutrition
- Serving Size: 1 bowl
- Calories: 360
- Sugar: 6g
- Sodium: 850mg
- Fat: 14g
- Saturated Fat: 2.5g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 2g
- Protein: 42g
- Cholesterol: 165mg
Keywords: cioppino, seafood stew, tomato broth, San Francisco recipe, fish stew