Created in the late 1800s by Italian fisherman in the San Fransico Bay Area, Cioppino is a hearty delicious stew packed with fresh seafood in a rich tomato and wine broth. Our easy Cioppino recipe combines our fresh mussels, shrimp, and halibut, with vegetables, herbs, and dry white wine; for a taste as close to the original as you can get. Substitute cod for halibut for an equally delicious stew. You know that anything developed and eaten by fisherman has to be good! Serve with sourdough bread for a true taste of this California classic.
3 Tablespoons olive oil
1 fennel bulb, white part only, finely sliced
1 small onion, finely chopped
2 cloves garlic, finely sliced
1 teaspoon fennel seeds
½ teaspoon crushed red pepper
1 (14.5 ounce) can whole peeled tomatoes, in juice
4 cups fish stock, or vegetable stock
1 cup dry white wine
1 dozen littleneck clams
2 pound fresh mussels, rinsed with beards removed
1 pound fresh halibut, skin off and cubed
1 pound fresh gulf shrimp, peeled and deveined
½ cup fresh flat-leaf parsley, chopped
freshly ground black pepper
Heat the olive oil in a Dutch oven set over medium heat until hot. Add the fennel, onion, and a pinch of salt, sweating until softened, 6-8 minutes.
Add the garlic, fennel seeds, and crushed red pepper; cook and stir until fragrant, about 1 minute.
Stir in the tomatoes (and their juice), stock, wine, and some salt and pepper to taste. Bring to a boil and then reduce to a simmer; cook, stirring occasionally, for 30 minutes.
Add the clams, mussels, halibut, and shrimp to the soup; return to a simmer, cover, and cook until the clams and mussels have opened and the shrimp and fish are cooked through, about 5 minutes; discard any mussels that don't open.
Stir in the parsley and some salt and pepper to taste. Serve the cioppino straight from the Dutch oven.