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Cioppino Recipe

1 person
00h 10
00h 50
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.

Ingredients

Directions

  1. 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.
  2. Add the garlic, fennel seeds, and crushed red pepper; cook and stir until fragrant, about 1 minute.
  3. 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.
  4. Add the mussels, halibut, and shrimp to the soup; return to a simmer, cover, and cook until the mussels have opened and the shrimp and fish are cooked through, about 5 minutes; discard any mussels that don't open.
  5. Stir in the parsley and some salt and pepper to taste. Serve the cioppino straight from the Dutch oven.
PRODUCTS FOR RECIPE