질문하기
Cioppino is a San Francisco seafood stew brimming with crab, shrimp, clams, and fish in a rich tomato-wine broth. This fresh, mediterranean-inspired, high protein dish is a family-style coastal feast.
Heat olive oil in a large Dutch oven over medium heat. Add chopped onion, fennel, celery, and bell pepper; sauté for 8 minutes until vegetables soften, stirring occasionally to prevent browning.
Add minced garlic and red pepper flakes. Cook for 1 minute, being careful not to let the garlic brown.
Stir in diced tomatoes, dry white wine, seafood stock, bay leaf, dried oregano, salt, and black pepper. Bring to a gentle simmer and cook uncovered for 25 minutes, allowing the flavors to meld and the broth to reduce slightly.
Add clams and mussels to the simmering broth. Cover and cook for 5–6 minutes over medium-high heat, just until shells open. Remove any unopened shellfish.
Gently add the shrimp, crab, and white fish to the pot. Simmer uncovered for another 4–6 minutes, stirring once or twice, until shrimp turn pink and fish is opaque but not falling apart.
Taste and adjust seasoning with extra salt or pepper as needed. Ladle stew into bowls, discarding bay leaf, and finish with chopped fresh parsley. Serve hot immediately with crusty bread if desired.
