Cioppino

Guide Note

Cioppino is an Italian-American seafood stew. It is made with any variety of fresh fish and shellfish that is available and cooked with herbs and spices in a tomato and wine-based sauce.

Fast Facts

1. Created by Italian fishermen in San Francisco, California in the late 1800s
2. Often served with sourdough bread
3. Traditionally made with dungeness crab
4. The shellfish is cooked in the shell
5. Similar to the French bouillabaisse

1. 3/4 cup butter
2. 2 onions, chopped
3. 2 cloves garlic, minced
4. 1 bunch fresh parsley, chopped
5. 2 (14.5 ounce) cans stewed tomatoes
6. 2 (14.5 ounce) cans vegetable broth
7. 2 bay leaves
8. 1 tablespoon dried basil
9. 1/2 teaspoon dried thyme
10. 1/2 teaspoon dried oregano
11. 1 cup water
12. 1 1/2 cups white wine
13. 1 1/2 pounds large shrimp - peeled and deveined
14. 1 1/2 pounds crab legs
15. 18 small clams
16. 18 mussels, cleaned and debearded
17. 1 1/2 pounds cod fillets, cubed

1. Over medium heat melt butter in a large stockpot, add onions, garlic and parsley. Cook slowly, stirring occasionally until onions are soft.
2. Add tomatoes to the pot along with vegetable broth, bay leaves, basil, thyme, oregano, water and wine. Mix well. Cover and simmer 30 minutes.
3. Stir in the shrimp, crab legs, clams and mussels. Stir in fish. Bring to boil. Lower heat, cover and simmer 5 to 7 minutes until clams open. -adapted from AllRecipes.com¹