United States
Cioppino — San Francisco seafood stew
Crab, mussels, scallops and fish in a fennel, tomato and white-wine broth.
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United States
Crab, mussels, scallops and fish in a fennel, tomato and white-wine broth.
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Tips, changes and questions from people who cooked this recipe.
Large stockpot with lid · Knife · Slotted spoon · Food thermometer
5 clear steps
Keep seafood refrigerated until needed. Scrub and debeard the live mussels; discard broken shells and those that remain open after tapping. Use cleaned crab pieces from a reliable fishmonger.
Heat the oil in a large pot. Cook fennel, onion, shallots and salt until the onion is translucent. Add garlic and pepper flakes and cook for about 2 minutes. Stir in tomato paste, then tomatoes with their juices, celery, wine, measured water and the bay leaf.
Bring to a gentle simmer. Add the crab pieces and simmer for about 30 minutes, maintaining enough heat to cook the crab completely.
Add the mussels, cover and cook for about 5 minutes, until opening. Add the scallops and fish; simmer for about 10 minutes, or until fish reaches 63°C and scallops are opaque and firm. Continue as needed rather than relying on the clock alone.
Discard any mussels that did not open. Remove the bay leaf. Serve the stew hot with sourdough bread.
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