📍 California
Cioppino
A seafood stew in a tomato and wine broth from San Francisco's Italian fishermen, with Dungeness crab, clams, mussels, and fish.
- Preparation
- 30 min
- Cooking
- 45 min
- Waiting and resting
- 0 min
History
It was born in the late 19th century among the Genoese fishermen of North Beach in San Francisco, who cooked what was left over from the day's catch in a big communal pot. Its name comes from 'ciuppin,' a Ligurian fisherman's soup, though local legend attributes it to the shout of 'chip in' with which fishermen asked others to contribute to the pot. The first printed recipe appeared in a San Francisco newspaper in the early 20th century.
Ingredients
Preparation
- 1
Sauté the onion, fennel, and garlic in olive oil until tender.
- 2
Add the crushed tomatoes, white wine, fish stock, bay leaf, and red pepper flakes.
- 3
Let the broth simmer gently for about 20 minutes to concentrate the flavor.
- 4
First add the crab and clams; cover and cook 5 minutes.
- 5
Add the mussels, fish, and shrimp and cook until the shells open and the fish is opaque.
- 6
Discard any closed shells, adjust the salt, and serve with parsley and crusty bread for dipping.
Cooking tips
- Add seafood in order of cooking time and discard shells that remain closed.
References to consult
References provide information about the dish, its context or a technique. Quantities in this version may differ from those in the source.
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