Cioppino (Seafood Stew)

Cioppino is a rich and flavorful seafood stew that originates from the Italian-American fishing communities of San Francisco. Its history is deeply tied to the city’s diverse immigrant culture, blending Italian techniques with the abundance of fresh seafood found along the Pacific coast. This hearty stew features an array of shellfish and fish simmered in a tomato-based broth infused with white wine, garlic, and herbs. Perfect for serving with crusty bread to soak up the savory broth, Cioppino is a deliciously comforting dish that makes for a spectacular centerpiece at any gathering or a cozy meal at home.

Ingredients:

• 1/4 cup olive oil
• 1 medium onion, finely chopped
• 4 cloves garlic, minced
• 1 teaspoon red pepper flakes (optional)
• 1 cup dry white wine
• 1 (28 oz) can crushed tomatoes
• 4 cups seafood stock or fish broth
• 1 bay leaf
• 1 teaspoon dried oregano
• 1 teaspoon dried basil
• 1 pound mussels, scrubbed and debearded
• 1 pound clams, scrubbed
• 1 pound large shrimp, peeled and deveined
• 1 pound firm white fish (such as cod or halibut), cut into chunks
• 1/2 pound calamari, cleaned and cut into rings
• Salt and freshly ground black pepper, to taste
• Fresh parsley, chopped (for garnish)
• Lemon wedges (for serving)

Instructions:

1. Heat the olive oil in a large pot over medium heat. Add the onion and cook until softened, about 5 minutes. Add the garlic and red pepper flakes, cooking for another minute until fragrant.
2. Pour in the white wine and bring to a simmer. Let it cook for about 3 minutes to reduce slightly.
3. Stir in the crushed tomatoes, seafood stock, bay leaf, oregano, and basil. Bring the mixture to a simmer and cook for 20 minutes to allow the flavors to meld.
4. Add the clams and mussels to the pot, cover, and cook for 5-7 minutes, or until they begin to open. Discard any that do not open.
5. Gently stir in the shrimp, fish, and calamari. Simmer for another 5 minutes, until the shrimp turns pink and the fish is cooked through.
6. Season the cioppino with salt and pepper to taste. Remove the bay leaf and discard.
7. Serve the stew hot, garnished with fresh parsley and lemon wedges. Pair with crusty bread for dipping.

Enjoy this delightful seafood medley, perfect for warming up on a chilly evening!