Cioppino is a traditional Italian-American fish stew that originated in San Francisco. It typically includes a variety of seafood such as clams, shrimp, scallops, mussels, squid, and white fish in a tomato-based broth. Here’s a recipe for Cioppino:
Ingredients:
- 1/4 cup olive oil
- 1 onion, chopped
- 3 garlic cloves, minced
- 1 green bell pepper, chopped
- 1 red bell pepper, chopped
- 1 fennel bulb, chopped
- 1 can (28 ounces) crushed tomatoes
- 2 cups seafood or chicken broth
- 1 cup dry white wine
- 1/2 teaspoon dried oregano
- 1/2 teaspoon dried thyme
- Salt and black pepper, to taste
- 1 pound mixed seafood (such as clams, shrimp, scallops, mussels, squid, and white fish), cleaned and chopped
- 1/4 cup chopped fresh parsley
- 1 loaf crusty bread, sliced
Instructions:
- Heat the olive oil in a large pot or Dutch oven over medium heat. Add the onion, garlic, bell peppers, and fennel to the pot and cook for 5-7 minutes, or until the vegetables are tender.
- Add the crushed tomatoes, broth, white wine, oregano, thyme, salt, and pepper to the pot. Stir to combine.
- Bring the mixture to a boil, then reduce the heat to low and let it simmer for 20-25 minutes.
- Add the mixed seafood to the pot and cook for an additional 5-7 minutes, or until the seafood is cooked through.
- Stir in the chopped parsley.
- Serve the Cioppino hot with slices of crusty bread.
Enjoy your delicious and flavorful Cioppino!
