San Francisco Cioppino
San Francisco Cioppino is a flavorful seafood stew that reflects the city’s rich maritime heritage. Originating in the late 19th century, this Italian-American dish was crafted by Italian fishermen who would use the day’s catch to create a hearty meal.
Cioppino combines a medley of fresh fish, shellfish, and aromatic vegetables, simmered in a savory tomato-based broth.
The dish is not only a feast for the palate but also a visual delight, showcasing vibrant colors and an array of textures. Served with crusty sourdough bread for dipping, Cioppino is perfect for gatherings, family dinners, or a special occasion.
This recipe will guide you through making an authentic San Francisco Cioppino that captures the essence of this beloved dish.
Ingredients
To prepare a classic San Francisco Cioppino, gather the following ingredients:
Seafood:
- 1 pound firm white fish (such as cod or halibut), cut into bite-sized pieces
- 1 pound shrimp, peeled and deveined
- 1 pound mussels, scrubbed and debearded
- 1 pound clams, scrubbed
- 1 pound crab (Dungeness or lump crab), cleaned and cut into pieces
- 2 tablespoons olive oil
Aromatics and Vegetables:
- 1 large onion, diced
- 4 cloves garlic, minced
- 1 green bell pepper, diced
- 1 carrot, diced
- 2 celery stalks, diced
- 1 can (14 oz) diced tomatoes, with juices
- 1 cup tomato sauce
- 1 cup dry white wine (such as Sauvignon Blanc)
- 4 cups seafood stock or fish stock
- 1 bay leaf
- 1 teaspoon dried oregano
- 1 teaspoon red pepper flakes (adjust to taste)
- Salt and black pepper to taste
- 1 tablespoon fresh parsley, chopped (for garnish)
For Serving:
- Crusty sourdough bread or garlic bread
- Lemon wedges (optional)
How to Make San Francisco Cioppino
Prepare the Seafood:
Before starting the stew, ensure all seafood is cleaned and prepared. Cut the fish into bite-sized pieces, peel and devein the shrimp, and scrub the mussels and clams. Set aside.
Sauté the Aromatics:
In a large pot or Dutch oven, heat the olive oil over medium heat. Add the diced onion, green bell pepper, carrot, and celery. Sauté for about 5-7 minutes, until the vegetables are softened and the onion is translucent. Stir in the minced garlic and cook for another 1-2 minutes until fragrant.
Add the Tomatoes and Wine:
Pour in the diced tomatoes (with juices) and tomato sauce, stirring to combine. Add the dry white wine, and bring the mixture to a simmer. Allow it to cook for about 5 minutes to reduce slightly.
Add the Stock and Seasonings:
Pour in the seafood or fish stock, and add the bay leaf, dried oregano, red pepper flakes, salt, and black pepper. Stir well and bring the mixture to a boil.
Incorporate the Seafood:
Once the broth is boiling, reduce the heat to a gentle simmer. Add the firm white fish and let it cook for about 3-4 minutes. Next, add the shrimp, mussels, and clams. Cover the pot and cook for an additional 5-7 minutes, or until the mussels and clams have opened and the shrimp are pink and opaque. If any mussels or clams remain closed, discard them.
Add the Crab:
Gently fold in the pieces of crab and let them heat through for about 2-3 minutes. Taste the broth and adjust the seasoning as needed.
Serve:
Remove the bay leaf and discard. Ladle the Cioppino into bowls and garnish with freshly chopped parsley. Serve hot with crusty sourdough bread or garlic bread on the side. Squeeze fresh lemon juice over the stew for an extra burst of flavor.
Chef’s Note
San Francisco Cioppino is highly versatile, and you can customize it based on your preferences or the seafood available. Some variations may include calamari, scallops, or even lobster for a luxurious touch. The key is to use the freshest seafood you can find, as the quality of the ingredients significantly impacts the final dish.
If you have leftover Cioppino, it can be stored in the refrigerator for up to two days. To reheat, gently warm it on the stovetop, adding a splash of water or stock if necessary to loosen the broth. Enjoying Cioppino on the second day can enhance the flavors even more, making it a delightful leftover option.
Nutritional Information (per serving, based on 6 servings)
- Calories: 350
- Protein: 35g
- Fat: 12g
- Carbohydrates: 30g
- Fiber: 3g
- Sodium: 800mg
- Cholesterol: 180mg
Cioppino is a nutrient-dense meal packed with protein from the seafood, vitamins from the vegetables, and healthy fats from the olive oil. However, the sodium content can be relatively high, especially if using store-bought stock or sauces, so consider making homemade stock to control the salt levels.
Conclusion
San Francisco Cioppino is more than just a seafood stew; it’s a celebration of coastal flavors and culinary traditions that brings people together around the table. This dish embodies the spirit of San Francisco, where the sea meets the city, and every bowl is a reminder of the simple pleasures of good food and great company.
Whether you’re enjoying it on a chilly evening or at a festive gathering, Cioppino will surely impress with its robust flavors and comforting warmth.
So gather your ingredients, invite friends or family over, and indulge in this iconic dish that captures the essence of the Bay Area’s culinary landscape!
Thanks for visiting Soups Recipe