Classic Cioppino Recipe

This classic cioppino recipe is a hearty and delicious seafood stew that originated in San Francisco. Packed with fresh seafood such as clams, mussels, shrimp, and fish, simmered in a rich and flavorful tomato broth, this cioppino is sure to impress. Serve it with crusty bread for a complete and satisfying meal.

Ingredients

• 1 onion, diced
• 2 cloves garlic, minced
• 1 green bell pepper, diced
• 1 red bell pepper, diced
• 2 tablespoons olive oil
• 1 can (28 ounces) crushed tomatoes
• 1 can (14 ounces) diced tomatoes
• 1 cup seafood stock
• 1 cup dry white wine
• 1 teaspoon dried oregano
• 1 teaspoon dried basil
• 1/2 teaspoon red pepper flakes
• 1 pound clams
• 1 pound mussels
• 1 pound shrimp, peeled and deveined
• 1 pound white fish fillets, cut into chunks
• Salt and pepper to taste
• Fresh parsley, chopped, for garnish

Directions

1. In a large pot or Dutch oven, heat the olive oil over medium heat.
2. Add the onion, garlic, and bell peppers. Sauté until the vegetables are softened, about 5 minutes.
3. Add the crushed tomatoes, diced tomatoes, seafood stock, white wine, oregano, basil, and red pepper flakes. Stir well.
4. Bring the mixture to a simmer and let it cook for about 15 minutes to allow the flavors to meld together.
5. Add the clams and mussels to the pot. Cover and cook for 5 minutes, or until the shells open.
6. Add the shrimp and fish to the pot. Cook for another 5 minutes, or until the shrimp are pink and opaque and the fish is cooked through.
7. Season with salt and pepper to taste.
8. Serve the cioppino hot, garnished with fresh parsley. Enjoy with crusty bread for dipping!

Interesting Facts