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Cioppino (San Francisco style fish stew)

  • 8servings
  • 342calories

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Source: www.myrecipes.comReport recipe

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Nutrition Info . . .

NutrientsLipids, Cellulose
VitaminsA, B3
MineralsNatrium, Magnesium, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 3 tablespoons olive oil

  2. 2 medium red onions, chopped (3 1/2 cups)

  3. 1 large fennel bulb (about 1 lb) chopped, fronds reserved for garnish

  4. 1/4 teaspoon salt

  5. 4 garlic cloves, chopped

  6. 1 1/2 teaspoons dried oregano

  7. 1/2 teaspoon crushed red pepper

  8. 1 Turkish bay leaf

  9. 2 cups dry white wine

  10. 2 cups water (or 1 cup water, one 8-oz bottle clam juice)

  11. 1 (28 oz) can crushed tomatoes

  12. 1 pound mussels, rinsed and debearded if necessary

  13. 2 pounds pollock, cut in 2-inch chunks

  14. 1/2 pound large shrimp, peeled and deveined

  15. 1/2 pound cleaned squid, bodies cut into 1/2-inch rings, optional

Instructions Jump to Ingredients ↑

  1. Heat oil in a 5 1/2- to 6-quart wide, heavy pot over medium. Stir in onion and fennel; cook, stirring occasionally, until soft (11-12 minutes). Stir in garlic, bay leaf, oregano, and crushed red pepper; cook, stirring, until fragrant (2 minutes). Add wine, water or clam juice-water combo, and tomatoes. Bring to a simmer; cook, covered (20 minutes).

  2. Stir in mussels, pollock, and shrimp. Bring to a simmer over high heat, uncovered (2 minutes). Add squid, if using, cover pot, and cook till mussels open wide and seafood is opaque and just cooked through (about 5 minutes more). (Discard mussels that do not open.) Serve.

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