San Franciscan Cioppino Stew Recipe

Name: San Franciscan Cioppino Stew
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 whole Fennel Bulb; 2 Tablespoons Olive Oil; 1 whole Onion, Chopped; 6 cloves Garlic, Sliced; 3 Tablespoons Tomato Paste; 1 Tablespoon Dried Tarragon Or 2 Tablespoons Of Fresh; 5 sprigs Fresh Thyme; 1 pinch Saffron; 1/2 teaspoons Crushed Red Pepper; 1 whole Bay Leaf; 2 teaspoons Salt; 1/2 teaspoons Cracked Black Pepper; 1-1/2 cup Red Wine; 32 ounces, fluid Seafood Stock; 28 ounces, weight Canned Diced Tomatoes; 1 pound Firm White Fish; 1 pound Raw Peeled Shrimp; 2 Tablespoons Flour; 1-1/2 pound Littleneck Clams Or Mussels; Optional Garnishes: Parsley And Lemon Wedges

Servings: persons

1 whole Fennel Bulb
2 Tablespoons Olive Oil
1 whole Onion, Chopped
6 cloves Garlic, Sliced
3 Tablespoons Tomato Paste
1 Tablespoon Dried Tarragon Or 2 Tablespoons Of Fresh
5 sprigs Fresh Thyme
1 pinch Saffron
1/2 teaspoons Crushed Red Pepper
1 whole Bay Leaf
2 teaspoons Salt
1/2 teaspoons Cracked Black Pepper
1-1/2 cup Red Wine
32 ounces, fluid Seafood Stock
28 ounces, weight Canned Diced Tomatoes
1 pound Firm White Fish
1 pound Raw Peeled Shrimp
2 Tablespoons Flour
1-1/2 pound Littleneck Clams Or Mussels
Optional Garnishes: Parsley And Lemon Wedges

1
Prepare the fennel: Cut off the stalks. You can use the fronds later in the week. (Think salads, sauces, mixed with goat cheese, sprinkled over fruit...) Then half the fennel bulb and remove the core. Slice the bulb thin. You may want to quarter the bulb for smaller slices.
2
Place a large stock pot over medium-high heat. Add 2 Tablespoons of oil to the pot. Saute the fennel and onions for 5 minutes; then add the garlic and tomato paste.
3
Saute one more minute; then add the tarragon, thyme, saffron, red pepper, bay leaf, salt and pepper. Mix well. Next pour in the wine, stock and tomatoes. Bring the stew to a boil. Lower the heat, COVER, and simmer for AT LEAST 30 minutes.
4
Meanwhile, cut the fish into 1 inch cubes and toss the fish and shrimp in the flour.
5
Rinse and check all mollusks for freshness. They should all be completely closed. If they are open, squeeze them shut. If they don't instantly close up again, THROW THEM OUT. Any open or cracked mollusk should NOT go in the Cioppino!
6
Once the stew has simmered for 30+ minutes, add the mollusks. Stir and allow them to cook for 3-5 minutes until they are mostly opened. Next add the fish and shrimp. Stir well and simmer another 3-5 minutes. The broth should thicken and all the mollusks should open wide.
7
Remove the thyme sprigs, bay leaf, and any unopened mollusks. Garnish the Cioppino with parsley and lemon wedges; then serve with LOTS of warm crusty sourdough bread or Parmesan toast.

281

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 20 ingredients. The key ingredients include: 1 whole Fennel Bulb, 2 Tablespoons Olive Oil, 1 whole Onion, Chopped, 6 cloves Garlic, Sliced, and more.

Yes, San Franciscan Cioppino Stew falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

San Franciscan Cioppino Stew

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions