Description
A hearty San Francisco-style seafood stew loaded with crab, clams, mussels, shrimp, and fish in a rich, alcohol-free tomato and fennel broth.
Ingredients
Scale
- 3 tbsp Olive oil
- 1 large Onion (chopped)
- 1 Fennel bulb (sliced)
- 4 cloves Garlic (minced)
- 1 can (28 oz) Crushed tomatoes
- 2 cups Clam juice or Seafood stock
- 1 tbsp Red wine vinegar
- 1 lb Firm white fish (Halibut/Cod)
- 1 lb Clams
- 1 lb Mussels
- 1 lb Large shrimp
- 1 lb Dungeness crab legs
Instructions
- Sauté onion and fennel in olive oil until soft (8-10 mins). Add garlic and red pepper flakes.
- Stir in tomato paste and cook for 2 mins.
- Add crushed tomatoes, diced tomatoes, clam juice, water, vinegar, and herbs. Simmer for 30 mins.
- Add clams and mussels; cover and cook 3-4 mins.
- Add fish and crab; cook 3 mins.
- Add shrimp; cook 2-3 mins until seafood is cooked and shells open.
- Discard unopened shells. Garnish with herbs and serve with bread.
Notes
- Seafood: Scrub clams and mussels thoroughly before cooking.
- Alcohol-Free: Vinegar and high-quality seafood stock replace the traditional wine.
- Serving: Essential to serve with crusty sourdough bread for dipping.
- Prep Time: 30 minutes
- Cook Time: 45 minutes
- Category: Stew
- Method: Simmering
- Cuisine: Italian-American
Nutrition
- Serving Size: 1 Bowl
- Calories: 350 kcal
- Sugar: 8g
- Sodium: 980mg
- Fat: 12g
- Saturated Fat: 2g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 4g
- Protein: 42g
- Cholesterol: 185mg
Keywords: Classic Cioppino Recipe, Fisherman's Stew, San Francisco Seafood Stew, Alcohol Free Cioppino, Christmas Eve Seafood, Healthy Seafood Soup