Cioppino (San Francisco Seafood Stew)

Ingredients

• 1 lb firm white fish (halibut or rockfish), cut into 2-inch chunks
• 1 lb large shrimp, peeled and deveined
• 1 lb mussels, scrubbed and debearded
• 1/2 lb lump crab meat or 1 cooked crab, cracked
• 1/4 cup olive oil
• 1 yellow onion, diced
• 1 fennel bulb, diced
• 6 garlic cloves, minced
• 1 cup dry white wine
• 28 oz can crushed tomatoes
• 2 cups seafood or fish stock
• 2 bay leaves
• 1 tsp dried oregano
• 1/2 tsp red pepper flakes
• 1 1/2 tsp salt, plus more to taste
• 1/3 cup fresh parsley or basil, chopped
• 1 crusty baguette, for serving

Instructions

1. Prepare all the seafood before you start cooking: pat the fish and shrimp dry, scrub and debeard the mussels, discarding any with cracked shells or that will not close, and set the crab aside.
2. Heat the olive oil in a large Dutch oven or heavy pot over medium heat. Add the onion and fennel and cook, stirring occasionally, for 6 to 8 minutes until softened and translucent.
3. Add the garlic and cook for 1 minute until fragrant, being careful not to let it brown or turn bitter.
4. Pour in the white wine, scraping the bottom of the pot, and simmer for 3 minutes to cook off the alcohol smell.
5. Add the crushed tomatoes, seafood stock, bay leaves, oregano, red pepper flakes, and salt. Bring to a gentle simmer, then reduce the heat to low and cook uncovered for 20 minutes, stirring occasionally, to let the flavors deepen.
6. Taste the broth and adjust the salt; the broth should taste well-seasoned on its own since the seafood added later has little added salt.
7. Raise the heat to medium and add the mussels first, covering the pot with a lid, and cook for 3 minutes.
8. Add the fish chunks and crab, nestling them into the broth, cover again, and cook for 4 minutes.
9. Add the shrimp last, pushing them into the liquid, cover, and cook for 3 to 4 more minutes.
10. Check doneness: the mussels should be wide open (discard any that stay shut), the shrimp opaque and curled, and the fish opaque and flaking at 145F. If any mussels have not opened, give the pot 1 to 2 more minutes before discarding them.
11. Remove the bay leaves, stir in the fresh parsley or basil, and ladle the stew into wide bowls, making sure each bowl gets a mix of fish, shrimp, mussels, and crab.
12. Serve immediately with warm, crusty baguette for dipping into the broth.

Nutrition

Calories	410
Protein	42.0 g
Fat	14.0 g
Carbs	20.0 g
Fiber	4.0 g
Sodium	980 mg

Nutrition information is an estimate per serving and is not a substitute for professional dietary advice.