Cioppino (Fish Stew)

Cioppino ( chi-oh-peeno) is a fish stew that originated in San Francisco. It’s traditionally made from a mixed catch of the day, a combination of crab, clams, shrimp, scallops, squid, mussels and fish…just about any fresh catch will do. In this version I’m leaving out the clams and squid and you’ll want to pair this San Francisco treat with your favorite wine (red or white) and a bright lemon-dressed green salad to accent the fresh flavor of the seafood.
 
8 main-dish servings, about 11/2 cups each (Perfect for a dinner party!)
Total Time: 1 hour 10 minutes

 

Ingredients

• 1 tablespoon extra-virgin olive oil
• 1 onion, chopped
• 1 green bell pepper, chopped
• 4 cloves garlic, finely chopped
• 1 cup dry red wine
• 1 14-ounce can, low or no salt diced tomatoes
• 4 ounces clam juice
• 1/2 cup chopped fresh parsley
• 1 bay leaf
• 1/2 teaspoon dried oregano
• 1/4 teaspoon crushed red pepper
• 1 pound mussels, scrubbed and debearded
• 1 pound sweet scallops
• 1 pound crab legs, cut into 4-inch pieces
• 1 pound medium shrimp, (30-40 count), peeled and deveined
• 1 pound firm white fish fillet (cod, haddock or halibut)
• 1/4 cup chopped fresh basil
• Salt & freshly ground pepper, to taste

**For a spicy Cioppino add paprika or hot sauce

 

Preparation

• Heat oil in a heavy soup pot or Dutch oven over medium heat. Add onion and green pepper; cook, stirring, until softened, about 5 minutes.
• Add garlic and cook until aromatic, about 1 minute.
• Stir in wine and bring to a boil; cook for 3 minutes, then add tomatoes, clam juice, parsley, bay leaf, oregano and crushed red pepper. Cover, leaving the lid slightly ajar; simmer, stirring occasionally, until the broth is rich and thick, 20 to 30 minutes.
• Add mussels, cover and cook for 2 minutes. Remove the mussels with tongs as they open, reserving them in a large bowl. Discard any mussels that do not open.
• Add crab legs, return to a simmer and cook, uncovered, until the crab is heated through, about 5 minutes. Remove with tongs and reserve along with the mussels.
• Add shrimp, fish and chopped basil; cover and simmer until the shrimp turns pink and the fish is opaque, 2 to 3 minutes.
• Discard the bay leaf. Taste and adjust seasonings with salt and pepper. Return the reserved mussels and crab legs to the pot. Reheat briefly and serve.

 

Nutrition

Per serving: 308 calories; 7 g fat ( 1 g sat , 2 g mono ); 151 mg cholesterol; 10 g carbohydrates; 45 g protein; 1 g fiber; 846 mg sodium; 715 mg potassium.