Classic San Francisco Cioppino

This indulgent, tasty seafood stew originated here in San Francisco where fisherman would combine their respective seafood catches of the day into a nourishing communal seafood meal.

Good

% Daily Values based on a 2,000 calorie diet

Step 1

Toast your fennel seeds over low heat until they become fragrant

Step 2

Heat your whitefish bone broth if frozen

Step 3

Prepare your mise en place: dice your green peppers and onions. Set aside your chili flakes, bay leaves, and garlic

Step 4

This cioppino base can be made in advance. In a large pot, gently heat olive oil with garlic, chili flakes and 1TB salt over low-medium heat

Step 5

When you see just a small bit of golden color, add the diced green peppers

Step 6

Then add the onions and bay leaf to stop the browning

Step 7

Add orange peel and toasted fennel seeds. Sweat over low-medium heat until translucent

Step 8

Add the red wine and turn up the heat to medium. Reduce the wine by about 2/3

Step 9

Add the tomatoes

Step 10

Add the whitefish broth, heat to a simmer and let simmer for about 5 minutes. If not serving right away then chill down and reserve

Step 11

Heat the cioppino base in a large pot

Step 12

While the base is heating, prepare your shrimp. The shrimp can be peeled and deveined, but we chose to cook the shrimp in its shell deveined to enhance the flavor of the dish. If you'd like to proceed with the "Four Star Method": using a scissors cut the backside shell of the shrimp and clean running your thumb along the opening

Step 13

Add crab

Step 14

Add Shrimp

Step 15

Add clams, mussels, and rockfish

Step 16

Bring to a boil and cover with a lid. When seafood is cooked through and shellfish has opened, take the pan off the heat. Season with salt and pepper. Add flat-leaf parsley and pour contents of pan over garlic bread in a pasta bowl

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