Cioppino (Cioppino)

Overview

Cioppino is a seafood stew from San Francisco, made with the catch of the day in a tomato and wine broth. Onion, fennel, garlic and chilli flakes are softened in olive oil, then tomatoes, tomato paste, red or white wine, fish stock, bay leaves, oregano and basil are added and simmered into a rich, slightly spicy broth. The seafood goes in at the end: cracked Dungeness crab, clams, mussels, prawns or shrimp, scallops and chunks of firm white fish. It is served in big bowls, often with bibs, and with sourdough bread to soak up the broth.

History

Cioppino was created in the late nineteenth century by Italian fishermen, many from Genoa, who lived in the North Beach district of San Francisco and fished from the wharves. The name comes from ciuppin, a fish soup from Liguria. It is said that fishermen chipped in part of their catch to a shared pot. It became a classic of San Francisco restaurants and is still served at Fisherman's Wharf.

Main ingredients

Dungeness crab, clams, mussels, prawns, white fish, tomato and wine broth. The soup is built on tomato and wine broth and is usually served hot. Diet: pescatarian; usually gluten-free.

Explore: Fish and seafood soups · Tomato soups · More soups from United States

Recipe

4Serves

1h 15m30 prep · 45 cook

~420kcal / serving

MediumDifficulty

Method

1. 1

   Soften the onion, fennel and garlic with the chilli in olive oil.

2. 2
   30 min

   Add the tomatoes, tomato paste, wine, stock and herbs and simmer for 30 minutes.

3. 3
   3 min

   Add the clams and mussels, cover and cook for 3 minutes.

4. 4
   5 min

   Add the crab, prawns and fish and cook for 5 minutes, until the shells open and the fish is done.

5. 5

   Serve with sourdough bread.

6. ✓

   Serve. About 1h 15m from start to bowl.

Sources

• Cioppino (Wikipedia)
• North Beach, San Francisco (Wikipedia)

Description, history and recipe written by SoupWiki and checked against the sources above. Calories and times are rough estimates.