Name: San Francisco Cioppino with Mussels / Clams / Jumbo Shrimp / Sole
Yield: Serves 4 to 6
Cuisine: American
Ingredients: 12 shrimp, peeled and deveined (see Fish Tip); 4 fillets of sole; 2 Tbsp (30 mL) chopped parsley; ½ tsp (2.5 mL) fennel seeds; 1 lb (450 g) clams; Crusty bread, for serving; 1 lb (450 g) mussels; 1 Tbsp (15 mL) vegetable oil; ½ cup (125 mL) diced onion; 1 Tbsp (15 mL) diced garlic; 2 cups (500 mL) chopped fennel; ½ cup (125 mL) chopped celery; ½ cup (125 mL) white wine; ½ cup (125 mL) diced carrots; 3 cups (750 mL) fish stock; 3 cups (750 mL) tomato purée; 1 tsp (5 mL) pepper; 1 tsp (5 mL) salt; ¼ tsp (1 mL) chili flakes; 2 cups (500 mL) diced potatoes; 2 Tbsp (30 mL) unsalted butter

Preparation info

Serves
4 to 6

Difficulty
Easy

Appears in

Fish for You

By Spencer Watts

Published 2022

About

This stew is a seafood lover’s dream. Packed with shellfish and delicate sole, it is designed for a crowd. The tomato broth takes on an excellent amount of flavour from the seafood and aromatics. Served with warm bread, this recipe is guaranteed to put a smile on the face of anyone who eats it!

The best way to serve this Bay Area fish stew is with deep bowls and a big ladle. I put the Dutch oven in the middle of the table and serve it family style.

“And as my life flashed be