San Francisco Cioppino with Mussels / Clams / Jumbo Shrimp / Sole

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

Ingredients

Americas
United States
San Francisco
Fish course
Stew
Pescatarian
California

San Francisco Cioppino with Mussels / Clams / Jumbo Shrimp / Sole

Ingredients

Method

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