Name: Cioppino
Yield: Serves 8
Cuisine: American
Ingredients: 3 tablespoons chopped garlic; ⅔ cup (65 g) chopped celery or fennel; ¼ cup (13 g) chopped fresh flat-leaf parsley; 2½ cups (600 ml) hearty red wine, such as zinfandel, cabernet, or sangiovese; 1 cup (140 g) chopped peeled carrot; 3 cups (330 g) chopped onions; ¼ cup (60 ml) olive oil; 1 tablespoon chopped fresh oregano; 2 teaspoons fennel seeds; 3 cups (495 g) canned whole or diced peeled tomatoes with their juice; ¼ cup (10 g) chopped fresh basil; 6 cups (1.4 l) fish stock or chicken stock; 3 large bay leaves; Fine sea salt and freshly ground black pepper; 1 whole Dungeness crab (about 2 pounds/910 g), cleaned and chopped into sections; ½ teaspoon crushed red pepper flakes; 16 medium shrimp (31 to 35 count), peeled and deveined, shells reserved; 2 pounds (910 g) rockfish fillets, cut into 1-inch (2.5-cm) cubes; 8 thick slices sourdough bread, brushed with garlic-infused olive oil and toasted; 1½ pounds (680 g) mussels (18 to 24), scrubbed and debearded

Preparation info

Serves
8

Difficulty
Easy

Appears in

The Hog Island Book of Fish & Seafood

By John Ash

Published 2023

About

Cioppino, a flavorful fish stew, is closely identified with San Francisco. It’s believed to have been brought to the city by the bay by early Italian fishermen who emigrated there from Genoa. In place of the Mediterranean fish used in the original dish, it uses local favorites like Dungeness crab and rockfish, plus shrimp and mussels. If you can, use whole crab in the shell; the shell adds flavor. The tomato and red wine stock can be made ahead. Remember to add the various fish and shellfis