Cioppino

Name: Cioppino
Yield: Yield: 8 Portions
Cuisine: American
Ingredients: Extra-virgin olive oil, as needed; 1 cup/35 g whole basil leaves; 8 oz/227 g sea scallops, cartilage removed; 8 oz/227 g sea scallops, cartilage removed; 12 oz/340 g shrimp, 21/25 count, peeled and deveined (16); 8 oz/227 g sea bass or similar fish fillet, skin removed, cut into large dice; 8 oz/227 g sea bass or similar fish fillet, skin removed, cut into large dice; 1 lb/454 g mussels, beards removed, scrubbed; Crusty bread, sliced, as needed; 1 pint/480 mL tomato purée; 1 qt/960 mL chicken stock; 1 tsp/1 g minced thyme; 2 tsp/2 g minced oregano; Salt, as needed; 1 bay leaf; 1 lb/454 g Manila clams, scrubbed; Ground black pepper, as needed; 2 garlic cloves, peeled; 8 oz/227 g small-dice onions; 1 green pepper, cut into small dice (about 5 oz/142 g); 5 green onions, thinly sliced; 1 fl oz/30 mL extra-virgin olive oil; 1 bulb fennel, cored, tops removed, cut into small dice (about 9 oz/255 g); 2 lb/907 g canned tomatoes, chopped; 4 fl oz/120 mL white wine

Preparation info

Yield:
8
Portions

Difficulty
Easy

Appears in

Street Foods

By Hinnerk von Bargen and Culinary Institute of America

Published 2015

About

Cioppino, originating in San Francisco, bears strong resemblance to an Italian seafood stew known as cacciucco. Both are typically made from the catch of the day cooked gently in a white wine—flavored tomato sauce and served with olive oil and crusty bread on the side.

Ingredients

8 oz/227 g small-dice onions
2 garlic cloves, peeled

Americas
United States
San Francisco
Stew
Street Food

Method

In a rondeau or similar pan, sweat the onions, garlic, green onions, green pepper, and fennel in the oil over low to medium heat until the vegetables begin to soften, about 5 minutes.
Add the white wine and cook over medium heat until the wine has fully evaporated and developed a slightly caramelized flavor, 5 to 7 minutes.
Add the tomatoes, stock, to