Cioppino (San Francisco style fish stew)


  • 3 tablespoons olive oil
  • 2 medium red onions, chopped (3 1/2 cups)
  • 1 large fennel bulb (about 1 lb) chopped, fronds reserved for garnish
  • 1/4 teaspoon salt
  • 4 garlic cloves, chopped
  • 1 1/2 teaspoons dried oregano
  • 1/2 teaspoon crushed red pepper
  • 1 Turkish bay leaf
  • 2 cups dry white wine
  • 2 cups water (or 1 cup water, one 8-oz bottle clam juice)
  • 1 (28 oz) can crushed tomatoes
  • 1 pound mussels, rinsed and debearded if necessary
  • 2 pounds pollock, cut in 2-inch chunks
  • 1/2 pound large shrimp, peeled and deveined
  • 1/2 pound cleaned squid, bodies cut into 1/2-inch rings, optional


Step 1

Heat oil in an exceedingly five 1/2- to 6-quart wide, serious pot over medium. Stir in onion and fennel; cook, stirring often, till soft (11-12 minutes). Stir in garlic, bay leaf, oregano, and crushed red pepper; cook, stirring, till sweet-smelling (2 minutes). Add wine, water or clam juice-water dance orchestra, and tomatoes. bring around a simmer; cook, lined (20 minutes).

Step 2

Stir in mussels, pollock, and shrimp. bring around a simmer over high heat, uncovered (2 minutes). Add squid, if using, cover pot, and cook until mussels open wide and food is opaque and simply burned through (about five minutes more). (Discard mussels that don't open.) Serve.


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