How to make Cioppino - San Francisco Fisherman's stew recipe

Prepare two pots and a blender for cooking.

Gather ingredients: canned tomatoes, white wine, shrimp, squid, cod, clam juice, herbs, onions, and mollusks.

In one pot, heat olive oil and add shrimp shells with salt, pepper, garlic, and parsley.

Pour in clam juice and fill the bottle with water about 3/4 full, then add to the pot to simmer.

In the second pot, add olive oil, yellow onion, garlic, green onions, and leeks (or fennel).

Add white wine to cover the bottom of the pan and stir in the vegetables.

Add salt, pepper, garlic blend, parsley, basil, and oregano to the vegetable pot.

Blend the canned tomatoes in a Ninja blender until pureed, but not smooth.

Add more water (about 7 ounces) and white wine to the stock pot, bringing it to a soft boil.

Stir in the tomato puree into the vegetable pot and mix well.

Strain the stock into the vegetable pot using a colander to remove shrimp shells.

Add cod, mussels, clams, squid, and shrimp to the pot, checking mussels for closure before adding.

Taste the liquid and adjust seasoning with salt or wine as needed.

Once mussels open, add cooked langostino meat for extra flavor.

Serve cioppino with hard bread for dipping.

Equipment Needed

Spice Level: