Cioppino Fish Stew, Italian recipe - Gianni's North Beach

white wine

🥗Healthier: vegetable broth

💰Cheaper: water + vinegar

Vegetable broth adds flavor without alcohol.

fish stock

🥗Healthier: seafood stock

💰Cheaper: chicken stock

Chicken stock is often less expensive and readily available.

shrimp

🥗Healthier: scallops

💰Cheaper: pollock

Pollock is a more affordable fish option.

clams

🥗Healthier: mussels

💰Cheaper: canned clams

Canned clams are an economical alternative.

Start by steaming and cracking dungeness crab; this will be the major ingredient.

Cut calamari into rings.

Prepare sea scallops, leaving some whole and cutting larger ones in half.

Leave shrimp in the shell for added flavor, and remove the vein.

Prepare hatock fish, leaving it whole to prevent breaking apart during cooking.

Clean small clams and mussels, removing the beard from mussels just before cooking.

Crush canned marzano tomatoes by hand in a bowl to create the broth base.

Chop red bell pepper and fennel; cut fennel into thirds for flavor.

Smash garlic cloves and leave them whole for flavoring the olive oil.

Heat a good amount of olive oil in a large pot, adding garlic to flavor it.

Add diced onion and fennel to the pot; sauté until aromatic.

Add bay leaves and dried oregano to the pot and let them toast a little.

Introduce the cleaned clams and mussels to the pot first, as they take longer to cook.

Add hatock fish next, followed by shrimp, scallops, and calamari.

Place the dungeness crab on top of the seafood mixture.

Cover the pot and let it cook until clams open and seafood is cooked through, about 10-15 minutes.

Finish with a drizzle of extra virgin olive oil and garnish with chopped parsley.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens