How to make Cioppino
An Italian American fish stew made famous in the late 1800’s in San Francisco.
You’ll need the following
2 medium onions, chopped
1 large fenned bulb, chopped
3 cloves garlic, diced
3 squid or calamari, chopped in rings
Pinch or red chili flakes
Pinch dry oregano
28 oz can tomatoes
1.5 cups white wine
2 bottles clam juice
Salt & pepper
Clams (or mussels too if you like them)
Cod (or other white fish you like)
STEP 1: The Broth
Saute onions in olive oil. Add fennel. Let it get happy. Add garlic. Add the squid. Cook for 3-4 minutes.
Add chili and oregano. Cook for a couple minutes.
Add tomatoes. The wine and clam juice. People may argue the order of these things, but honestly, it doesn’t really matter. Because it’s going to simmer for an hour. Season with S&P.
Simmer for 45 minutes to an hour.
This can be done ahead. Even days. Just bring it back up to a simmer before the next step.
STEP 2: The Seafood is added
Get your broth hot.
Add clams and cod. Cover for 5 minutes.
Add scallops and shrimp. Cover for 5 minutes
(if you’re adding mussels do it in the last 3 minutes – they take no time to cook and open)
Serve immediately with garlic toasts.