San Francisco Cioppino (Fisherman’s Stew)

This San Francisco Cioppino is an interesting Italian-American specialty that will leave you needing more! Otherwise called "Angler's Stew," this simple recipe is loaded up with mollusks, mussels, shrimp, and cod. It's a generous and sound stew recipe ideal for crisp winter nights.

Ingredients

2 tablespoons avocado oil, or olive oil

1 fennel bulb, thinly sliced

2 shallots, thinly sliced

4 cloves garlic, pressed or minced

½ teaspoon salt

¼ teaspoon freshly ground black pepper

2 ½ tablespoons tomato paste

1 can (14 ounces) tomatoes, undrained

5 cups low sodium seafood broth, OR chicken broth

1 cup dry white wine

1 bay leaf

½ pound clams, scrubbed (See notes below about using frozen seafood)

½ pound mussels, scrubbed, debearded (you can buy them cleaned and debearded, but still check for the beard before cooking them)

½ pound cod fillet, skin removed, cut into 2-inch dice

½ pound raw shrimp, peeled and deveined

¼ cup chopped fresh parsley

crushed red pepper flakes, for garnish, optional

Lemon wedges, for serving

Instructions

Heat oil in a 6-quart Dutch oven or stockpot set over medium heat.
Add the sliced fennel and shallots; cook for 6 minutes, stirring occasionally.
Stir in garlic, salt, and black pepper; cook for 2 more minutes.
Add tomato paste; stir to combine.
Stir in diced tomatoes, seafood or chicken stock, and wine.
Add bay leaf; cover and bring to a simmer.
Reduce heat to medium-low and continue to simmer covered for 10 minutes.
Remove cover and add the clams and mussels; cover and cook for 4 minutes, or until clams and mussels begin to open.
Add the cod; cover and cook for 3 minutes.
Add in the shrimp and cook uncovered for 2 to 3 more minutes, or until cooked through. Stir occasionally.
Remove from heat. Taste soup for salt and pepper; adjust accordingly.
Discard any clams and mussels that didn’t open.
Remove bay leaf.
Garnish with parsley and red pepper flakes.
Serve with lemons.