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italian seafood stew with tomatoes recipe

Cioppino-Style Tomato Seafood Stew

A bright tomato and white wine seafood stew inspired by San Francisco docks. The broth stays clean and briny. Fish and shellfish cook in stages so each piece stays tender. Serve hot with crusty bread.
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Prep Time 20 minutes
Cook Time 35 minutes
Total Time 55 minutes
Servings: 4 people
Course: Main Course, Soup or stew
Cuisine: Italian-American, San Francisco style, Seafood
Calories: 420
Ingredients Method Notes

Ingredients
  

  • Olive oil extra virgin
  • Yellow onion chopped
  • Fennel bulb chopped
  • Garlic cloves minced
  • Red pepper flakes
  • Dry white wine Sauvignon Blanc or Pinot Gris
  • Crushed tomatoes or San Marzano tomatoes
  • Seafood stock low sodium
  • Fresh clams scrubbed
  • Fresh mussels scrubbed and debearded
  • Firm white fish like cod cut into chunks
  • Raw shrimp peeled and deveined
  • Sea scallops
  • Salt
  • Black pepper
  • Fresh parsley chopped
  • Optional Pernod or pastis
  • Crusty bread for serving

Method
 

Heat olive oil in a wide heavy pot over medium heat.
    Add onion and fennel. Cook slowly until soft and sweet. Stir often.
      Add garlic and red pepper flakes. Stir for 30 seconds until fragrant.
        Pour in white wine. Scrape the bottom of the pot. Simmer until slightly reduced.
          Add tomatoes and seafood stock. Stir well.
            Bring to a gentle simmer. Cook 20 to 30 minutes until the broth tastes round.
              Add clams. Cover the pot. Cook 3 to 5 minutes.
                Add mussels and nestle in the fish pieces. Simmer gently.
                  When shells begin to open, add shrimp and scallops on top.
                    Cover and cook 2 to 4 minutes until shrimp turn opaque and scallops feel tender.
                      Remove any shells that stay closed.
                        Season lightly with salt and black pepper.
                          Turn off heat. Add parsley and optional Pernod. Rest 1 minute.
                            Ladle into warm bowls. Serve with bread.

                              Notes

                              Use seafood that smells clean like the ocean. Add seafood in order to keep texture right. Keep heat gentle. Taste often and season late since shellfish add salt. The tomato base stores well for two days without seafood.