StovetopItalian
Cioppino
A San Francisco fish stew. Fennel, tomato, wine, then the seafood in reverse order of toughness.
Made it?
50 min · 35 min hands-on · pull 145°F
Ingredients
2 lb on the fire · ~1.4 lb to the table · 3 plates at 8 oz
- firm white fish, chunks2 lb
- shrimp1 lb
- clams or mussels1 lb
- fennel bulb, sliced1
- onion1
- garlic cloves4
- white wine1 cup
- crushed tomato1 can
- kosher salt2 tsp
Method
- 1
Onion, fennel, garlic in oil. Wine, tomato, simmer 15 minutes.
- 2
Clams in, 5 minutes. Fish, 3 minutes. Shrimp, 2 minutes. Stop when the clams open and the shrimp just turn.
- 3
Bread. Discard unopened clams. This is not a long simmer after the seafood goes in.
If you don’t have it
- mixed seafood → shrimp. Keep the same pull. Leaner cooks faster and dries sooner.
- firm white fish, chunks → What you actually have, if it is the same muscle family. Crab legs if you have them, in with the clams.
Same cook, different day
Weeknight
Less time. Same seasoning, hotter fire, watch the probe. Do not skip the rest.
On the plate
With this, try
- With this dish, try making hushpuppies.
When the fish comes off, or the last minutes of ribs. Cornmeal, buttermilk, onion, 350°F oil until they float blond.
25 min
- With this dish, try making cilantro-lime slaw.
Every taco night. On carnitas, fish, asada. Shred, salt, lime. Cilantro last so it stays green.
15 min
- With this dish, try making cilantro-lime rice.
While the steak rests or the turkey browns. Long-grain rice, water, salt. Off heat, lime and cilantro folded in. It should be fluffy, not wet.
25 min