Soups & stews
San Francisco Cioppino
White fish, shrimp, and mussels cook gently in a tomato broth with fennel, garlic, and white wine.
Serves 4
Directions
Scrub and debeard the mussels. Discard cracked shells and any that do not close when tapped. Cut the fish into 1½-inch pieces.
Heat the oil in a Dutch oven over medium heat. Cook the onion and fennel for 7 to 8 minutes, then add the garlic for 30 seconds.
Pour in the wine and simmer for 2 minutes, scraping the bottom. Add the tomatoes, stock, and salt.
Simmer uncovered for 12 to 15 minutes. Nestle the fish in the broth and cook gently for 2 minutes.
Add the shrimp and mussels, cover, and cook for 4 to 6 minutes, until the mussels open. Discard any that stay closed.
Check for 145°F in the fish and pearly, opaque shrimp. Lift cooked seafood into bowls if other pieces need more time.
Ladle the broth over the seafood and sprinkle with parsley. Serve immediately.
