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I discovered cioppino when I moved to the US, but it is very similar to bouillabaisse. Cioppino is a great way to enjoy seafood and the best part is the sourdough bread for dipping into the tomatoey broth from its San Francisco roots. The stew is easy, satisfying, and versatile to make with any kind of seafood. I make it year-round for just 2 or a group of 20.
In a large heavy bottom skillet (I used a 12” size, see link in the notes below). Heat ¼ cup of olive oil over medium heat and sweat the onions with the salt for 5 minutes or until softened and translucent.
Add the leek, garlic, fennel, pepperoncino and 2 teaspoons of Dali and continue cooking for 5 more minutes to soften the fennel.
Add the white wine and cook for 3 minutes or until reduced by half
Add the tomatoes and simmer for 15 minutes, covered.
Meanwhile, season the fish portions with the remaining Dali and fine sea salt to taste.
When the tomatoes and vegetables are ready, add the clams and fish and cook covered for 5 minutes.
Arrange the mussels, shrimp, and squid in the pan and continue cooking for 5 more minutes, covered, or until the rest of the seafood is cooked.
Garnish with chopped herbs and serve with sourdough bread.
Recipe Note
Recipe Notes
Here’s where you can find the pan I used. You can use any similar pan; it doesn’t have to be this exact one.
Variations and Ideas
Depending on what is already in your collection, Salvador and Bluegrass will also work really well in this dish.
