San Francisco Cioppino (Fisherman’s Wharf Tomato, Fennel & Wine Seafood Stew) – Authentic United States Recipe
Born on the docks of North Beach: a robust, garlicky tomato-and-fennel wine broth overflowing with Pacific seafood.
- Country of Origin
- 🇺🇸 United States (North America, Americas)
- Dietary Profile
- pescatarian
- Prep Time
- 15 min
- Cook Time
- 25 min
- Difficulty
- Easy
- Signature Staples
- Shrimp, Mussels, And firm white cod, Shaved fennel bulb, Dry white wine
Ingredients for San Francisco Cioppino (Fisherman’s Wharf Tomato, Fennel & Wine Seafood Stew) (4 Servings)
- 1.25 lbs (or 2.5 cups) shrimp, prepped into bite-sized pieces
- 1.5 cups mussels, washed and trimmed
- 1 cup and firm white cod
- 1 medium onion and 3 cloves garlic, finely minced with shaved fennel bulb
- 1.5 tbsp traditional United States seasoning (dry white wine, garlic, oregano, red pepper flakes)
- 2.5 cups rich culinary stock or aromatic cooking liquid, plus 2 tbsp cooking oil
Step-by-Step Cooking Instructions
- Warm cooking oil in a heavy pot over medium heat; gently sweat the minced onion, garlic, and shaved fennel bulb for 3–4 minutes until fragrant.
- Stir in dry white wine, garlic, oregano, red pepper flakes and toast for 45 seconds to release the essential oils of United States's kitchen.
- Add shrimp and mussels, tossing to coat in the aromatic base.
- Pour in the stock, bring to a gentle boil, then reduce heat and simmer covered for 18–20 minutes until tender and deeply flavorful.
- Fold in and firm white cod, adjust seasoning, and ladle steaming hot into deep bowls.