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Fisherman's Wharf Cioppino
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Prep Time:
25 minutes
Cook Time:
30 minutes
Total Time:
55 minutes
San Francisco seafood stew combines cod, shrimp, clams, and mussels in a flavorful white wine and chicken broth.
Ingredients:
  • 0.25 cup olive oil
  • 1 onion, chopped
  • 1 green bell pepper, chopped
  • 1 tablespoon minced garlic
  • 2 (16 ounce) cans diced tomatoes
  • 1 (16 ounce) can chicken broth
  • 1 cup white wine
  • 1 (6 ounce) can tomato paste
  • 0.25 cup dried parsley
  • 2 teaspoons crushed dried basil
  • 1 teaspoon oregano
  • 0.5 teaspoon red pepper flakes
  • 0.25 teaspoon ground black pepper
  • 1 pound shrimp, peeled and deveined
  • 1 pound cod fillets, cut into 2-inch chunks
  • 8 clams in shell, scrubbed, or more to taste
  • 8 mussels, cleaned and debearded, or more to taste
Instructions:
  • In a large saucepan over medium-high heat, cook onion and bell pepper in oil until tender, for about 5 minutes. Add garlic and saute for 1 more minute until fragrant. Transfer the mixture to a large stockpot.
  • Combine tomatoes, chicken broth, white wine, tomato paste, parsley, basil, oregano, red pepper flakes, and black pepper with the onion mixture in a stockpot. Bring to a boil, then cover and simmer over medium-low heat for about 15 minutes until the tomatoes are softened.
  • Add the shrimp and cod chunks to the flavorful tomato mixture, then gently place the clams and mussels in the broth so they're partly covered. Cover the pot and cook for another 7 to 10 minutes until the clams and mussels have opened up.

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