Recipes by A.I.
Italian-American (San Francisco)

Cioppino

Recipe from Skinnytaste

Cuisine
Italian-American (San Francisco)
Protein
shrimp, clams, mussels, and halibut
Dietary
gluten-free, dairy-free
Time
20 min prep, 47 min cook (1 hr 7 min total)

Ingredients

  • 1 tablespoon extra-virgin olive oil
  • 1 small fennel bulb, chopped (about 1 cup)
  • 1 medium onion, chopped (about 2 cups)
  • 4 garlic cloves, smashed
  • 1/4 to 1/2 teaspoon crushed red pepper flakes
  • 1 1/4 teaspoons kosher salt
  • 6 oz can tomato paste
  • 3/4 cup white wine
  • 28 oz can crushed tomatoes, such as Tuttorosso
  • 2 cups water, or clam juice
  • 2 bay leaves
  • 12 littleneck clams, scrubbed well
  • 1/2 lb mussels, scrubbed well
  • 1 dozen jumbo shrimp
  • 2 6-ounce halibut fillets, or any white fish, cut into 1 1/2-inch cubes
  • Parsley or fennel fronds, for garnish
  • Crusty bread, for serving (optional)

Method

  1. Heat oil in a large stockpot over medium heat; add fennel, onion, garlic, red pepper flakes, and salt. Cook until aromatic and soft, 6-8 minutes.
  2. Add tomato paste and cook until it caramelizes to a darker brick-red color and no longer sticks to the pan, about 3 minutes.
  3. Add the white wine and simmer 1 minute. Add the crushed tomatoes, 2 cups water, and bay leaves. Cover and simmer on low for 20-25 minutes, until the flavors meld.
  4. Add the clams and mussels; cover and cook 5-6 minutes. Add the shrimp and halibut; cover and cook until the clams and mussels open, the shrimp turn pink, and the fish is opaque, another 8-10 minutes, flipping halfway. Discard bay leaves and any unopened shells.
  5. Garnish with parsley or fennel fronds and serve, with crusty bread if desired.

To drink

Pairing
Santa Margherita 2023 Pinot Grigio (Alto Adige, Italy), $24
On a budget
Cavit Pinot Grigio (Trentino, Italy), $10

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