Cioppino (San Francisco Seafood Stew)

This Italian-American classic from San Francisco's fishing community is really just a well-built tomato-wine broth that lets whatever seafood you have shine.

Instructions

1. 1

   Heat the olive oil in a large pot or Dutch oven over medium heat. Add the onion and fennel and cook, stirring occasionally, until softened, 8–9 minutes.

2. 2

   Add the garlic and red pepper flakes and cook 1 minute until fragrant.

3. 3

   Stir in the tomato paste and cook 1–2 minutes, until it darkens slightly.

4. 4

   Pour in the white wine, scraping up any browned bits, and simmer for 3–4 minutes to cook off the alcohol.

5. 5

   Add the crushed tomatoes, seafood stock, bay leaf, and oregano. Bring to a simmer and cook uncovered for 20–25 minutes, stirring occasionally, to let the broth develop depth.

6. 6

   Season the broth with salt and pepper to taste. This base can be made ahead up to this point and refrigerated for a day, then reheated before adding seafood.

7. 7

   Add the mussels and clams to the simmering broth first, since they take the longest, and cover. Cook for 4–5 minutes, until they just start to open.

8. 8

   Add the firm white fish and scallops if using, nestling them into the broth, and cover again. Cook for 3–4 minutes more.

9. 9

   Add the shrimp last, since it cooks fastest, and cook just until pink and opaque and the mussels and clams are fully open, another 3–4 minutes. Discard any mussels or clams that remain closed.

10. 10

    Remove the bay leaf. Ladle the stew into large, wide bowls, making sure everyone gets a mix of shellfish and fish.

11. 11

    Garnish with parsley and reserved fennel fronds, and serve with plenty of crusty bread for soaking up the broth.