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San Francisco Cioppino

4.8
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PREP TIME
25 min
COOKING TIME
30 min
TOTAL TIME
55 min
SERVINGS
8 servings
Lunch U.S.
San Francisco Cioppino
Ingredients
  • 1/4 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
  • 1/4 cup dried parsley
  • 2 teaspoons crushed dried basil
  • 1 teaspoon oregano
  • 1/2 teaspoon red pepper flakes
  • 1/4 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
1
Heat a generous amount of oil in a substantial saucepan over an elevated heat setting. Sear the onion and bell pepper in scorching oil until they become tender, approximately 5 minutes; add the garlic and continue to cook until the aroma of the garlic is released, roughly 1 minute. Transfer this mixture to a substantial stockpot.
2
Combine the tomatoes, chicken broth, white wine, tomato paste, parsley, basil, oregano, red pepper flakes, and black pepper with the onion mixture in the stockpot; bring to a rolling boil, cover the pot, lower the heat to a moderate setting, and simmer until the tomatoes have become tender, around 15 minutes.
3
Introduce the shrimp and cod chunks into the tomato mixture. Position the clams and mussels in the liquid so they are partially submerged. Cover the pot once more and continue cooking until the clams and mussels open, typically 7 to 10 minutes.