RCI-SF.002.0011.001

Cioppino

Name: Cioppino
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Cuisine: Californian
Ingredients: 3 tablespoons olive oil; 1 large fennel bulb (thinly sliced); 6 ounces onion (chopped); 8 ounces of celery (chopped); 3 large shallots (chopped); 2 teaspoons salt; 4 large garlic cloves (finely chopped); 3/4 teaspoon dried crushed red pepper flakes (plus more to taste); 6 ounces tomato paste; 2 pounds diced tomatoes; 1 1/2 cups dry white wine; 5 cups of water; 1 unit bay leaf; 2 pounds crabs (any type, cut into pieces); 2 pounds mussels (scrubbed, debearded); 1 pound scallops; 1 1/2 pounds tilapia cut into two-inch chunks (or substitute any fish with a white (firm flesh)); 2 unit loaves of San Francisco sourdough bread or any other bread with a chewy crust

is a fish stew, a descendant of the various regional fish soups and stews of Italian cooking. It was

Prep15 min

Cook30 min

Total45 min

Servings4

Difficultyadvanced

Ingredients

olive oil
3 tablespoons
fennel bulb
thinly sliced
1 large
onion
chopped
6 ounces
of celery
chopped
8 ounces
shallots
chopped
3 large
salt
2 teaspoons
garlic cloves
finely chopped
4 large
dried crushed red pepper flakes
plus more to taste
3/4 teaspoon
tomato paste
6 ounces
diced tomatoes
2 pounds
dry white wine
1 1/2 cups
of water
5 cups
bay leaf
1 unit
crabs
any type, cut into pieces
2 pounds
mussels
scrubbed, debearded
2 pounds
scallops
1 pound
tilapia cut into two-inch chunks (or substitute any fish with a white
firm flesh)
1 1/2 pounds
loaves of San Francisco sourdough bread or any other bread with a chewy crust
2 unit

Method

Prepare according to traditional method. (Directions were not provided in the legacy source.)

Cioppino

Ingredients

Method

What Makes This Variant Distinct