Cioppino (San Francisco style fish stew)

Name: Cioppino (San Francisco style fish stew)
Prep time: 1 h 15 min
Cook time: 1 h 15 min
Total time: 1 h 15 min
Yield: 8
Cuisine: Global
Ingredients: 794 grams crushed tomatoes; 1 teaspoons crushed red pepper; 473 milliliters dry white wine; 454 grams large fennel bulb (about chopped, fronds reserved for garnish; 4 garlic cloves, chopped; 454 grams mussels, rinsed and debearded if necessary; 3 Tbsps olive oil; 2 teaspoons dried oregano; 828 milliliters medium red onions, chopped; 0 teaspoons salt; 227 grams shrimp, peeled and deveined; 227 grams cleaned squid, bodies cut into 1/2-inch rings, optional; 1 Turkish bay leaf; 473 milliliters water (or 1 cup water, one 8-oz bottle clam juice); 907 grams pollock, cut in 2-inch chunks

Cioppino (San Francisco style fish stew) might be just the main course you are searching for. This recipe makes 8 servings with 230 calories, 16g of protein, and 7g of fat each. This recipe covers 22% of your daily requirements of vitamins and minerals. It is a good option if you're following a gluten free, dairy free, and primal diet. Autumn will be even more special with this recipe. From preparation to the plate, this recipe takes about 1 hour and 15 minutes. If you have garlic cloves, shrimp, wine, and a few other ingredients on hand, you can make it.

Instructions

Heat oil in a 5 1/2- to 6-quart wide, heavy pot over medium. Stir in onion and fennel; cook, stirring occasionally, until soft (11-12 minutes). Stir in garlic, bay leaf, oregano, and crushed red pepper; cook, stirring, until fragrant (2 minutes).

Ingredients you will need

Red Pepper Flakes

Bay Leaves

Oregano

Fennel

Garlic

Onion

Cooking Oil

Equipment you will use

Pot

Add wine, water or clam juice-water combo, and tomatoes. Bring to a simmer; cook, covered (20 minutes).

Ingredients you will need

Clam Juice

Tomato

Water

Wine

Stir in mussels, pollock, and shrimp. Bring to a simmer over high heat, uncovered (2 minutes).

Ingredients you will need

Mussels

Pollock

Shrimp

Add squid, if using, cover pot, and cook till mussels open wide and seafood is opaque and just cooked through (about 5 minutes more). (Discard mussels that do not open.)

Ingredients you will need

Mussels

Seafood

Squid

Equipment you will use

Pot

Serve.

Equipment

Pot

Ingredients

Servings:

794grams

crushed tomatoes 1teaspoons

crushed red pepper 473milliliters

dry white wine 454grams

large fennel bulb (about chopped, fronds reserved for garnish 4

garlic cloves, chopped 454grams

mussels, rinsed and debearded if necessary 3Tbsps

olive oil 2teaspoons

dried oregano 828milliliters

medium red onions, chopped 0teaspoons

salt 227grams

shrimp, peeled and deveined 227grams

cleaned squid, bodies cut into 1/2-inch rings, optional 1

Turkish bay leaf 473milliliters

water (or 1 cup water, one 8-oz bottle clam juice)907grams

pollock, cut in 2-inch chunks

Recommended wine: Pinot Grigio, Gruener Veltliner, Pinot Noir

Fish works really well with Pinot Grigio, Gruener Veltliner, and Pinot Noir. Fish is as diverse as wine, so it's hard to pick wines that go with every fish. A crisp white wine, such as a pinot grigio or Grüner Veltliner, will suit any delicately flavored white fish. Meaty, strongly flavored fish such as salmon and tuna can even handle a light red wine, such as a pinot noir. The Zind-Humbrecht Calcaire Pinot Gris with a 4.7 out of 5 star rating seems like a good match. It costs about 46 dollars per bottle.