Fisherman's Wharf Cioppino

This seafood stew from San Francisco simmers cod, shrimp, clams, and mussels in a white wine and chicken broth base.

• Preparation Time: 25 mins
• Cooking Time: 30 mins
• Total Time: 55 mins
• Calories: 290 Calories

Ingredients

• 1 cup white wine
• 1 onion, chopped
• 1 tablespoon minced garlic
• 1 green bell pepper, chopped
• 1 (6 ounce) can tomato paste
• 1 pound shrimp, peeled and deveined
• 2 (16 ounce) cans diced tomatoes
• 1 (16 ounce) can chicken broth
• 1 teaspoon oregano
• 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
• 2 teaspoons crushed dried basil
• 0.25 teaspoon ground black pepper
• 0.25 cup olive oil
• 0.5 teaspoon red pepper flakes
• 0.25 cup dried parsley

Recipe Instructions

Step 1

Heat oil in a large saucepan over medium-high heat. Saute onion and bell pepper in hot oil until tender, about 5 minutes; add garlic and continue to saute until garlic is fragrant, about 1 minute. Transfer mixture to a large stockpot.

Step 2

Stir 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 boil, cover the pot, reduce heat to medium-low, and simmer until the tomatoes are softened, about 15 minutes.

Step 3

Stir shrimp and cod chunks into the tomato mixture. Arrange clams and mussels in the liquid so they are partially submerged. Cover pot again and continue cooking until the clams and mussels open, 7 to 10 minutes.