American · Dinner
California Cioppino Seafood Stew Bowl
San Francisco Italian-American tradition reading a tomato and white wine broth simmered with garlic, fennel, and basil then poached with Dungeness crab, mussels, clams, and white fish, ladled into a deep bowl with grilled sourdough for the North Beach weekend seafood stew.
$$$
20 minsPrep
35 minsCook
55 minsTotal
MediumLevel
Nutrition per serving
520Calories
48gProtein
16gFat
38gCarbs
5gSugar
4gFiber
780mgSodium
85mgChol
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Instructions
1
Prep
Soak mussels and clams in cold salted water 20 minutes, scrubbing shells; discard any open ones. Cube fish into 3cm pieces. Thinly slice fennel, finely chop onion. Mince 11 garlic cloves, slice the remaining 1. Halve lemons. Pick basil and parsley leaves; finely chop parsley, set basil aside.
2
Saute
Heat 2 tbsp olive oil in a large heavy saucepan over medium 90 seconds. Add onion and fennel, cook 5 minutes until softened. Stir in minced garlic, oregano, red pepper flakes, and fennel seeds 60 seconds until fragrant.
3
Build 1
Stir in tomato paste 90 seconds until brick red. Pour in white wine, simmer 2 minutes. Add canned tomatoes, fish stock, bay leaves, and salt; bring to a low simmer, cover loosely, and simmer 15 minutes.
4
Build 2
Drop clams into broth and cover 4 minutes until shells start opening. Add mussels and crab, cover 3 minutes until most shells open wide. Add fish to broth and simmer uncovered 4 minutes until opaque. Discard unopened shells and bay leaves.
5
Finish
Off heat, stir in lemon juice, half the basil, and parsley. Brush sourdough with 2 tbsp olive oil, rub one side with sliced garlic. Toast in a dry skillet over medium-high 90 seconds per side until golden.
6
Plate
Swirl butter and remaining 2 tbsp olive oil into the broth. Ladle stew with all shellfish into deep bowls, tear remaining basil over, rest sourdough on the rim, set lemon half alongside.
Recipes use AI and Edamam. Always check for allergens before cooking. Spotted something wrong—email us at hello@grubplanit.com.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 240g (8.5 oz) cooked Dungeness crab claws or legs in shell
- 300g (10.6 oz) live mussels in shell
- 300g (10.6 oz) littleneck clams in shell
- 200g (7 oz) skinless white fish fillet
- 800g (28.2 oz) canned chopped tomatoes
- 360ml (1 1/2 cups) dry white wine
- 200g (7 oz) fennel bulb
- 120g (4.2 oz) yellow onion
- 12 garlic cloves
- 4 thick slices sourdough bread
- 90ml (1/4 cup + 2 tbsp) extra-virgin olive oil
- 40g (1.4 oz) unsalted butter
- 2 tbsp tomato paste
- 480ml (2 cups) fish stock or clam juice
- 2 tsp dried oregano
- 1 tsp red pepper flakes
- 1 tsp fennel seeds
- 2 bay leaves
- 1 tsp fine sea salt
- 0.5 tsp ground black pepper
- 2 medium lemons
- 30g (large handful) fresh basil
- 16g (large handful) flat-leaf parsley