VERONICA HINKE

author • speaker • journalist • coach

Recipes & Food Styling

Cioppino (Fisherman’s Stew)

Feb 11, 2024 | Food Styling, Recipes, Stews

Cioppino for the win! Go 9ers!

Nothing says San Francisco like a beautiful fish stew simmered low and slow in a spicy tomato-y broth. Perfect for the 9ers’ big Superbowl win tonight! They are going to win!

Of course, we are rooting for San Francisco: After all, it was my home right out of college in 1989. I was assigned to report there just a few days after the Loma Prieta earthquake. We were allowed to delay the move, but only for a few days. We had the option to switch our base to L.A., but somehow I knew that I would love San Francisco, and I did.

On every day off from work, I would set my alarm so that I could get up as early as possible so that I wouldn’t miss anything at Fisherman’s Wharf. I couldn’t get over the gorgeous servings of Cioppini served in sourdough bread “bowls” that were as big as my head!

Cioppino (Fisherman’s Stew)

2 tablespoons butter

2 tablespoons extra virgin olive oil

2 large shallots, diced

2 garlic cloves, minced

1 large red bell pepper, seeded and chopped

2 small serrano peppers, seeded and chopped

6 medium vine-ripened tomatoes, chopped

½ teaspoon pink Himalayan sea salt

½ teaspoon freshly ground multi-color peppercorns

2 tablespoons tomato paste

¼ teaspoon crushed red pepper flakes

¼ teaspoon hot Hungarian paprika

¾ cup dry white wine

2 cups tomato sauce

2 cups vegetable stock

2 cups clam juice

1 pound cod, cut into ½-inch pieces

½ pound medium shrimp, peeled and deveined

8 large sea scallops

2 bay leaves

¾ cup chopped fresh cilantro leaves, plus some for garnish

In a Dutch oven over medium heat, melt the butter and heat the olive oil. Add the shallots, garlic, peppers, tomatoes, salt and pepper, tomato paste, and paprika. Stir to blend well, and add the white wine to deglaze the Dutch oven. Add the tomato sauce, vegetable stock, and clam juice, and stir to combine. Bring to a boil, and then reduce the heat to simmer. Add the meats. Add the bay leaves. Simmer until the meats are cooked thoroughly and the ingredients thicken to a stew-like consistency, 40 to 45 minutes. Stir in cilantro, reserving some for garnish. Let the stew simmer for 10-15 more minutes. Remove from heat, scoop into bowls, and sprinkle with remaining chopped cilantro.