Fisherman's Stew
01 January 2020
By Carman
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Originally published to All the Best Blog October 24 2010. Cioppino, aka fisherman's stew, is both easy to make, and absolutely delicious. Also known as fisherman's fish or shellfish stew, this yummy recipe originated in San Francisco. Not only is it easy to make, it is absolutely delicious when paired with the right ingredients.

3 tablespoons olive oil

1 medium onion, finely chopped

1/2 cup chopped celery

4 garlic cloves, finely chopped

1 pound plum tomatoes, peeled, chopped

1/4 cup chopped flat leaf parsley

Sprig of fresh rosemary
1/4 teaspoon dried crushed red pepper
3/4 cup dry white wine

8 cups fish stock
18 small hard-shelled clams (or mussels)
1 pound sea bass fillet, cut into 2-inch pieces

1 pound uncooked large shrimp, peeled, deveined

8 ounces uncooked bay scallops

Italian bread
Sea salt

Extra-virgin olive oil

Additional flat leaf parsley for garnish

Heat 3 tablespoons oil in large pot over medium heat. Add onion, celery and garlic. Sauté 10 minutes. Stir in next 4 ingredients. Sauté 2 minutes. Add wine; cook until liquid evaporates. Add 6 cups stock. Bring to a low boil. Reduce heat; simmer 20 minutes.

Add clams or mussels and then the remaining seafood to the soup base. Cover and cook just until seafood is opaque in center and clams open about 5 minutes. Remove any clams or mussels that have not opened.

Place thickly toasted slices of Italian bread in bottom of bowl and ladle stew over bread. Sprinkle with additional parsley and sea salt. Drizzle soup with olive oil.

Serves 4

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