Tomato-based seafood with garlic bread

The tomato-based seafood stew cioppino may sound like it originated in Italy, but it first became popular thanks to Italian-American immigrants in San Francisco.


Roasted Garlic Bread

  • 1 cup garlic, peeled
  • 2½ tablespoons olive oil
  • 1 teaspoon kosher salt
  • 8 thick slices crusty San Francisco sourdough


  • 6 tablespoons olive oil
  • 1 large fennel bulb, diced
  • 1 onion, chopped
  • 2 jalapenos, seeded, chopped
  • 6 large cloves garlic, finely chopped
  • 1 teaspoon dried crushed red pepper flakes
  • 1 teaspoon dried oregano
  • 1 tablespoon ground fennel seed
  • 1 bay leaf
  • 2 teaspoons salt
  • 1/4 cup tomato paste
  • 1/2 cup anise-based spirit, like Pernod
  • 2 cups dry white wine
  • 28 ounces canned diced tomatoes with juice s
  • 3 cups fish stock
  • 2 cups clam juice
  • 1 pound manila clams, scrubbed
  • 1 pound mussels, scrubbed, debearded
  • 1 pound uncooked large shrimp, peeled and deveined
  • 1 pound rock cod
  • 1 pound cooked crab legs, cracked into 1½-inch pieces
  • 1/4 cup parsley, chopped
  • 1/4 cup basil, chopped


Prep all the vegetables. Clean the mussels, clams and shrimp. Cut the fish into 2-inch chunks.
To a large pot set to medium heat, add olive oil. Add onions, fennel and salt, and cook until onion changes color and becomes translucent, about 10 minutes. Add garlic and chili flakes, stir and cook for 1 minute.
Add diced tomatoes, white wine, stock, and bay leaf. Cover and bring to a simmer. Once simmering, lower heat to medium-low and let cook, covered, for 30 minutes.
After 30 minutes, remove cover and add cleaned clams and mussels. Cover and let cook for 5 minutes, until clams and mussels begin to open.
Add shrimp and fish and cover, cooking for another 5 minutes. Discard any mussels and clams that didn’t completely open. Taste and season with more salt and chili flakes, to taste.
Serve cioppino topped with diced fresh Italian parsley and a piece of crusty bread. The cioppino will keep in a sealed container in the fridge for 5 days.

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