Cioppino San Francisco Fisherman's Stew

Ingredients

• 1 lb littleneck clams, scrubbed
• 1 lb large shrimp, peeled and deveined
• 1 lb firm white fish (halibut or cod), cut into 2-inch chunks
• 1/2 lb lump crab meat
• 1 can (28 oz) crushed San Marzano tomatoes
• 1 cup dry white wine
• 1 cup fish stock or clam juice
• 1 large onion, diced
• 6 cloves garlic, minced
• 1 fennel bulb, thinly sliced
• 1/4 cup olive oil
• 1 teaspoon red pepper flakes
• 2 teaspoons dried oregano
• 1/4 cup fresh flat-leaf parsley, chopped
• Salt and pepper to taste
• Sourdough bread for serving

Instructions

1. 1

   Heat olive oil in a large heavy pot over medium heat. Add onion and fennel and cook until softened and translucent, about 8 minutes.

2. 2

   Add garlic and red pepper flakes and cook for another minute. Season with salt and pepper.

3. 3

   Pour in the white wine, increase heat to medium-high, and simmer for 3 minutes until reduced by half.

4. 4

   Add crushed tomatoes, fish stock, and oregano. Stir well and bring to a steady simmer. Cook for 20 minutes to develop the flavors.

5. 5

   Taste the broth and adjust seasoning. Add clams, cover, and cook for 5 minutes.

6. 6

   Add the fish chunks and shrimp, cover, and cook for another 4-5 minutes until shrimp are pink and fish is just cooked through.

7. 7

   Gently stir in crab meat and cook for 1 minute to warm through. Discard any clams that have not opened.

8. 8

   Ladle into large bowls and garnish generously with fresh parsley. Serve immediately with toasted sourdough to soak up the broth.