From the Sea · American
San Francisco Cioppino with Garlic Toast
A brick-red tomato and white wine broth, fragrant with fennel seed and chili, cradles mussels, clams, sweet shrimp and tender chunks of cod. A thick slab of garlic-rubbed toast on the side is mandatory for mopping up every last drop.
Test kitchen note: Add the seafood in stages: clams first, mussels next, then shrimp and fish. Everything finishes perfectly tender at the same moment.
Method 6 steps
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Warm the olive oil in a wide pot and cook the onion for 6 minutes until soft. Add the sliced garlic, fennel seed and pepper flakes and cook for 1 minute more.
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Pour in the wine and let it bubble for 3 minutes, then add the tomatoes and stock. Simmer gently for 20 minutes and season with salt.
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Add the clams, cover and cook for 4 minutes. Add the mussels, cover again and cook for 3 minutes.
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Nestle in the shrimp and cod, cover and simmer for 3 to 4 minutes until the shrimp are pink, the fish flakes and all the shells have opened. Discard any that stay shut.
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Meanwhile toast the bread until crisp and rub one side with the halved garlic clove.
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Ladle the stew into bowls, scatter with parsley and serve with the garlic toast.
That is the whole pie. Enjoy every slice.
Pairs well with
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