- Prep: 25 min
- Cook Time: 1 hr
- Total: 1 hr 25 min
- Serving: 6 Servings
Cioppino is a seafood stew that has Italian roots but actually originated in San Francisco. The seafood is combined with fresh tomatoes in a wine sauce and then served with toasted sourdough bread.
- 1 cup olive oil
- 3 cloves garlic, minced
- 1/4 cup onion, finely chopped
- 1 large fennel bulb, thinly sliced
- 2 tablespoons parsley, chopped
- 1/4 cup tomato paste
- 1 can diced tomatoes in juice
- 1/2 teaspoon dried oregano
- 1/2 teaspoon dried marjoram leaves
- 2 cups dry white wine
- salt and freshly ground pepper to taste
- 1/2 cup dry sherry
- Heat a large sauté pan on medium-high heat and add the olive oil. Sauté the garlic, onion, fennel and parsley until the onion is transparent and soft.
- Mix in the tomato paste, diced tomatoes, oregano and marjoram and stir well.
- Pour in the white wine and add salt and pepper to taste; bring mixture to a boil. Once boiling, reduce heat to medium-low and simmer for 20 minutes.
- Add sherry to the mixture and continue to simmer for an additional 10 minutes.
- Stir in the remaining ingredients, cover the pan and bring to a rolling boil. Once boiling, reduce heat to medium-low and simmer for 15 minutes.