"This recipe brings back memories of the first time I went to San Francisco over 10 years ago.  There is nothing like fresh bowl of cioppino and garlic bread at the Wayfare Tavern owned by Tyler Florence. This is my take on a dish that so many people call Seafood Stew," Chef Lee said.

Prep Time: 30 minutes

Cook Time: 1 hr

Serves: 6-8

Ingredients:

  • 3 tablespoons olive oil
  • 1 large fennel bulb, thinly sliced
  • 1 onion, chopped
  • 3 shallots, chopped
  • 2 teaspoons HEB Kosher salt
  • 4 large garlic cloves, finely chopped
  • 3/4 teaspoon Adams Reserve Crushed Red Pepper Flakes (HEB Cooking Connection)
  • 1 pound Spanish Chorizo, cut into small cubes (HEB Deli Department)
  • 1/4 cup HEB Tomato Paste
  • 1 (28-ounce) can diced tomatoes in juice
  • 1 1/2 cup dry red wine (HEB Cooking Connection)
  • 5 cups fish stock or HEB chicken stock
  • 1 bay leaf
  • 2 pounds Dungeness crab (HEB Seafood Department) 
  • 1 pound littleneck clams, scrubbed (HEB Seafood Department)
  • 1 pound mussels, scrubbed, debearded (Heb Seafood Department)
  • 1 pound large shrimp, peeled and deveined (HEB Seafood Department)
  • 1 1/2 pounds assorted firm-fleshed fish fillets such as halibut or salmon, cut into 2-inch chunks

Directions: 

  1. Heat the oil in a very large pot over medium heat.  Add chorizo, fennel, onion, shallots, salt and sauté until the onions are translucent, about 10 minutes.  Add the garlic and 3/4 teaspoon of red pepper flakes, and sauté for 2 minutes.  Stir in tomato paste.  Add tomatoes with their juices, wine, fish stock and bay leaf.  Cover and bring to a simmer.  Reduce heat to medium-low, cover and simmer until the flavors incorporate, about 30 minutes.
  2. Add crab, clams and mussels to the pot.  Cover and cook until the clams and mussels begin to open, about 5 minutes.  Add the shrimp and fish and simmer gently until the shrimp and fish are just cooked through, and clams are completely open about 5 minutes.  (Discard any clams or mussels that do not open).  Season the soup, to taste, with more salt and red pepper flakes. 
  3. Ladle the cioppino into a bowl and serve with garlic bread.