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SF’s classic fisherman’s stew is teeming with firm white fish, hefty prawns, and our beloved Dungeness crab. It wouldn’t be complete without a dollop of aioli and crusty bread for dunking.
What You Get
Chicken broth (see note below)
Whole cracked, cleaned crab
Easy-peel shrimp (see note below)
What You’ll Need
Chile flakes (optional)
Dry white wine (optional)
Salt and freshly ground pepper
Makes 6 servings
Active Time: 30 minutes
Total Time: 30 minutes
Trim, core, and thinly slice the fennel, reserving a handful of fronds for sprinkling. Slice the onion. Finely chop 4 or 5 cloves of garlic.
In a pot over medium-high heat, warm 2 tablespoons olive oil. Add the fennel and onion and sauté until soft, 5 minutes. Add the garlic and ¼ teaspoon chile flakes, if using, and stir until fragrant, 1 minute. Pour in the tomatoes, chicken broth, and 1 cup white wine, if using. Bring to a simmer and cook to let the flavors combine, 10 minutes. Season with 1 teaspoon salt.
Meanwhile, prep the fish. Separate the crab legs, and pull out the meat from the cavity, discarding the carapace. Rinse and drain the shrimp. Cut the cod into chunks.
Add the shrimp and cod to the pot and simmer until the shrimp are bright pink and the cod is firm, 5 minutes. Add the crab legs and meat and simmer briefly to warm through, 1 minute longer.
Meanwhile, slice and toast the baguette.
Ladle the cioppino into bowls, dollop with the aioli, and scatter with the fennel fronds. Grind with pepper and serve warm, with the baguette for dunking.
Note: The broth and shrimp arrive frozen for freshness. Store them in the refrigerator to defrost before cooking. If the broth is still partially frozen, you can add it to the pot to melt, but you may need to increase the cook time. If you need to defrost the shrimp same day, place it in a bowl of cold water for about 5 minutes, then drain and pat dry.