A Soulful Bowl from Sea to Table
There’s something deeply restorative about a pot of Cioppino simmering away in the kitchen. Born on the docks of San Francisco but rooted in the coastal traditions of Italian fishermen, this hearty, tomato-rich seafood stew is a celebration of the sea—brimming with clams, mussels, tender white fish, and sweet shrimp, all kissed by wine, herbs, and a touch of heat.
At HomeandFashion.love, we believe that a meal can be both rustic and refined, soulful and stunning—something that invites you to gather around the table, tear into a crusty loaf of sourdough, and savor it. Here’s our elevated yet approachable guide to crafting Fisherman’s Stew, H&F style.
The H&F Pantry Prep: What You’ll Need
Seafood Selection (Feel free to adjust based on freshness and availability):
- ½ lb mussels, scrubbed and debearded
- ½ lb clams, scrubbed
- ½ lb large shrimp, peeled and deveined
- ½ lb scallops (optional, but divine)
- 1 lb firm white fish, cut into large chunks
- Optional: ½ lb crab legs or calamari for extra indulgence
Broth Base:
- ¼ cup extra virgin olive oil
- 1 fennel bulb, thinly sliced
- 1 yellow onion, finely diced
- 4 garlic cloves, minced
- 1 tsp red pepper flakes (adjust to taste)
- 1 cup dry white wine (Sauvignon Blanc or Pinot Grigio)
- 1 ½ cups seafood stock (or substitute with vegetable broth)
- 1 (28 oz) can San Marzano tomatoes, crushed by hand
- 2 tbsp tomato paste
- 1 bay leaf, a few sprigs of thyme, and a small bunch of flat-leaf parsley, finely chopped
- Zest of one lemon and a squeeze of juice before serving
The Ritual: How to Make Cioppino with Love
1. Sauté the Aromatics
In a large, heavy-bottomed pot or Dutch oven, warm the olive oil over medium heat. Add the sliced fennel and onion, cooking until softened and fragrant—about 7–10 minutes. Stir in the garlic and red pepper flakes, letting them bloom just until aromatic.
2. Build the Broth
Pour in the white wine, letting it reduce slightly. Add the crushed tomatoes, tomato paste, seafood stock, bay leaf, and thyme. Simmer uncovered for 20–25 minutes, letting the flavors deepen into a rich, ruby-red broth.
3. Add the Seafood, in Waves
Start with the clams and mussels—cover and cook for about 5 minutes. Then, gently add the fish and scallops. A few minutes later, fold in the shrimp (and crab, if using). Simmer just until everything is perfectly cooked and the shellfish have opened—usually about 10 minutes total. Discard any unopened shells.
4. Finish and Serve
Stir in lemon zest and juice. Sprinkle generously with chopped parsley. Taste and adjust salt, pepper, or chili flakes as needed.
To Serve: The H&F Touch
Ladle into shallow bowls and serve with:
- Rustic sourdough toasts, rubbed with garlic and brushed with olive oil
- A fennel + citrus salad on the side
- Optional: a drizzle of chili-infused olive oil or herb butter on top for extra richness
Set the table with hand-thrown ceramics, a linen napkin, and a glass of chilled white wine or sparkling water with a twist of blood orange. Light a candle. Let the warmth of the sea and hearth wrap around you.
Final Notes: Make It Your Own
- For a more Tuscan twist, add saffron and orange zest.
- To make it gluten-free, skip the bread and serve over wild rice or polenta.
- For a date night, serve smaller portions with scallops and rosé champagne.
From our table to yours, with love — H&F.
Because the ocean may be wild, but your kitchen can be a sanctuary.