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15- Minute Spicy Cioppino

Originating in San Francisco’s Italian-American North Beach section in the 1880s, there are two schools of thought regarding the name for this fragrant seafood stew. The first describes how Italian immigrants would “chip in” what they had—homegrown fennel, fresh-caught seafood, vine ripe tomatoes. The addition of their sometimes thick accents made “chip in” sound like “cioppino,” and it stuck. Others insist that the name came from an Italian word meaning “to chop.” Either way, this dish is best eaten as any true San Franciscan would: with warm, crispy sourdough bread.
Nutrition per serving    (USDA % daily values)
CAL
845
FAT
78%
CHOL
145%
SOD
158%
Uploaded by: Hatchery

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Ingredients for 2 servings

1/2 large yellow onion, sliced

1 bulb fennel, core removed, thinly sliced

4-6 cloves garlic, sliced

2 tbsp. extra virgin olive oil

1 tsp. crushed red pepper flakes

1 cup dry white wine

1 sample jar Glicco’s Arrabbiatta pasta Gravy

12 oz. store-bought seafood stock

1/2 lb. middle neck clams

1/2 lb. mussels

1/2 lb. medium-sized shrimp

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