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0 from 6 votes

Cioppino

San Francisco fish stew.

Prep Time
15 mins
Cook Time
15 mins
Total Time
1 hr
Servings: 4
Course: Soup
Cuisine: American

Ingredients

  • 3 tablespoons olive oil
  • 1 medium onion chopped
  • 3 cloves garlic minced
  • 2 shallots minced
  • 1 28 ounce can diced tomatoes undrained
  • 2 14 1/2 ounce cans chicken vegetable or fish broth
  • 1 cup dry white wine
  • 1 8 ounce bottle clam juice
  • 2 tablespoons tomato paste
  • 2 tablespoons fresh thyme chopped
  • 1 tablespoon fresh oregano chopped
  • 1 teaspoon or more! dried crushed red pepper flakes
  • 1 bay leaf
  • 1/2 cup chopped parsley
  • Handful of fresh basil chopped
  • Assorted firm fleshed fish shellfish and mollusks, such as cod, snapper, halibut or salmon, crab legs, shrimp, mussels, clams, scallops, rinsed. Scrub mussels and clams. Figure about 8-10 ounces of fish/seafood per person, (including shells).

Instructions

    Cup of Yum
  1. In a large pot or Dutch oven, heat olive oil over medium heat. Add chopped onions and shallots and sauté until translucent, about 3 minutes.
  2. Add onion, cook 1 or 2 minutes. Add next nine ingredients, tomatoes through bay leaf, bring to a boil. Reduce heat and simmer on low for about 40-45 minutes.
  3. Add clams and mussels, cover and cook on low for about 5 minutes or until shells begin to open. Add fish, shrimp and/or crab and cook an additional 5 minutes or until fish is cooked through and clams and mussels are opened. Discard any unopened mollusks.
  4. Adjust seasoning, adding more more salt or red pepper if desired.
  5. Add fresh chopped parsley and basil.
  6. Serves 4. Can easily be doubled or tripled.