Classic Cioppino (San Francisco-Style Seafood Stew)
User Reviews
4.9
30 reviews
Excellent
-
Prep Time
30 mins
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Cook Time
1 hr 30 mins
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Total Time
2 hrs
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Servings
6 people
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Calories
280 kcal
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Cuisine
Italian
Classic Cioppino (San Francisco-Style Seafood Stew)
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This Classic Cioppino is a true favorite Italian seafood stew originating in the incredible city of San Francisco. It is beautiful, and actually quite easy to make. You just need a couple hours from start to finish. Plus, you can tweak to you own tastes. Enjoy!!
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Ingredients
- 2 tablespoon olive oil
- 2 tablespoon butter unsalted
- 2 yellow onion chopped, medium
- 4 cloves garlic minced
- ½ red bell pepper cored, seeded, chopped (about ½ cup)
- ½ cup celery chopped
- ¼ flat-leaf parsley chopped
- 1 28 oz. tomato San Marzano are excellent, with juice, whole, canned
- 2 clam juice 8 oz bottles
- 1 cup white wine Sauvignon blanc is good, dry
- 2 bay leaf
- 1 tablespoon basil dried
- ½ teaspoon oregano dried
- ½ teaspoon thyme dried leaves
- ½ teaspoon crushed red pepper
- ½ teaspoon salt more to taste
- lemon about 2 teaspoons, juice of 1
- 12 hard-shell clams small; in shell
- 12 mussels in shell
- 1 lb Shrimp peeled and deveined, extra-large
- 1 lb bay scallops
- 1 lb white fish cod, halibut, haddock are all good choices, firm fillets
- 2 lbs crab legs fresh; steamed
Instructions
- In a large soup pot, or preferably large Dutch oven, over medium-low heat, heat olive oil, then add butter and let melt. Add onions, garlic, bell pepper, celery and parsley. Cook until soft, about 8 minutes.
- Add tomatoes (break them up with your hands as you add them to the pot), and add the juice from the can.
- Add the clam juice, wine, bay leaf, basil, oregano, thyme, red pepper flakes, salt, and lemon juice; bring to just a boil, then reduce heat and simmer for 1 hour.
- NOTE: At this point, stock may be refrigerated, covered and kept up to 2 days before serving. Just bring the stock back to a boil about 20 minutes before serving, lower the heat, and progress with the recipe.
- Scrub the clams and mussels with a small stiff brush under cold running water; remove beards from mussels.
- Discard any open clams or mussels. Let cold water run over shells for 5 minutes (shaking every minute, or so).
- Gently stir into the sauce the clams, mussels, shrimp, scallops, and fish fillets. Cover the dish and let simmer for 7 - 8 minutes, until the clams and mussels open. Discard any shells that have not opened.
- Add the crab legs and steam until heated through, another 2 - 3 minutes.
- Try not to stir too much (it will break up the fish), and don't overcook!!
- Remove the bay leaves. Adjust seasonings
- Ladle sauce and seafood into large bowls and serve with toasted bread.
Nutrition Information
Show Details
Calories
280kcal
(14%)
Nutrition Facts
Serving: 6people
Amount Per Serving
Calories 280 kcal
% Daily Value*
| Calories | 280kcal | 14% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
4.9
30 reviews
Excellent
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