Cioppino (San Francisco Version Of Zuppa Di Pesce) Recipe

Name: Cioppino (San Francisco Version Of Zuppa Di Pesce)
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: The Fish; 24 small clams in shells; 24 mussels; 1 1/2 pounds halibut or other firm white fish; 1 pound lge. shrimp in shells, split & deveined; 3/4 pound Dungeness crabmeat or lobster meat; The broth; 1 medium yellow onion; 6 sprigs Italian parsley; 2-3 lge. garlic cloves; 2 medium carrots; 2 lge. stalks celery; 1/4 cup good olive oil; 28 ounces canned Italian plum tomatoes; 14 ounces canned tomato puree; 1 cup red Burgundy or other dry red wine; 1 cup clam juice (or water); 2 tablespoons red wine vinegar; 1 tablespoon crushed, mixed herbs (basil, rosemary, marjoram, oregano); 1 teaspoon red pepper flakes

Servings: persons

The Fish
24 small clams in shells
24 mussels
1 1/2 pounds halibut or other firm white fish
1 pound lge. shrimp in shells, split & deveined
3/4 pound Dungeness crabmeat or lobster meat
The broth
1 medium yellow onion
6 sprigs Italian parsley
2-3 lge. garlic cloves
2 medium carrots
2 lge. stalks celery
1/4 cup good olive oil
28 ounces canned Italian plum tomatoes
14 ounces canned tomato puree
1 cup red Burgundy or other dry red wine
1 cup clam juice (or water)
2 tablespoons red wine vinegar
1 tablespoon crushed, mixed herbs (basil, rosemary, marjoram, oregano)
1 teaspoon red pepper flakes

1
["Place clams & mussels in a sink with cold water. Scrub the mussels to remove any grit and cut away the ""beards"" with a sharp knife.", "Chop the onion and parsley. Mince the garlic, carrots and celery.", "In a large pot with a tightly fitting lid, heat the olive oil and add the chopped/minced vegetables. Cook over low/medium heat until soft but not browned. (5-6 minutes stirring intermittently)", "Add the tomatoes, tomato puree, wine, clam juice, vinegar, herbs and red pepper flakes. Bring to a boil, then lower heat and simmer uncovered for 30-40 minutes. Then place in another container. (This can be done ahead of time, cooled and refrigerated but be sure to bring back to a simmer before adding to the fish when finishing the soup.)", "While the soup is simmering, prepare the fish:
2
Cut halibut into serving size pieces.
3
Tear crabmeat or lobster into bite size pieces.
4
Throw away any mussels or clams that float to the surface in the sink, drain in colander.", "Place the fish in the large pot, with the clams and mussels on the top. Pour over the soup that you've brought back to a simmer. Cover tightly and cook over low/medium heat for 20-25 minutes. Remove lid to see if all the clams and mussels have opened--if not, cook for another 5 minutes or until they open. It is unlikely that you'll need salt as the seawater released from the clams and mussels usually adds all the natural saltiness necessary.", "Serve in large heated bowls with a good crusty bread alongside and a simple salad. Red wine goes nicely with this but white is fine as well."]

410

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 20 ingredients. The key ingredients include: The Fish, 24 small clams in shells, 24 mussels, 1 1/2 pounds halibut or other firm white fish, and more.

Yes, Cioppino (San Francisco Version Of Zuppa Di Pesce) falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Cioppino (San Francisco Version Of Zuppa Di Pesce)

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