San Francisco Cioppino Recipe

Name: San Francisco Cioppino
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/4 cup olive oil; 1 yellow onion, finely chopped; 4 cloves garlic, finely chopped; 2 (16-ounce) cans chopped tomatoes, undrained; 2 cups fish or chicken stock (page 91), or water; Dash of Tabasco sauce; 1 cup hearty red wine; 3 tablespoons fresh basil, cut into chiffonade; 1 bay leaf; 1/2 pound shrimp, raw, unpeeled; 1 small cooked crab, cut into serving pieces; 6 or 8 small clams; 1/2 pound red snapper, halibut, or other white fish; Salt and freshly ground black pepper; 1/4 cup chopped fresh parsley, for garnish

Servings: persons

1/4 cup olive oil
1 yellow onion, finely chopped
4 cloves garlic, finely chopped
2 (16-ounce) cans chopped tomatoes, undrained
2 cups fish or chicken stock (page 91), or water
Dash of Tabasco sauce
1 cup hearty red wine
3 tablespoons fresh basil, cut into chiffonade
1 bay leaf
1/2 pound shrimp, raw, unpeeled
1 small cooked crab, cut into serving pieces
6 or 8 small clams
1/2 pound red snapper, halibut, or other white fish
Salt and freshly ground black pepper
1/4 cup chopped fresh parsley, for garnish

1
Place a large saute pan over medium-high heat and add the oil.
2
Add the onion and saute for about 5 minutes, until softened.
3
Add the garlic and saute for 2 minutes.
4
Transfer the contents of the pan to the slow cooker and add the tomatoes, stock, Tabasco sauce, wine, basil, and bay leaf.
5
Cover and cook on low for 4 to 6 hours (though it could be left on for 8 hours if necessary), until the stock is rich and hot, ready for the fish.
6
About 30 minutes before serving, add the shrimp, crab, clams, and fish.
7
Cover and cook on high for about 30 minutes, until the fish turns opaque.
8
Season to taste with salt and pepper and serve garnished with a sprinkling of the parsley.

418

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 15 ingredients. The key ingredients include: 1/4 cup olive oil, 1 yellow onion, finely chopped, 4 cloves garlic, finely chopped, 2 (16-ounce) cans chopped tomatoes, undrained, and more.

Yes, San Francisco Cioppino 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.

San Francisco Cioppino

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