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.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

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

My Personal Notes

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How did you like this recipe?

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.

That's it — enjoy your meal!

San Francisco Cioppino

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions