San Francisco Cioppino Recipe

Name: San Francisco Cioppino
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3 tablespoons extra-virgin olive oil; 1 1/2 cups sliced onion; 2 tablespoons minced garlic; Kosher salt and freshly ground pepper; 1/4 cup tomato paste; 1 cup dry white wine; 2 1/2 pounds vine-ripened tomatoes, peeled, seeded, and chopped; 1 red bell pepper, trimmed, seeded, and diced; 2 tablespoons minced flat-leaf parsley leaves; 1 tablespoon minced fresh thyme leaves; 1 bay leaf; 3 cups fish stock or 1 cup bottled clam broth mixed with 2 cups chicken broth, homemade or low-sodium canned; 1/4 cup julienned fresh basil leaves; 12 little neck clams; 1 cooked Dungeness crab, chopped into large pieces, or 2 Alaskan king crab claws, cracked and quartered; 12 mussels; 1 pound large shrimp, butterflied in the shell, and deveined; 1/2 pound cleaned squid, cut into rings, and tentacles halved; 1/2 pound sea scallops, trimmed, or firm fleshed fish, like halibut, cut into 1-inch cubes; Serving suggestion: hot crusty sourdough bread; Copyright 2001 Television Food Network, G.P. All rights reserved

Servings: persons

3 tablespoons extra-virgin olive oil
1 1/2 cups sliced onion
2 tablespoons minced garlic
Kosher salt and freshly ground pepper
1/4 cup tomato paste
1 cup dry white wine
2 1/2 pounds vine-ripened tomatoes, peeled, seeded, and chopped
1 red bell pepper, trimmed, seeded, and diced
2 tablespoons minced flat-leaf parsley leaves
1 tablespoon minced fresh thyme leaves
1 bay leaf
3 cups fish stock or 1 cup bottled clam broth mixed with 2 cups chicken broth, homemade or low-sodium canned
1/4 cup julienned fresh basil leaves
12 little neck clams
1 cooked Dungeness crab, chopped into large pieces, or 2 Alaskan king crab claws, cracked and quartered
12 mussels
1 pound large shrimp, butterflied in the shell, and deveined
1/2 pound cleaned squid, cut into rings, and tentacles halved
1/2 pound sea scallops, trimmed, or firm fleshed fish, like halibut, cut into 1-inch cubes
Serving suggestion: hot crusty sourdough bread
Copyright 2001 Television Food Network, G.P. All rights reserved

1
Make the stew base.
2
Heat a large stew pot or Dutch oven over medium heat with the olive oil.
3
Add the onions and saute until tender, about 5 minutes.
4
Add the garlic, season with salt and pepper to taste, and cook 2 minutes more.
5
Stir in the tomato paste and cook for 1 minute.
6
Add the wine, and use a wooden spoon to scrape up any browned bits in the pot.
7
Simmer the wine until reduced by about half.
8
Add the tomatoes, peppers, parsley, thyme, and bay leaf and cook for 5 minutes.
9
Add the stock or broths; bring to a boil, then adjust the heat to maintain a gentle simmer.
10
Cook the base, with a cover slightly ajar, for 30 minutes.
11
(The base may be prepared ahead up to this point, refrigerated for 1 day or frozen for 1 month).
12
Finish the Cioppino.
13
Bring the base to a simmer.
14
Add the basil and the clams, and cook covered, over high heat, for 5 minutes, or just until the clams open.
15
Add the crab and cook for 1 minute.
16
Add the mussels, shrimp, squid, and scallops.
17
Cook, stirring frequently, until the mussels open, the shrimp curl, and squid and scallops are just firm, about 3 minutes.
18
Serve in large heated bowls with plenty of crusty bread.

1328

kcal

Calories

111

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 21 ingredients. The key ingredients include: 3 tablespoons extra-virgin olive oil, 1 1/2 cups sliced onion, 2 tablespoons minced garlic, Kosher salt and freshly ground pepper, 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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