San Francisco-Style Cioppino Recipe

Name: San Francisco-Style Cioppino
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/2 cup olive oil divided; 1 each onions chopped; 1 each carrots finely chopped; 1/2 each green bell peppers chopped; 1 each leeks white part only, chopped; 1 each celery stalks chopped; 1 tablespoon fennel bulb fresh, chopped; 28 ounces tomatoes, canned with juice crushed; 1 tablespoon tomato paste; 2 cups water; 1 teaspoon salt; 1/4 teaspoon black pepper ground; 1 teaspoon basil fresh, minced; 1/2 teaspoon oregano fresh, minced; 1/4 teaspoon thyme fresh, minced; 4 each bay leaves; 1 dash cayenne pepper; 1 teaspoon garlic finely chopped; 1 pound fish fillets cut into 1/2x2 inch strips; 8 large shrimp shelled and deveined; 8 large sea scallops; 3/4 cups white wine prefer sauvignon blanc; 8 small clams fresh, in shell, scrubbed; 4 ounces shrimp cooked, canned; 6 ounces crab meat cooked, fresh or canned; 1 x parsley leaves italian style broad leaf, chopped

Servings: persons

1/2 cup olive oil divided
1 each onions chopped
1 each carrots finely chopped
1/2 each green bell peppers chopped
1 each leeks white part only, chopped
1 each celery stalks chopped
1 tablespoon fennel bulb fresh, chopped
28 ounces tomatoes, canned with juice crushed
1 tablespoon tomato paste
2 cups water
1 teaspoon salt
1/4 teaspoon black pepper ground
1 teaspoon basil fresh, minced
1/2 teaspoon oregano fresh, minced
1/4 teaspoon thyme fresh, minced
4 each bay leaves
1 dash cayenne pepper
1 teaspoon garlic finely chopped
1 pound fish fillets cut into 1/2x2 inch strips
8 large shrimp shelled and deveined
8 large sea scallops
3/4 cups white wine prefer sauvignon blanc
8 small clams fresh, in shell, scrubbed
4 ounces shrimp cooked, canned
6 ounces crab meat cooked, fresh or canned
1 x parsley leaves italian style broad leaf, chopped

1
Heat 1/4 cup olive oil in Dutch oven or large heavy pan over medium heat.
2
Add onions and saute 1 minute without browning.
3
Add carrot, green pepper, leek, celery and fennel and saute 5 minutes.
4
Stir in crushed tomatoes, tomato paste, water, salt, pepper, basil, oregano, thyme, bay leaves and cayenne pepper.
5
Partially cover and simmer over low heat 2 hours, stirring occasionally.
6
(Sauce can be covered and kept warm over low heat for several hours longer.
7
Stir occasionally.)
8
Remove bay leaves.
9
Heat remaining 1/4 cup oil in a large skillet over high heat.
10
Add garlic and cook 5 seconds.
11
Immediately add fish, shrimp and scallops.
12
Saute until just cooked through, 2 to 4 minutes.
13
Add seafood to sauce and stir gently.
14
Pour wine into skillet and cook 30 seconds over medium heat, stirring up any loose bits.
15
Add clams to skillet.
16
Cover and cook until clams open, 2 to 6 minutes.
17
Transfer clams as they open to sauce.
18
Discard any that do not open.
19
Gently stir shrimp and crab meat into sauce.
20
Cover and cook cioppino until all seafood is hot, 2 to 3 minutes longer.
21
Ladle cioppino into large casserole or soup tureen or directly into shallow soup plates.
22
Garnish with chopped Italian Parsley.

577

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 26 ingredients. The key ingredients include: 1/2 cup olive oil divided, 1 each onions chopped, 1 each carrots finely chopped, 1/2 each green bell peppers chopped, and more.

Yes, San Francisco-Style 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-Style Cioppino

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions