San Francisco-Style Cioppino
A succulent seafood dish that is sure to satisfy one's hunger and bring families together.
Yield
4 servingsPrep
30 minCook
1 hrsReady
2 hrsIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| ½ | cup |
olive oil
divided |
|
| 1 | each |
onions
chopped |
|
| 1 | each |
carrots
finely chopped |
|
| ½ | 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
|
|
| ¼ | teaspoon |
black pepper
ground |
|
| 1 | teaspoon |
basil
fresh, minced |
*
|
| ½ | teaspoon |
oregano
fresh, minced |
|
| ¼ | 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
|
*
|
| ¾ | 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 |
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 118 | ml |
olive oil
divided |
|
| 1 | each |
onions
chopped |
|
| 1 | each |
carrots
finely chopped |
|
| 0.5 | each |
green bell peppers
chopped |
|
| 1 | each |
leeks
white part only, chopped |
*
|
| 1 | each |
celery stalks
chopped |
|
| 15 | ml |
fennel bulb
fresh, chopped |
|
| 809.2 | ml/g |
tomatoes, canned with juice
crushed |
|
| 15 | ml |
tomato paste
|
|
| 473 | ml |
water
|
|
| 5 | ml |
salt
|
|
| 1.3 | ml |
black pepper
ground |
|
| 5 | ml |
basil
fresh, minced |
*
|
| 2.5 | ml |
oregano
fresh, minced |
|
| 1.3 | ml |
thyme
fresh, minced |
*
|
| 4 | each |
bay leaves
|
*
|
| 1 | dash |
cayenne pepper
|
*
|
| 5 | ml |
garlic
finely chopped |
|
| 453.6 | g |
fish fillets
cut into 1/2x2 inch strips |
|
| 8 | large |
shrimp
shelled and deveined |
|
| 8 | large |
sea scallops
|
*
|
| 177 | ml |
white wine
prefer sauvignon blanc |
*
|
| 8 | small |
clams
fresh, in shell, scrubbed |
*
|
| 115.6 | ml/g |
shrimp
cooked, canned |
*
|
| 173.4 | ml/g |
crab meat
cooked, fresh or canned |
|
| 1 | x |
parsley leaves
italian style broad leaf, chopped |
*
|
Directions
Heat ¼ cup olive oil in Dutch oven or large heavy pan over medium heat. Add onions and sauté 1 minute without browning. Add carrot, green pepper, leek, celery and fennel and sauté 5 minutes. Stir in crushed tomatoes, tomato paste, water, salt, pepper, basil, oregano, thyme, bay leaves and cayenne pepper. Partially cover and simmer over low heat 2 hours, stirring occasionally. (Sauce can be covered and kept warm over low heat for several hours longer. Stir occasionally.) Remove bay leaves.
Heat remaining ¼ cup oil in a large skillet over high heat. Add garlic and cook 5 seconds. Immediately add fish, shrimp and scallops. Sauté until just cooked through, 2 to 4 minutes. Add seafood to sauce and stir gently.
Pour wine into skillet and cook 30 seconds over medium heat, stirring up any loose bits. Add clams to skillet. Cover and cook until clams open, 2 to 6 minutes. Transfer clams as they open to sauce. Discard any that do not open. Gently stir shrimp and crab meat into sauce. Cover and cook cioppino until all seafood is hot, 2 to 3 minutes longer.
Ladle cioppino into large casserole or soup tureen or directly into shallow soup plates. Garnish with chopped Italian Parsley.
