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San Francisco-Style Cioppino


A succulent seafood dish that is sure to satisfy one's hunger and bring families together.













Trans-fat Free, Good source of fiber


118 ml olive oil
1 each onions
1 each carrots
finely chopped
0.5 each green bell peppers
1 each leeks
white part only, chopped
1 each celery stalks
15 ml fennel bulb
fresh, chopped
809.2 ml/g tomatoes, canned with juice
15 ml tomato paste
473 ml water
5 ml salt
1.3 ml black pepper
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


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.


* not incl. in nutrient facts

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Nutrition Facts

Serving Size 612g (21.6 oz)
Amount per Serving
Calories 47156% of calories from fat
 % Daily Value *
Total Fat 30g 45%
Saturated Fat 4g 22%
Trans Fat 0g
Cholesterol 162mg 54%
Sodium 1190mg 50%
Total Carbohydrate 5g 5%
Dietary Fiber 4g 15%
Sugars g
Protein 76g
Vitamin A 62% Vitamin C 66%
Calcium 15% Iron 25%
* based on a 2,000 calorie diet How is this calculated?


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