San Francisco-Style Cioppino is a hearty, aromatic seafood stew that captures the essence of the Bay Area’s fishing heritage. This dish features a robust base of crushed tomatoes, white wine, and fresh herbs, simmered until deeply flavorful. The broth is loaded with a variety of seafood, including tender clams, sweet scallops, plump shrimp, and flaky white fish. It offers a complex balance of savory tomato acidity and briny ocean flavors, complemented by the subtle sweetness of sautéed vegetables like fennel, leeks, and carrots. Perfect for a cold evening or a special dinner party, this cioppino is comforting yet elegant. Serve it with crusty bread to soak up the delicious broth.
San Francisco-Style Cioppino
Description
San Francisco-Style Cioppino is a hearty, aromatic seafood stew that captures the essence of the Bay Area's fishing heritage. This dish features a robust base of crushed tomatoes, white wine, and fresh herbs, simmered until deeply flavorful. The broth is loaded with a variety of seafood, including tender clams, sweet scallops, plump shrimp, and flaky white fish. It offers a complex balance of savory tomato acidity and briny ocean flavors, complemented by the subtle sweetness of saut&# 195;©ed vegetables like fennel, leeks, and carrots. Perfect for a cold evening or a special dinner party, this cioppino is comforting yet elegant. Serve it with crusty bread to soak up the delicious broth.Ingredients
Directions
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Heat 1/4 cup olive oil in a Dutch oven or large heavy pan over medium heat.
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Add onions and sauté for 1 minute without browning.
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Add carrot, green pepper, leek, celery, and fennel; sauté for 5 minutes.
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Stir in crushed tomatoes, tomato paste, water, salt, pepper, basil, oregano, thyme, bay leaves, and cayenne pepper.
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Partially cover and simmer over low heat for 2 hours, stirring occasionally.
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Remove bay leaves from the sauce.
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Heat the remaining 1/4 cup oil in a large skillet over high heat.
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Add garlic and cook for 5 seconds.
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Immediately add fish, shrimp, and scallops; sauté until just cooked through, 2-4 minutes.
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Add the cooked seafood to the tomato sauce and stir gently.
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Pour wine into the empty skillet and cook for 30 seconds over medium heat, stirring up any loose bits.
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Add clams to the skillet with the wine.
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Cover and cook until clams open, 2-6 minutes.
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Transfer opened clams to the sauce; discard any that do not open.
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Gently stir shrimp and crab meat into the sauce.
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Cover and cook the cioppino until all seafood is hot, 2-3 minutes longer.
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Ladle cioppino into large casserole or soup tureen or directly into shallow soup plates.
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Garnish with chopped Italian parsley.
Nutrition Facts
Servings 4
- Amount Per Serving
- Calories 304.6kcal
- % Daily Value *
- Total Fat 30.1g47%
- Saturated Fat 4.2g22%
- Cholesterol 0.0mg0%
- Sodium 28.8mg2%
- Total Carbohydrate 9.2g4%
- Dietary Fiber 1.9g8%
- Sugars 4.0g
- Protein 1.0g2%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
Additional Ingredients: The original directions list ingredients not found in the main ingredient list. You will also need: 1 sm Rib Celery chopped, 1 tb Fresh Fennel chopped, 28 oz Can Crushed Tomatoes with Puree, 1 tb Tomato Paste, 2 c Water, 1 ts Salt, 1/4 ts Ground Pepper, 1 ts Fresh Basil minced, 1/2 ts Fresh Oregano minced, 1/4 ts Fresh Thyme minced, 4 Bay Leaves, 1 ds Cayenne Pepper, 1 ts Garlic finely chopped, 1 lb White Fish cut into 1/2x2" strips, 8 lg Shrimp shelled and deveined, 8 lg Scallops, 3/4 c Sauvignon Blanc Wine, 8 sm Clams in Shell scrubbed, 4 oz Cooked Shrimp Meat, 6 oz Cooked Crab Meat, and Italian Parsley chopped for garnish.
Make-Ahead: The tomato sauce base can be covered and kept warm over low heat for several hours longer before adding the seafood. Stir occasionally while keeping warm.
Safety: Discard any clams that do not open during cooking, as they may not be safe to eat.
