San Francisco-Style Cioppino

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;Â©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.

Cooking Method: Baking, Sautéing, Stewing

Cuisine: Mediterranean

Courses: Soups

Difficulty: Advanced

Servings: 4

Calories: 304.6

Dietary: Gluten-free

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;Â©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

1/2 cup Olive Oil, divided
1 small Onion, chopped
1 md Carrot, finely chopped
1/2 md Green Bell Pepper, chopped
1 small Leek, White part only,

Directions

1
Heat 1/4 cup olive oil in a Dutch oven or large heavy pan over medium heat.
2
Add onions and sautÃÂ© for 1 minute without browning.
3
Add carrot, green pepper, leek, celery, and fennel; sautÃÂ© for 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 for 2 hours, stirring occasionally.
6
Remove bay leaves from the sauce.
7
Heat the remaining 1/4 cup oil in a large skillet over high heat.
8
Add garlic and cook for 5 seconds.
9
Immediately add fish, shrimp, and scallops; sautÃÂ© until just cooked through, 2-4 minutes.
10
Add the cooked seafood to the tomato sauce and stir gently.
11
Pour wine into the empty skillet and cook for 30 seconds over medium heat, stirring up any loose bits.
12
Add clams to the skillet with the wine.
13
Cover and cook until clams open, 2-6 minutes.
14
Transfer opened clams to the sauce; discard any that do not open.
15
Gently stir shrimp and crab meat into the sauce.
16
Cover and cook the cioppino until all seafood is hot, 2-3 minutes longer.
17
Ladle cioppino into large casserole or soup tureen or directly into shallow soup plates.
18
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.

Keywords: cioppino, seafood, stew, clams, scallops, shrimp, white fish, crab meat, tomato broth, white wine, fennel, leek, herbs, bay leaves, italian parsley, simmered, comfort food, mediterranean, san francisco, seafood soup

Read it online: https://www.chefs-mate.com/recipe/san-francisco-style-cioppino/