Cioppino is undeniably a San Francisco original, made famous in the 1850s by Genoese immigrant Giuseppe Bazzuro at his eponymous restaurant. Derived from the traditional ciuppin --which means "little soup" in the Genoese dialect--the dish was originally a puree of cooked vegetables and leftover fish scraps."Wonderful! Everyone loved this as a main dish last night. Will be making again!" - MinnaPepina
Yield: 4 Servings Ready in 55 minutes
35 people trying soon
|3 tablespoonsolive oil|
|1 1/2 cupsonions; finely chopped|
|1/2 cupgreen onions; chopped|
|1/4 cupbaby carrots; sliced|
|2 largegarlic cloves; minced|
|1 bell pepper|
|2 celery ribs; sliced|
|2 teaspoonsfresh rosemary; chopped|
|1/4 teaspoonred pepper flakes; crushed|
|2 pinchescayenne pepper|
|1/2 teaspoonseafood seasoning|
|2 bay leaves|
|28 ouncescrushed tomatoes in puree|
|1 tablespoonSriracha Sauce|
|16 ouncesclam juice|
|1 1/2 cupsdry white wine|
|12 ounceshalibut fillets; cut in 1-inch pieces|
|1/2 poundmedium shrimp; peeled and deveined|
|1/2 poundbay scallop|
|1/8 cupfresh parsley; chopped|
Spicy Cioppino Preparation
Heat oil in large, heavy pot over medium-high heat.
Add onions, carrots and cook, stirring often, for about 2 minutes.
Add garlic, peppers, celery and cook, stirring often, for about 5 minutes.
Add tomatoes, Sriracha sauce, clam juice, wine, and herbs; bring to boil.
Reduce heat to medium; simmer 45 minutes, stirring occasionally.
Add all seafood and 2 tablespoons parsley.
Simmer until seafood is opaque in center, about 3 minutes.
Season to taste with salt and pepper.
Ladle into bowls and sprinkle with parsley.
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Spicy Cioppino Reviews
Wonderful! Everyone loved this as a main dish last night. Will be making again!
1 years, 9 months, 1 weeks, 1 days, 6 hours, 9 minutes ago