San Francisco-Style Cioppino

Ready in 1 hour

Try this San Francisco-Style Cioppino recipe, or contribute your own. "Seafood-Other" and " San Francisco" are two of the tags cooks chose for San Francisco-Style Cioppino.

"This is the real deal. If you've ever eaten at Tadich's you know it doesn't get any better!"

- LarryTheSommelier

Top-ranked recipe named "San Francisco-Style Cioppino"

5 avg, 2 review(s) 50% would make again


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1/2 ts Fresh Oregano; minced
1 tb Tomato paste
1 sm Onion; chopped
1/4 ts Fresh Thyme; minced
4 Bay Leaves
1/2 c Olive Oil; divided
1 ts Garlic; finely chopped
1 ts Salt
6 oz Crab Meat; Cooked
1 ds Cayenne pepper
1 28-oz can Crushed Tomatoes
3/4 c Sauvignon Blanc Wine
8 sm Clams in Shell; scrubbed
1 lb White Fish; cut into 1/2x2" strips
8 lg Shrimp; shelled and deveined
1/4 ts Ground pepper
1 sm Leek; White part only
1 sm Celery; chopped
Italian Parsley; chopped
1 tb Fresh Fennel; chopped
2 c Water
1 ts Fresh Basil; minced
1 md Carrot; finely chopped
1/2 md Green Bell Pepper; chopped
4 oz Shrimp Meat; Cooked
8 lg Scallops

Original recipe makes 4



Heat 1/4 cup olive oil in Dutch oven or large heavy pan over medium heat. Add onions and saute 1 minute without browning. Add carrot, green pepper, leek, celery and fennel and saute 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 1/4 cup oil in a large skillet over high heat. Add garlic and cook 5 seconds. Immediately add fish, shrimp and scallops. SAute until just cook through, 2-4 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, 2-6 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, 2-3 minutes longer. Ladle cioppino into large casserole or soup tureen or directly into shallow soup plates. Garnish with chopped Italian Parsley. Source: Tadich Grill, San Francisco CA Typed by Katherine Smith Cyberealm BBS Watertown NY 315-786-1120

Calories Per Serving: 483 Get detailed nutrition information, including line-by-line nutrition insights?  Try BigOven Pro for Free for 14 days!

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This is the real deal. If you've ever eaten at Tadich's you know it doesn't get any better!
LarryTheSommelier 1 month ago
Molto Bene!!!
Da_Conz 7 years ago
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