San Francisco Cioppino Recipe

Ready in 2 hours
5 avg, 1 review(s) 100% would make again

Top-ranked recipe named "San Francisco Cioppino Recipe"

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Yummy stew found on Fisherman's Wharf


Ingredients

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3/4 cup butter
2 medium Onion; chopped
3 cloves Garlic; minced
1 bunch fresh parsley leaves; minced
2 cans plum tomatoes; undrained and cup up*
2 bottles clam juice

Original recipe makes 8

Servings  

Preparation

* to easily cut up the tomatoes, use a sharp knife and cut through the tomatoes while still in the can.

** To add additional flavor, place the shells of the shrimp in a saucepan and cover with water. Simmer over low heat approximately 7 to 10 minutes. remove from heat and strain the broth; discarding shells. Add shrimp broth to soup broth.

In a large soup pot or cast-iron Dutch oven over medium-low heat, melt butter; add onions, garlic, and parsley. Cook slowly, stirring occasionally, until onions are softened. Add tomatoes, clam juice, bay leaves, basil, thyme, oregano, and red or white wine; bring just to a boil, then reduce heat to love, cover, and simmer 45 minutes to 1 hour. If sauce becomes too thick, thin with additional wine or water. NOTE: At this point, stock may be refrigerated, covered, up to 2 days before using. To use stock that has been refrigerated, reheat to boiling and then reduce heat to low, until broth is simmering gently.

Scrub clams and mussels with a small stiff brush under cold running water; remove beards from mussels. Discard any open clams or mussels. Cover with cold Salted water; let stand 5 minutes.

Gently stir in the clams, mussels, shrimp, scallops, fish fillets, and crab meat. Cover and simmer 5 to 7 minutes until clams pop open and shrimp are opaque when cut. NOTE: Do not overcook the seafood (the seafood continues to cook after it is removed from the pan). Remove bay leaves; season with salt and pepper to taste. Remove from from heat and ladle broth and seafood into large soup bowls and serve.

Credits

Added on Award Medal
Calories Per Serving: 334 Get detailed nutrition information, including line-by-line nutrition insights?  Try BigOven Pro for Free for 14 days!

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[I posted this recipe.]
HogHunter 4 years ago
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