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.
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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|Serving Size: 1 Serving (670g)|
|Recipe Makes: 4 Servings|
|Calories from Fat: 65 (20%)|
|Amt Per Serving||% DV|
|Total Fat 7.2g||10 %|
|Saturated Fat 1.2g||6 %|
|Monounsaturated Fat 3g|
|Polyunsanturated Fat 1.7g|
|Cholesterol 114.5mg||35 %|
|Sodium 602.4mg||21 %|
|Potassium 1537.9mg||40 %|
|Total Carbohydrate 25.5g||8 %|
|Dietary Fiber 6.4g||25 %|
|Sugars, other 19.2g|
|Protein 36.6g||52 %|
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Calories per serving: 321
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