Classic Cioppino (San Francisco-Style Seafood Stew)
Servings: 6 people
Calories: 280kcal
This Classic Cioppino is a true favorite Italian seafood stew originating in the incredible city of San Francisco. It is beautiful, and actually quite easy to make. You just need a couple of hours from start to finish. Plus, you can tweak it to your own tastes. Enjoy!!
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Ingredients
- 2 tablespoon olive oil
- 2 tablespoon unsalted butter
- 2 medium yellow onions chopped
- 4 cloves garlic minced
- ½ red bell pepper cored, seeded, chopped (about ½ cup)
- ½ cup celery chopped
- 2 tablespoon flat-leaf parsley chopped
- 1 28 oz. can whole tomatoes San Marzano are excellent, with juice
- 2 8 oz. bottles clam juice
- 1 cup dry white wine Sauvignon blanc is good
- 2 bay leaves
- 1 tablespoon dried basil
- ½ teaspoon dried oregano
- ½ teaspoon dried thyme leaves
- ½ teaspoon crushed red pepper flakes
- ½ teaspoon salt more to taste
- Juice of 1 lemon about 2 teaspoons
- 12 small hard-shell clams in shell
- 12 mussels in shells
- 1 lb extra-large shrimp peeled and deveined
- 1 lb bay scallops
- 1 lb firm white fish fillets cod, halibut, haddock are all good choices
- 2 lbs fresh steamed crab legs
Instructions
- In a large soup pot, or preferably a large Dutch oven, over medium-low heat, heat olive oil, then add butter and let it melt. Add onions, garlic, bell pepper, celery, and parsley. Cook until soft, about 8 minutes.2 tablespoon olive oil, 2 tablespoon unsalted butter, 2 medium yellow onions, 4 cloves garlic, ½ red bell pepper, ½ cup celery, 2 tablespoon flat-leaf parsley
- Add tomatoes (break them up with your hands as you add them to the pot), and add the juice from the can.1 28 oz. can whole tomatoes
- Add the clam juice, wine, bay leaves, basil, oregano, thyme, red pepper flakes, salt, and lemon juice; bring to just a boil, then reduce the heat and simmer for 1 hour.2 8 oz. bottles clam juice, 1 cup dry white wine, 2 bay leaves, 1 tablespoon dried basil, ½ teaspoon dried oregano, ½ teaspoon dried thyme leaves, ½ teaspoon crushed red pepper flakes, ½ teaspoon salt, Juice of 1 lemon
- NOTE: At this point, stock may be refrigerated, covered, and kept up to 2 days before serving. Just bring the stock back to a boil about 20 minutes before serving, lower the heat, and proceed with the recipe.
- Scrub the clams and mussels with a small stiff brush under cold running water; remove beards from mussels.12 small hard-shell clams in shell, 12 mussels in shells
- Discard any open clams or mussels. Let cold water run over shells for 5 minutes (shaking every minute or so).
- Gently stir into the sauce the clams, mussels, shrimp, scallops, and fish fillets. Cover the dish and let it simmer for 7 - 8 minutes, until the clams and mussels open. Discard any shells that have not opened.1 lb extra-large shrimp, 1 lb bay scallops, 1 lb firm white fish fillets
- Add the crab legs and steam until heated through, another 2 - 3 minutes.2 lbs fresh steamed crab legs
- Try not to stir too much (it will break up the fish), and don't overcook!!
- Remove the bay leaves. Adjust seasonings
- Ladle sauce and seafood into large bowls and serve with toasted bread.
Video
Notes
NOTE: Watch the video in the recipe card for visual guidance.
Nutrition
Calories: 280kcal