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San Francisco-Style Cioppino

  • 4servings
  • 120minutes
  • 471calories

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Source: recipeland.comReport recipe

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Nutrition Info . . .

NutrientsProteins, Lipids, Cellulose
VitaminsA, B1, B2, B3, B6, B9, H, C, P
MineralsSelenium, Copper, Natrium, Iodine, Fluorine, Chromium, Silicon, Potassium, Sulfur, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 1/2 cup olive oil divided

  2. 1 each onion chopped

  3. 1 each carrot finely chopped

  4. 1/2 each green bell pepper chopped

  5. 1 each leek white part only, chopped

  6. 1 each celery stalks chopped

  7. 1 tablespoon fennel bulb fresh, chopped

  8. 28 ounces tomatoes, canned with juice crushed

  9. 1 tablespoon tomato paste

  10. 2 cups water

  11. 1 teaspoon salt

  12. 1/4 teaspoon black pepper ground

  13. 1 teaspoon basil fresh, minced

  14. 1/2 teaspoon oregano fresh, minced

  15. 1/4 teaspoon thyme leaves fresh, minced

  16. 4 each bay leaves

  17. 1 dash cayenne pepper

  18. 1 teaspoon garlic finely chopped

  19. 1 pound white fish fillets cut into 1/2x2 inch strips

  20. 8 large shrimp shelled and deveined

  21. 8 large sea scallops

  22. 3/4 cups white wine prefer sauvignon blanc

  23. 8 small clams fresh, in shell, scrubbed

  24. 4 ounces shrimp meat cooked, canned

  25. 6 ounces crab meat cooked, fresh or canned

  26. 1 x parsley leaves italian style broad leaf, chopped*

Instructions Jump to Ingredients ↑

  1. Heat 1/4 cup olive oil in Dutch oven or large heavy pan over medium heat. Add onions and sauté 1 minute without browning. Add carrot, green pepper, leek, celery and fennel and sauté 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.

  2. 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 cooked through, 2-4 minutes. Add seafood to sauce and stir gently.

  3. 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.

  4. Ladle cioppino into large casserole or soup tureen or directly into shallow soup plates. Garnish with chopped Italian Parsley.

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