From The Sea

Cioppino

The origin of this famous San Francisco specialty is open to speculation. Most locals believe it is related to the Italian cacciucco, a fish stew of Livorno, and to the fish stews of the Friuli region, which are made with red wine. Serve with grilled coarse country bread rubbed with garlic.

Cioppino

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Serves: 6 Total Time: 55 minutes

Ingredients

  • 1/2 cup olive oil
  • 3 cups chopped yellow onion
  • 1 cup chopped celery
  • 3 Tbs. minced garlic
  • 2 small bay leaves
  • 2 fresh thyme sprigs
  • 2 tsp. ground fennel seeds
  • 1 to 2 tsp. red pepper flakes
  • 5 cups fish stock
  • 3 cups chopped canned plum
  • tomatoes, with their juices
  • 1 1/2 cups dry red wine
  • 1/2 cup thick tomato puree
  • Salt and freshly ground black pepper, to taste
  • 18 clams, well scrubbed
  • 1 crab or lobster, cooked, cracked and sectioned
  • into 2 to 3-inch pieces
  • 18 mussels, well scrubbed and debearded
  • 18 shrimp, peeled and deveined
  • 18 sea scallops, tough muscles removed
  • 1/4 cup chopped fresh flat-leaf parsley or basil

Instructions

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Notes

Adapted from Williams-Sonoma Lifestyles Series, Soup for Supper, by Joyce Goldstein (Time-Life Books, 1998).

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