Classic Cioppino (San Francisco-Style Seafood Stew)

Name: Classic Cioppino (San Francisco-Style Seafood Stew)
Prep time: 30 min
Cook time: 1 h 30 min
Total time: 1 h 10 min
Ingredients: 1 lb. firm white fish fillets cod, halibut, haddock are all good choices; 1 lb. extra-large shrimp peeled and deveined; 12 small hard-shell clams in shell; 12 mussels in shell; 2 lbs. fresh steamed crab legs; 1 lb. bay scallops; 1/2 red bell pepper cored, seeded, chopped (about 1/2 cup); 1/2 cup celery chopped; 1/4 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; 2 tbsp. olive oil; 2 tbsp. unsalted butter; 2 medium yellow onions chopped; 4 cloves garlic minced; 1 tbsp. dried basil; 1/2 tsp dried oregano; 1/2 tsp dried thyme leaves; 1/2 tsp crushed red pepper flake; 1/2 tsp salt more to taste; Juice of 1 lemon about 2 teaspoons

DinnerMain CourseSoup

Classic Cioppino (San Francisco-Style Seafood Stew)

Recipe by Sandra MyersCourse: Main, DinnerCuisine: ItalianDifficulty: Medium

Servings

servings

Prep time

minutes

Cooking time

hour

minutes

Total time

hour

minutes

Ingredients

1 lb. firm white fish fillets cod, halibut, haddock are all good choices
1 lb. extra-large shrimp peeled and deveined
12 small hard-shell clams in shell
12 mussels in shell
2 lbs. fresh steamed crab legs
1 lb. bay scallops
1/2 red bell pepper cored, seeded, chopped (about 1/2 cup)
1/2 cup celery chopped
1/4 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
2 tbsp. olive oil
2 tbsp. unsalted butter
2 medium yellow onions chopped
4 cloves garlic minced
1 tbsp. dried basil
1/2 tsp dried oregano
1/2 tsp dried thyme leaves
1/2 tsp crushed red pepper flake
1/2 tsp salt more to taste
Juice of 1 lemon about 2 teaspoons

Directions

Heat oil in a large soup pot over medium-low heat. Add butter and let melt. Add onions, garlic, bell pepper, celery and parsley. Stir and cook until soft, about 8 minutes.
Add tomatoes, breaking up with hands and add juice from can.
Stir in lam juice, wine, bay leaf, basil, oregano, thyme, red pepper flakes and salt. Bring to just a boil, reduce heat to simmer and let cook for 1 hour.
Scrub clams and mussels with a small stiff brush under cold running water; remove beards from mussels. Discard any open clams or mussels. Let cold water run over shells for 5 minutes.
Add clams, mussels, shrimp, scallops, and fish fillets to sauce. Cover with a lid and let simmer for 7 – 8 minutes, until the clams and mussels open. Discard any shells that have not opened.
Add crab legs and steam until heated through, another 2 – 3 minutes, stirring occasionally.
Remove bay leaves. Adjust seasonings if needed.
Ladle sauce and seafood into large bowls and serve with toasted bread.
Enjoy!

Notes

If you do not use up stock, cover and store it in refrigerator for up to 2 days. When serving, bring it back to a boil for 20 minutes, lower heat, and progress with the recipe.

Seafood Stew