Search
Close this search box.
Search
Close this search box.

Be sure to have plenty of crusty bread on hand to soak up the wonderful broth in this amazing San Francisco classic.

Ingredients:

6-8 garlic cloves, minced
¼ cup olive oil
1 medium onion, chopped fine
½ tsp dried hot red pepper flakes*
½ green bell pepper, chopped
1 Tbsp sherry vinegar*
1 ½ cups dry white wine
1 tsp dried Mediterranean oregano* crumbled
1 bay leaf
1 ½ cups seafood stock
14 oz. can diced tomatoes, including juice

12 mussels, scrubbed well
12 littleneck clams, scrubbed well
½ pound medium shrimp, shelled, leaving tails intact
½ pound sea scallops OR jumbo lump crabmeat
1 pound scrod or other white fish fillet, cut into 1-inch pieces

2 tablespoons minced fresh parsley leaves

In a heavy kettle (at least 5 quarts) cook onion in oil over moderate heat, stirring, until pale golden.  Add garlic and cook, stirring, another 3-5 minutes.  Add pepper flakes and bell pepper and cook, stirring, until softened.  Add vinegar and boil until evaporated.  Add wine, oregano, seafood stock, and bay leaf and simmer 5 minutes.  Stir in diced tomatoes and bring to a boil.  Add mussels and clams and simmer, covered, 15 to 20 minutes, checking often and transferring clams as they open with tongs to a bowl (discard unopened ones).  Add shrimp, scallops, and fish to soup and simmer, covered, 5 minutes, or until seafood is just cooked through. Stir in mussels, clams and their liquid and sprinkle with parsley.

Serves: 4-6

*Available at Zest!

Ingredients

Directions

Cioppino

Leave a Reply

Your email address will not be published. Required fields are marked *