Cioppino alla San Francisco
Votes: 1
Time: 1 hour 55 minutes
Complexity: easily
Servings: 4 - 6
Complexity: easily
Servings: 4 - 6
Cioppino is an Italian-American seafood stew originally from San Francisco, where it began as a simple fisherman's dish made from the catch of the day. Over time, it became a staple in local Italian restaurants, and since then, it's been said that you can't leave San Francisco without trying cioppino. This recipe is a perfect replica of the classic San Francisco cioppino, so you can make it at home and enjoy it anytime. If you see beautiful displays of scallops, clams, and mussels at the supermarket, don't miss out!
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
Base for stew
- 3 tbsp. l. olive oil
- 1.5 cups thinly sliced onion
- 2 tablespoons of crushed garlic
- 1/4 cup tomato paste
- 1 cup dry white wine
- 1 kg ripe tomatoes, peeled, seeded and chopped
- 1 red bell pepper, seeded and diced
- 2 tablespoons chopped parsley leaves
- 1 tbsp chopped fresh thyme leaves
- 1 bay leaf
- 3 cups fish broth or 1 cup canned clam juice mixed with 2 cups chicken broth (store-bought or homemade)
- 1/4 cup thinly sliced fresh basil leaves
- Sourdough bread with crust, for serving
Seafood
- 12 small clams
- 1 cooked Dungeness crab, cut into large chunks, or 2 king crab claws, quartered
- 12 mussels
- 450 g large shrimp in shells, butterfly cut (remove intestinal veins)
- 220 g of cleaned squid, cut into rings, tentacles cut in half
- 220g sea scallops, trimmed, or firm-fleshed fish such as halibut, cut into 2.5cm cubes.
We recommend
Recipes with similar ingredients: mollusks, mussels, squid, scallops, crab meat, white wine, tomato paste, shellfish juice, sweet pepper, tomatoes, bay leaf, thyme, basil
Cooking the dish according to the recipe:
- Prepare the base of the stew:
Heat a large saucepan or Dutch oven over medium heat with olive oil. Add the onion and cook until softened, about 5 minutes. Add the garlic, season with salt and pepper to taste, and cook for another 2 minutes. Add the tomato paste and cook for 1 minute. Bring the wine to a boil and scrape up any browned bits from the bottom of the pan with a wooden spoon. Reduce the wine to a gentle simmer until it's reduced by about half. - Add the tomatoes, peppers, parsley, thyme, and bay leaf and cook for 5 minutes. Add the broth, bring to a boil, then reduce the heat to maintain a gentle simmer. Simmer the soup, slightly ajar, for 30 minutes. The base for the stew can be made in advance and refrigerated for 1 day or frozen for up to 1 month..
- Cioppino:
Bring the stew base to a boil. Add the basil and clams and simmer, covered, over high heat for 5 minutes, or until the clams open. Add the crab and cook for 1 minute. Add the mussels, shrimp, squid, and scallops. Cook, stirring frequently, until the mussels open, the shrimp curl up, and the squid and scallops are firm, about 3 minutes. - Serve in large warm bowls with plenty of crusty bread.
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