Cioppino - San Francisco's Famous Seafood Stew
There is not one standard Ciopinno recipe. Other common seafood used are clams and scallops.
Servings: 0
Ingredients
- 1/4 cup olive oil
- 1/4 cup butter
- 1 rib celery chopped
- 1 onion diced
- 1 can crushed tomatoes 28-oz
- 2 cups clam juice or fish stock
- 2 cups white wine
- 4 cloves crushed garlic
- 1 lemon juiced
- 1 teaspoon Worcestershire sauce
- 1 bay leaf
- 1 teaspoons dried basil
- 1 teaspoon dried oregano
- 1/2 teaspoon red pepper flakes or to taste
- 1/2 teaspoon salt
- 1 Dungeness crab about 2 lbs., cracked and cleaned, or 1 lb. frozen crabmeat thawed
- 2 lbs. halibut fillet cut into 1-in slices
- 24 large prawns peeled and de-veined
- 12 mussels
- 1/2 bunch Italian parsley chopped
Instructions
- In a large pot, on medium-low heat, melt the butter with the olive oil and saute the celery and onions until soft, about 10 minutes. Add all the rest of the ingredients except the seafood and fresh parsley. Simmer on low, uncovered, for one hour. Add a splash of water if the sauce gets to thick. Taste for salt and adjust if needed.
- Add the crab, shrimp, and halibut, and simmer covered another five minutes. Add the mussels, cover the pot and simmer for 3 minutes more, or until the mussels open. Turn off the heat, and stir in the Italian parsley.
- Ladle the Ciopinno into large bowls and serve with lots of sourdough bread and red wine.
Notes
Recipe By: About.com
Serving Size: 6
Serving Size: 6