Cioppino is a seafood stew originating from San Francisco. Flavorful and tasty tomato based soup with clams, mussels, crab, shrimp, squid, fish, and scallops.


For Cioppino:
1 Tbsp extra virgin olive oil
1 Tbsp unsalted butter
1 clove garlic (chopped)
¼ cup white wine
½ lb Little Neck clams (See Notes)
¼ lb mussels (scrubbed, see Notes)
2 quarts Cioppino Sauce (recipe follows)
2 dashes Worcestershire Sauce
1-½ lb Dungeness crab (cooked, cleaned and cracked, to save time I bought ¼ lb cooked crab meat instead)
¼ pound shrimp (shell-on if possible for more flavor)
¼ lb squid tubes (cut in rings)
½ lb firm-fleshed white fish fillets (I used Pacific Cod, cut in 2-inch cubes)
⅛ lb bay scallops

For Cioppino Sauce:
2 Tbsp extra virgin olive oil
½-1 onion (halved and thinly sliced)
1 fennel bulb (halved, core removed, and thinly sliced)
4 cloves garlic (chopped)
2 bay leaves
¼ cup parsley (chopped)
2 Tbsp sweet basil (chopped)
2 sprigs fresh thyme
1 can tomatoes (1 can = 14.5 oz) (peeled, crushed by hand)
1 can tomato sauce (1 can = 15 oz)
2 bottles clam juice (1 bottle = 8 oz)
Dash Worcestershire sauce
½ Tbsp brown sugar
Freshly ground black pepper (to taste)
crushed red peppers (red pepper flakes) (to taste)
Kosher salt (to taste)


1. Gather all the ingredients.

Cioppino Sauce:
1. Heat the olive oil in a large saucepan over medium heat. Add the onions and fennel bulbs and sauté until translucent.
2. Add the garlic, bay leaves, parsley, basil and thyme, and cook, stirring, just to warm the garlic. Do not let it brown.
3. Stir in the crushed tomatoes, tomato puree, clam juice, Worcestershire sauce, brown sugar, black and red peppers, and salt to taste.
3. .....
4. Get Full Instructions >>  Cioppino @

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