Cioppino: San Francisco's Famous Seafood Stew
Cioppino is a delicious stew featuring an array of fresh seafood in a flavorful tomato and wine sauce, just waiting for a hunk of sourdough bread.
- Preparation:
- Cooking:
- Total:
- Serves: 6 persons
Ingredients
- ¼cup olive oil
- ¼cup butter
- 1rib celery (chopped)
- 1onion (diced)
- 1(28-ounce) can crushed tomatoes
- 2cups clam juice (or fish stock)
- 2cups white wine
- 4cloves crushed garlic
- 1lemon (juiced)
- 1teaspoon Worcestershire sauce
- 1bay leaf
- 1teaspoons dried basil
- 1teaspoon dried oregano
- ½teaspoon red pepper flakes (or to taste)
- ½teaspoon salt
- 1(2 pound) Dungeness crab (cracked and cleaned, or 1 pound frozen crabmeat thawed)
- 2pounds halibut fille (cut into 1-inch slices)
- 24large prawns (peeled and de-veined)
- 12mussels
Instructions
Step 1
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.Step 2
Add all the rest of the ingredients except the seafood and fresh parsley.Step 3
Simmer on low, uncovered, for one hour.Step 4
Add a splash of water if the sauce gets too thick. Taste for salt and adjust if needed.Step 5
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.Step 6
Ladle the Ciopinno into large bowls and serve with lots of sourdough bread and red wine.