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.
- Serves: 6 persons
- 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)
Step 1In 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 2Add all the rest of the ingredients except the seafood and fresh parsley.
Step 3Simmer on low, uncovered, for one hour.
Step 4Add a splash of water if the sauce gets too thick. Taste for salt and adjust if needed.
Step 5Add 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 6Ladle the Ciopinno into large bowls and serve with lots of sourdough bread and red wine.