Cioppino - Ferrari-Carano

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Cioppino

Main Courses

Serves 8

Pronounced chuh-PEE-noh, San Francisco’s Italian immigrants are credited with creating this delicious fish stew made with tomatoes and a variety of fish and shellfish.

Cioppino

01

Wash all seafood. Set aside.

02

In gallon soup pot, heat oil, add onion and leeks, cook to a translucent color. Add celery, carrots, garlic, herbs and red pepper. Cook until slightly softened.

03

Add clam juice, bouillon, and white wine. Bring to a boil. Add tomatoes, tomato paste and sauce. Continue to boil. Add salt and pepper to taste and bouquet garni.

04

Start adding seafood, starting with crab first. After adding crab, let simmer gently for 20 minutes. Fifteen minutes before serving, add your remaining seafood. (Be careful not to overcook.) Serve in soup bowl with croutons, or can be served with pasta.

Bouquet Garni

01

Combine all ingredients for garni and tie securely in cheesecloth.

Ingredients

Cioppino

  • 2 fresh crab, cleaned and cracked
  • 1 doz clams, well scrubbed
  • 1 doz mussels, well scrubbed, beard removed
  • 1 lb medium size shrimp, shelled and deveined
  • 1 lb bay scallops
  • 1-1/2 lb fresh white fish, sea bass, rock cod or halibut
  • 1/2 cup olive oil
  • 1 medium yellow onion, finely chopped
  • 2 leeks, finely chopped
  • 4 large garlic cloves, minced
  • 3 celery stalks, finely chopped
  • 2 carrots, peeled and finely chopped
  • 1 Tbsp fresh parsley
  • 1 Tbsp fresh basil
  • 1 tsp oregano
  • 1/2 tsp sage
  • 1/2 tsp thyme
  • Pinch of crushed red pepper
  • 3 bottles of clam juice
  • 1 fish bouillon cube
  • 1 28-oz can Italian peeled tomatoes
  • 1 6-oz can tomato paste
  • 1 8-oz can tomato sauce
  • 1 cup dry white wine
  • Salt and pepper to taste

Bouquet Garni

  • Thyme
  • Black peppercorns
  • Parsley
  • Bay leaf