Tuesday, September 20, 2016



Cioppino is a fish stew originating in San Francisco, California. It is considered an Italian-American dish, and is related to various regional fish soups and stews of Italian cuisine. 

Cioppino is traditionally made from the catch of the day, which in San Francisco is typically a combination of Dungeness crab, clams,shrimp, scallops, squid, mussels, and fish all sourced from the Pacific Ocean. The seafood is then combined with fresh tomatoes in awine sauce, and served with toasted bread, either local sourdough or French bread.  

  • 5 large cloves garlic, minced
  • 2 medium onions, chopped
  • 1 bay leaf
  • 1 teaspoon dried oregano
  • 1 teaspoon red pepper flakes
  • 1½ teaspoons salt
  • ½ teaspoon black pepper
  • 4 tablespoons coconut oil
  • 2 green bell pepper, deseeded and chopped
  • 2 tablespoons tomato paste
  • 1 28-oz can fire roasted tomatoes, crushed
  • 1 cup chicken broth
  • ½ pound crab meat
  • 1 pound red snapper, cut into 1" pieces
  • 30 shrimp, shelled and de-veined
  • 1 pound sea scallop
  • 3 tablespoons chopped parsley
  • 3 tablespoons chopped basil

Cooking Method:
  • In a large pan over medium heat, sauté the onions, garlic, red pepper flakes, oregano, bay leaf, salt, and pepper in coconut oil, stirring often, until onions are transparent, about 6–7 minutes.
  • Add the bell peppers and tomato paste, stir for 1 minute. 
  • Boil until it reduces to about half, about 5–6 minutes. 
  • Add tomatoes, clam juice, chicken broth, and simmer covered for 30 minutes. 
  • Season with salt and pepper.
  • Add crab, snapper, shrimp, scallop, salt, and pepper. 
  • Cover and simmer until cooked through, about 5–7 minutes. 
  • Discard bay leaf, then stir in parsley and basil. 
  • Serve immediately.


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