San Francisco Cioppino Recipes

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SAN FRANCISCO CIOPPINO



San Francisco Cioppino image

Cioppino is a classic San Francisco seafood dish that will make you look like a superstar in the kitchen. The rich red sauce is a perfect compliment to the seafood and although it takes a little while to cook, it's a delicious restaurant-style dish that you can serve in your own home.

Provided by Chef Dennis Littley

Categories     Entree

Time 1h25m

Number Of Ingredients 18

4 tablespoons extra virgin olive oil
1 large fennel bulb (thinly sliced (core removed))
1 large sweet onion (chopped)
3 large shallots (chopped)
4 cloves large garlic (sliced)
2 teaspoons sea salt
4 ounces tomato paste
26 ounce can of whole plum tomatoes crushed by hand
2 cups dry white or red wine
2 cups chicken stock
1 dozen small clams (scrubbed)
1 dozen mussels (scrubbed)
9 16-20 count shrimp (peeled and deveined)
9 large sea scallops
3 crabs- dungeness preferred ((snow crab, blue claw, or Stone Crab Claws))
1/2 pound of firm fish cut into 3 pieces (optional)
1 bay leaf
1/4 teaspoon crushed red pepper flakes (more if you like it spicy)

Steps:

  • Heat two tablespoons of olive oil in a deep skillet or ductch oven over medium heat.
  • Add the fennel, onion, shallots, and salt. Saute until the onion becomes translucent about 5-7 minutes.
  • Add the garlic and crushed red pepper and continue to saute for 2 minutes.
  • Add the tomato paste, plum tomatoes and all juices, wine, chicken stock, and bay leaf.
  • Bring the sauce to a light boil, then reduce the heat to simmer and allow to cook for one hour, stirring occasionally
  • While the sauce is simmering using another saute pan, add 2 tablespoons olive oil and sear the shrimp, scallops (and fish pieces if used) on both sides, making sure not to fully cook them (about half way is fine)
  • Remove the seafood from the pan and place it on a plate until needed. If you did use the fish pieces you can add them to the sauce now. *do not add the shrimp or scallops at this time
  • In the same pan add a little more oil, the clams and mussels. Cover and steam them until they open. *If any of the mussels or clams are open before cooking discard them, they're dead and aren't safe for consumption.
  • At about the 45-minute mark of simmering the sauce, add in the crabs, mussels and clams with all the pan juices. Continue to simmer.
  • If you are serving your Choppino over pasta you may begin getting the water ready at this time.
  • With five minutes of cooking time remaining, add in the shrimp and scallops.
  • Taste the sauce and re-season as needed.
  • If you cooked pasta serve over pasta. If not, enjoy this delicious stew with a loaf of crusty bread.

Nutrition Facts : Calories 744 kcal, Carbohydrate 44 g, Protein 59 g, Fat 24 g, SaturatedFat 3 g, Cholesterol 158 mg, Sodium 3213 mg, Fiber 7 g, Sugar 17 g, ServingSize 1 serving

SAN FRANCISCO-STYLE CIOPPINO



San Francisco-Style Cioppino image

Provided by Food Network

Time 3h15m

Yield 6 servings

Number Of Ingredients 34

1/4 cup olive oil
1 small carrot, chopped
1 small yellow onion, chopped
1/2 green bell pepper, chopped
2 ribs celery, chopped
5 cloves garlic, chopped
1 small serrano chile
1/2 bunch fresh basil, chopped
1/2 bunch fresh oregano, chopped
1/2 teaspoon fennel seeds
1 1/2 teaspoons black peppercorns
1 bay leaf
1/2 bottle good red wine
2 teaspoons red wine vinegar
2 teaspoons Worcestershire sauce
2 teaspoons hot sauce (recommended: Tabasco)
10 cups canned pureed tomatoes, about five 15-ounce cans (recommended: Di Napoli, San Marzano-style)
Fish Stock, recipe follows
3 whole Dungeness crab legs and bodies, with the crabmeat intact
18 littleneck clams, scrubbed clean
18 black mussels, bearded and scrubbed clean
1 1/2 pounds fresh sea bass or other firm fish, cut into 1 1/2-inch pieces
12 peeled and deveined prawns (shells reserved for stock)
1 pound fresh fish bones, plus the head if you can get it
2 ribs celery, coarsely chopped
1 small carrot, coarsely chopped
1 small yellow onion, coarsely chopped
2 cloves garlic, mashed
1/4 bunch parsley stems
1 bay leaf
1/2 teaspoon whole black peppercorns
1/2 teaspoon fennel seeds
Shells from the prawns
11 to 12 cups clam juice

Steps:

  • For the tomato base: In a large pot, heat the oil over medium heat and add the carrots, onions, peppers, and celery, and saute until tender, about 5 minutes. Add the garlic, chile, herbs, and seasonings and cook until fragrant. Add the wine, vinegar, Worcestershire, and hot sauce and reduce until the liquid is almost evaporated. Add the tomatoes and all of the fish stock, bring to a boil, reduce to a simmer, and cook for 1 to 1 1/2 hours, stirring occasionally. Strain through a fine strainer, discarding the solids.
  • For the seafood: Place the strained liquid into a clean pot and bring to a simmer. Add the crab, clams, mussels, and sea bass, cover the pot, and cook for 2 to 3 minutes. Add the prawns and cook an additional 2 to 3 minutes.
  • To serve: Divide the seafood into 6 large bowls and ladle the broth over top. Serve with garlic bread.
  • In a large pot, add all of the ingredients and bring to a boil. Reduce the heat to low and simmer for 45 minutes. Strain, reserving the broth and discarding the solids.

CIOPPINO



Cioppino image

Categories     Soup/Stew     Fish     Herb     Tomato     Clam     Crab     Scallop     Shrimp     Spice     Gourmet

Yield Serves 6

Number Of Ingredients 17

4 garlic cloves, minced
1/4 cup olive oil
1 medium onion, chopped fine
1/2 teaspoon dried hot red pepper flakes
1 green bell pepper, chopped
1 tablespoon red-wine vinegar
1 1/2 cups dry white wine
1 teaspoon dried oregano, crumbled
1 bay leaf
a 28-to 32-ounce can whole tomatoes including juice, puréed coarse
1 tablespoon tomato paste
2 pounds live hard-shelled crabs
12 small hard-shelled clams, scrubbed well
1/2 pound medium shrimp, shelled, leaving tails and first joint intact
1/2 pound sea scallops
1 pound scrod or other white fish fillet, cut into 1-inch pieces
2 tablespoons minced fresh parsley leaves

Steps:

  • In a heavy kettle (at least 5 quarts) cook garlic in oil over moderate heat, stirring, until pale golden. Add onion and cook, stirring, until softened. Add pepper flakes and bell pepper and cook, stirring, until softened. Add vinegar and boil until evaporated. Add wine, oregano, and bay leaf and simmer 5 minutes. Stir in tomato purée and tomato paste and bring to a boil.
  • Add crabs and clams and simmer, covered, 15 to 20 minutes, checking often and transferring clams as they open with tongs to a bowl (discard unopened ones).
  • Transfer crabs with tongs to a cutting board and remove top shells, adding any crab liquid to soup. Halve or quarter crabs (depending on size) and reserve, with any additional liquid, in a bowl.
  • Add shrimp, scallops, and fish to soup and simmer, covered, 5 minutes, or until seafood is just cooked through. Stir in gently crabs, their liquid, and clams and sprinkle with parsley.

CHEF JOHN'S CIOPPINO



Chef John's Cioppino image

When you feel like splurging a little, San Francisco's famous Cioppino is a great choice.This spicy fish and shellfish stew is a big red bowl of yummy, and when paired with a loaf of crusty sourdough bread, it's downright otherworldly.

Provided by Chef John

Categories     Soups, Stews and Chili Recipes     Stews     Seafood

Time 1h20m

Yield 6

Number Of Ingredients 21

2 tablespoons butter
2 tablespoons olive oil
1 onion, diced
1 stalk celery, diced
1 pinch salt
4 cloves garlic, minced
2 cups white wine
1 (28 ounce) can tomato puree
2 cups water
1 bay leaf
½ teaspoon dried oregano
½ teaspoon red pepper flakes, or to taste
½ teaspoon Worcestershire sauce
5 thin lemon slices
12 ounces cod, cut into 1-inch pieces
1 Dungeness crab, cleaned, cooked, and cracked
1 pound medium raw shrimp, peeled and deveined
1 pound mussels, cleaned and debearded
½ cup chopped fresh flat-leaf parsley
1 tablespoon chopped fresh basil
salt and ground black pepper to taste

Steps:

  • Combine butter and olive oil in a large Dutch oven over medium-low heat.
  • Stir in onion and celery with a pinch of salt; cook until onion is soft and golden, 6 to 7 minutes. Stir in garlic and cook for 1 minute.
  • Stir wine into onion mixture; increase heat to high and bring to a simmer.
  • Stir in tomato puree, water, bay leaf, oregano, red pepper flakes, and Worcestershire sauce. Reduce heat to low and simmer 35 minutes.
  • Increase heat to high and bring mixture to a boil. Stir in lemon and cod, return to simmer, about 2 minutes.
  • Stir in crab, shrimp, and mussels. Cover and simmer until all mussels are cooked and open, about 5 minutes.
  • Stir in fresh parsley and basil; season with salt and pepper to taste.

Nutrition Facts : Calories 431.2 calories, Carbohydrate 32 g, Cholesterol 187.3 mg, Fat 12.1 g, Fiber 7.9 g, Protein 41.3 g, SaturatedFat 3.7 g, Sodium 1058.9 mg, Sugar 9 g

OLD-STYLE SAN FRANCISCO CRAB CIOPPINO



Old-Style San Francisco Crab Cioppino image

San Francisco Cioppino. Many have had it with the heavy red sauce and seafood. Not the best, in our opinion. This recipe was handed down from an elderly Italian lady in San Francisco in the 50's. Hehee...original recipe called for a "cheese glass" of white wine. So authentic! This recipe makes the most wonderful seafood broth, a touch spicy with loads of great seafood. We have made it for years and it is a real winner! This is a very authentic, old style, San Francisco Crab Cioppino. The recommended ingredients make enough for 6-8 hungry seafood fans. This is the kind of meal where you can sit and eat and sip wine for a few hours. You will need plenty of napkins and bibs are recommended. You will also need some crab/lobster tools to get all of the wonderful meat. Share this with people you know, who won't mind getting rather messy! Don't forget lots of toasted sourdough garlic bread. Dip it in the broth as you go. If you are a seafood fan and love a great broth, you will not be dissapointed.

Provided by Docs Mom

Categories     Crab

Time 2h

Yield 4-6 serving(s)

Number Of Ingredients 20

1 large yellow onion, chopped medium
1/4 cup extra virgin olive oil
2/3 cup tomato sauce
1/4-1/2 teaspoon cayenne pepper
1 teaspoon salt, to taste
1/2 teaspoon black pepper
6 ounces white wine, Chardonnay
2 teaspoons dried sage
2/3 bunch fresh parsley, chopped medium fine
2 -4 garlic cloves, minced
4 celery ribs, finely chopped
1 lb shrimp, raw and shelled
1 lb bay scallop
1 lb sea bass, cut into1-2-inch cubes
2 dungeness crabs, cooked, cleaned & cracked (Uncooked adds a lot of flavor! cleaned, cracked)
1 lb small clam, in shell
1 lb mussels, in shell
1 large sourdough bread, sweet french bread ok, basted with
olive oil, and
fresh garlic, oven browned

Steps:

  • Using a TALL 8-10 quart pot, cover the bottom of the pot with a good virgin olive oil, about ¼ cup. Add the chopped onion, sage, garlic, parsley and celery and sauté slow and stirring often until tender, approximately 20 minutes. If it gets too dry, add a little more olive oil. Add tomato sauce and cayenne pepper. Reduce to lowest simmer and cook for approximately 45-60 minutes, stirring occasionally. If it gets too dry, add a little water.
  • Add 10-12 cups of water and bring to a boil. Add salt and pepper to taste.
  • Begin adding the seafood. Raw crab first (if not raw, then cooked is an ok substitute.) If you get raw crab, cleaned and chopped, it will be much better). Return to a low boil, then lower to low-medium heat for 15 minutes.
  • Then add clams and mussels. Continue to simmer 10 minutes. Add the shrimp and scallops, simmer for 10 minutes, along with a cheese glass of white wine (6 oz.) before serving. Ok if this sits on low heat for 15-20 minutes. Add the fish 5-7 minutes before you are ready to serve. Any longer than that, take it off the heat and reheat gently before serving. Ladle into large bowls and have a few extra bowls on the table for shells.
  • Have plenty of garlic and olive oil basted sourdough bread, finished with shredded parmesan cheese and your favorite California Chardonay. Offer the usual complement of crab tools, crackers, pickers, etc.
  • Left-overs should be refrigerated and eaten next day or two. After eating, offer your guests a warm hand towel with fresh lemon squirted on it, with a little water, microwave on high for 30 seconds.

FISHERMAN'S WHARF CIOPPINO



Fisherman's Wharf Cioppino image

You can serve this true San Francisco dish with garlic bread.

Provided by norm

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Seafood     Shrimp Soup

Time 55m

Yield 8

Number Of Ingredients 17

¼ cup olive oil
1 onion, chopped
1 green bell pepper, chopped
1 tablespoon minced garlic
2 (16 ounce) cans diced tomatoes
1 (16 ounce) can chicken broth
1 cup white wine
1 (6 ounce) can tomato paste
¼ cup dried parsley
2 teaspoons crushed dried basil
1 teaspoon oregano
½ teaspoon red pepper flakes
¼ teaspoon ground black pepper
1 pound shrimp, peeled and deveined
1 pound cod fillets, cut into 2-inch chunks
8 clams in shell, scrubbed, or more to taste
8 mussels, cleaned and debearded, or more to taste

Steps:

  • Heat oil in a large saucepan over medium-high heat. Saute onion and bell pepper in hot oil until tender, about 5 minutes; add garlic and continue to saute until garlic is fragrant, about 1 minute. Transfer mixture to a large stockpot.
  • Stir tomatoes, chicken broth, white wine, tomato paste, parsley, basil, oregano, red pepper flakes, and black pepper with the onion mixture in the stockpot; bring to a boil, cover the pot, reduce heat to medium-low, and simmer until the tomatoes are softened, about 15 minutes.
  • Stir shrimp and cod chunks into the tomato mixture. Arrange clams and mussels in the liquid so they are partially submerged. Cover pot again and continue cooking until the clams and mussels open, 7 to 10 minutes.

Nutrition Facts : Calories 290 calories, Carbohydrate 15.2 g, Cholesterol 131.1 mg, Fat 9 g, Fiber 3 g, Protein 29.9 g, SaturatedFat 1.4 g, Sodium 834.7 mg, Sugar 7.6 g

CIOPPINO



Cioppino image

The cioppino at Anchor Oyster Bar in San Francisco is a showstopper - a beautiful, long-simmered tomato sauce thinned with clam juice and packed with a mix of excellent seafood. Work with whatever seafood is best where you are, though Dungeness crab in the shell is nonnegotiable for the Anchor's owner and chef, Roseann Grimm, the granddaughter of an Italian crab fisherman. Replicating her dish at home involves a lot of work, but the results are beyond delicious. To get ahead, you can make the marinara base and roasted garlic butter up to a couple days before. A half hour or so before you're ready to sit down and eat, bake the garlic bread and cook the seafood. Don't forget crab crackers - you'll need them at the table to get to the crab meat - and plenty of napkins!

Provided by Tejal Rao

Categories     seafood, soups and stews, main course

Time 2h30m

Yield 3 to 4 servings

Number Of Ingredients 30

1/4 cup whole star anise
1 small yellow onion, diced
1 large garlic head, cloves separated and peeled
1/2 small red bell pepper, coarsely chopped
1/4 cup olive oil
1/2 cup Bloody Mary mix
1 (29-ounce) can diced tomatoes
1 (29-ounce) can tomato sauce
3 tablespoons dried oregano
1 tablespoon dried basil
1 tablespoon dried thyme
2 teaspoons granulated sugar
1 dried bay leaf
4 whole garlic heads (about 11 ounces)
2 tablespoons olive oil
1 cup/8 ounces salted butter, softened
1 baguette or ciabatta loaf, split horizontally
Kosher salt and freshly ground pepper
Dried oregano, for sprinkling
3/4 cup finely grated Parmesan
2 cups clam juice
6 fresh thyme sprigs
1 teaspoon red-pepper flakes
Kosher salt and freshly ground black pepper
1 1/2 pounds Dungeness crab clusters (5 legs and 2 claws with bodies attached)
12 littleneck clams (about 1 pound), cleaned
12 mussels (about 1/2 pound), cleaned
2 cod fillets (about 4 ounces each)
4 large peeled, tail-on shrimp (about 1/3 pound)
Finely chopped flat-leaf parsley, for garnish

Steps:

  • Toast the star anise by stirring frequently in a small skillet over medium heat until fragrant, about 3 minutes. Set aside.
  • Make the marinara base: Add the onion, garlic cloves, bell pepper and olive oil to a food processor and pulse until finely chopped. (Or, finely chop the vegetables by hand, then add to the pot along with the oil.) Add the mixture to a large pot and cook over medium, stirring occasionally, until soft, translucent and light golden in places, about 5 minutes. Add the Bloody Mary mix, canned tomatoes and juices and tomato sauce. Get every last drop from the cans by swirling a splash of water into each one and tipping the remnants into the pot. Add the toasted star anise, oregano, basil, thyme, sugar and bay leaf, and stir to combine. Bring to a boil over medium-high, then reduce the heat to medium-low and simmer gently, uncovered, for 1 hour, stirring often so the bottom of the pot doesn't burn. (Makes 7 1/2 cups; see Tip.)
  • While sauce simmers, roast the garlic: Heat oven to 375 degrees. Slice the whole garlic heads in half crosswise. Divide garlic, cut-sides up, between two pieces of aluminum foil, large enough to wrap the garlic up like two presents. Drizzle with olive oil, then wrap tightly. Set the foil packets on a baking sheet and roast for 1 hour, until the garlic is light brown and tender all the way through.
  • Make the garlic butter: Once cool enough to handle, squeeze the garlic cloves out, discarding the skins. (You should have about 1 cup of roasted garlic.) Add to a food processor along with the softened butter and pulse until smooth and creamy. Or, smash the garlic to a paste and mix with the softened butter. (Makes 1 1/2 cups; see Tip.)
  • Make the garlic bread: Heat oven to 400 degrees. Spread 1/2 cup garlic butter on the cut sides of bread and season with salt and pepper. Set the bread, buttered-sides up on a foil-lined baking sheet and bake until toasted and golden in spots, about 15 minutes. As soon as the garlic bread comes out of the oven, sprinkle it with dried oregano and the Parmesan. Cut into large pieces, then wrap the foil from the baking sheet around them to keep warm.
  • While the bread bakes, make the cioppino: In a large Dutch oven or wide, heavy pot, add 4 cups of the marinara sauce, plus the clam juice, thyme sprigs and red-pepper flakes. Season generously with salt and pepper and heat over medium-high until simmering, about 5 minutes.
  • Separate the legs and claws from the crab bodies. Once the sauce is simmering, gradually add the seafood, starting with the crab bodies. Cook for a couple minutes, then add the crab legs and claws to the pot and cook, stirring occasionally, for about 5 minutes.
  • Add the clams, nestling them into the sauce around the edges, like numbers on a clock, cover with a lid and cook for about 6 minutes. Give the mixture a stir then add the mussels, in the same fashion as the clams. Cover and cook for another 3 minutes. Once the clams start to open, add the fish, gently nestling it into the sauce, and set the shrimp right on top to let them steam gently. Add 2 tablespoons of the garlic butter, put the lid back on and simmer until the fish cooks through and the shrimp get plump, about 5 minutes.
  • To serve, transfer the cioppino to a deep serving bowl, being careful not to break up the delicate cooked fish. Perch the crab legs and claws on top and sprinkle with parsley. Serve with warm garlic bread on the side.

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From workingagainstgravity.com
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CLASSIC SAN FRANCISCO CIOPPINO FOR THE HOLIDAYS - FOUR STAR …
2020-12-05 This recipe was built specially to accompany our Cioppino Kit. Ingredients Serves 2-4* 6oz olive oil1 head chopped garlic1 pinch red pepper flakes1ea onion – small dice3ea …
From fourstarseafood.com
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SAN FRANCISCO CIOPPINO - JUSTINE'S CUISINE
Put 2 tbsp of olive oil in a deep skillet (with a lid to cover later) and heat to medium heat. Add the onions and shallots and cook until translucent. Add the garlic, red peppers, chopped fennel, …
From justinescuisine.com
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SAN FRANCISCO CHRONICLE CIOPPINO RECIPE - FORMS.WILSON.COM
2022-02-08 Cioppino and check out the accompanying recipe for Mae's San Francisco Dungeness Crab Cioppino of which . Bring to a boil, reduce heat to low, and simmer, stirring …
From forms.wilson.com
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SAN FRANCISCO SEAFOOD STEW RECIPE - BOBBY FLAY - FOOD & WINE
Directions. Step 1. In a large soup pot, heat the olive oil. Add the shallot and garlic and cook over high heat, stirring, until softened, about 3 minutes. Add the wine and boil until reduced by ...
From foodandwine.com
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SAN FRANCISCO CIOPPINO SOUP - THERESCIPES.INFO
Fisherman's Wharf Cioppino Recipe | Allrecipes top www.allrecipes.com. 1 green bell pepper, chopped 1 tablespoon minced garlic 2 (16 ounce) cans diced tomatoes 1 (16 ounce) can …
From therecipes.info
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SAN FRANCISCO CIOPPINO RECIPE | RECIPELAND
Sauté first 3 ingredients in hot oil in Dutch oven or large saucepan until soft.. Stir in next 5 ingredients; cover and simmer 20 minutes. Add white fish, shrimp and scallops; cook until fish …
From recipeland.com
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CLASSIC CIOPPINO (SAN FRANCISCO-STYLE SEAFOOD STEW) - HOW TO …
2019-06-30 Discard any open clams or mussels. Let cold water run over shells for 5 minutes (shaking every minute, or so). Gently stir into the sauce the clams, mussels, shrimp, scallops, …
From howtofeedaloon.com
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SAN FRANCISCO CIOPPINO RECIPE - PEG'S HOME COOKING
2020-04-02 San Francisco Cioppino Recipe. In 6-8 quart pan over medium heat, combine oil, onion, garlic, bell pepper, and parsley. Cook, stirring often, until onion is soft. Stir in tomato …
From pegshomecooking.com
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SAN FRANCISCO CIOPPINO RECIPE AWARD WINNING - THERESCIPES.INFO
Make the stew base. Heat a large stew pot or Dutch oven over medium heat with the olive oil. Add the onions and saute until tender, about 5 minutes. Add the gar
From therecipes.info
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SAN FRANCISCO CIOPPINO - WILLIAMS SONOMA
To make the cioppino, in a large, tall pot over medium-high heat, warm the olive oil. Add the onion and fennel bulb and cook, stirring occasionally, until softened and starting to brown, …
From williams-sonoma.com
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CIOPPINO (SAN FRANCISCO SEAFOOD STEW), INSTANT POT
Cioppino is a tomato-based seafood stew invented by Italian fishermen in San Francisco in the late 1800s using seafood left over from the day’s catch. In the spirit of true cioppino you don’t …
From wildwomankitchen.com
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CIOPPINO SEAFOOD STEW - THE ART OF FOOD AND WINE
2022-02-23 Pat dry the scallops, prawns, fish pieces, and place them in a shallow bowl. Lightly dust the fish with flour and shake off the excess. Using a large 6 quart saute pan heat the …
From theartoffoodandwine.com
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SAN FRANCISCO STYLE CIOPPINO - THREE CITY KITCHEN
2018-05-14 Strain broth and set aside to cool down. CIOPPINO: In a large pot, sauté onion and garlic over medium heat for 5 minutes. Add celery and chilies, cooking for another 5 minutes. …
From threecitykitchen.com
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