Cioppino Recipe
Easy San Francisco Style Seafood Cioppino made with fresh seafood is a classic seafood stew that comes together in just 30 minutes.
Servings: 6 servings
Cost: $30
Equipment
Ingredients
- 1 tablespoon olive oil
- 1 vidalia onion diced
- 2 garlic cloves minced
- 1 teaspoon crushed red pepper flakes
- 1 teaspoon dried oregano
- 3 tablespoons tomato paste
- 1 1/4 cup dry white wine
- 1 28- ounce can crushed tomatoes
- 4 cups fish stock or you can use chicken stock in a pinch
- 3 tablespoons fresh chopped tarragon
- 12 littleneck clams
- 1 lb medium uncooked shrimp peeled and deveined
- 1/2 lb large sea scallops
- 1/2 pound jumbo lump crabmeat
- 1/4 cup chopped fresh basil
- 1/2 cup chopped fresh parsley
Instructions
- In a large pot, heat the olive oil over medium high heat.
- Add the onion and Cook until softened. Stir in the garlic. Cook for 1 minute. Add the red pepper flakes, oregano and tomato paste. Cook the mixture until the tomato paste turns a deep red color.
- Stir in the wine and deglaze the pan scraping up any brown bits on the bottom of the pan with a wooden spoon. Continue cooking until the wine is reduced by half.
- Add the tomatoes and fish stock. Bring the mixture to a boil and stir in the tarragon.
- Add the clams to the broth and cook until the clams open. Stir in the shrimp and scallops continuing to cook until they become opaque. Add the crab and cook until warmed through.
- Top with the parsley and basil. Serve immediately with warm crusty bread.
Video
Notes
The Cioppino base can be made in advance and stored in the refrigerator in an airtight container for up to 4 days.
You can also freeze the Cioppino base for up to 3 months.
Be sure to bring the mixture to a boil before adding the seafood and cooking to completion.
Nutrition
Serving: 1g | Calories: 349kcal | Carbohydrates: 32g | Protein: 29g | Fat: 6g | Saturated Fat: 1g | Cholesterol: 39mg | Sodium: 1902mg | Potassium: 1527mg | Fiber: 6g | Sugar: 15g | Vitamin A: 1735IU | Vitamin C: 42.8mg | Calcium: 284mg | Iron: 7.1mg