Easy San Francisco Style Seafood Cioppino made with fresh seafood is a classic seafood stew that comes together in just 30 minutes.
1teaspooncrushed red pepper flakes
1 1/4cupdry white wine
1 28-ouncecan crushed tomatoes
4cupsfish stockor you can use chicken stock in a pinch
3tablespoonsfresh chopped tarragon
1lbmedium uncooked shrimppeeled and deveined
1/2lblarge sea scallops
1/2poundjumbo lump crabmeat
1/4cupchopped fresh basil
1/2cupchopped fresh parsley
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.
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.