Cioppino
Cioppino is a delicious Italian American fish stew that originated from San Francisco, CA. It usually is made with fresh seafood such as Dungeness crab, clams, shrimp, scallops, squid, mussels, fish, tomatoes and wine. I like to have a variety but really it is what is available at the market since freshness is key for this recipe. This dish is sure to be a crowd pleaser and easily feeds a crowd so gather your family and friends around the table to enjoy! It is very forgiving so feel free to add more or less seafood depending on the number of guests you plan to feed.
- 2 tablespoons Olive Oil
- 2 tablespoons Butter
- 4 sticks Celery (diced)
- 1-2 Onion (diced)
- 4 cloves Garlic (minced)
- 2 jars Clam Juice
- 4 cups White Wine
- 4 cans Whole tomatoes (approximately 112oz)
- 2 teaspoons Worchestershire sauce
- 1 Lemon (juiced or 2 tbsp)
- 1 tablespoon Italian seasoning
- 1/2 teaspoon Red pepper flakes
- 1 teaspoon Salt
- 2 Bay leaves
- 1 tablespoon Parsley (chopped)
- 1-2 Dungeness crab (broken into pieces)
- 3 pounds Cod fish filet (cut into 2" pieces)
- 24 Prawns, deveined (add more or less)
- 2 pounds Mixed bag. ofclams and mussels (optional)
1. In a large stockpot melt the butter and olive oil.
2. On medium setting, saute celery and onions until soft.
3. Add in wine and cook for 3 mins.
4. Add in everything except seafood and fresh parsley.
5. Turn to medium low and cook uncovered for 1 hour with occasional stirring.
6. 30 minutes before serving add in seafood. Cover and simmer on low.
7. Stir in fresh parsley and adjust salt to taste.
8. Serve with fresh bread (sourdough is best) and enjoy!