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The origin of this famous San Francisco specialty is open to speculation. Most locals believe it is related to the Italian cacciucco, a fish stew of Livorno, and to the fish stews of the Friuli region, which are made with red wine. Serve with grilled coarse country bread rubbed with garlic.
  Olive oil 1⁄2 Cup (8 tbs)
  Onion 3 Cup (48 tbs), chopped
  Celery 1 Cup (16 tbs), chopped
  Garlic 3 Tablespoon, minced
  Bay leaves 2 Small
  Thyme 2
  Fennel seeds 2 Teaspoon
  Red pepper flakes 2 Teaspoon
  Fish stock 5 Cup (80 tbs)
  Chopped canned plum 3 Cup (48 tbs)
  Tomato with juice 1 Cup (16 tbs)
  Dry red wine 1 1⁄2 Cup (24 tbs)
  Tomato puree 1⁄2 Cup (8 tbs)
  Ground black pepper To Taste
  Clams 18 , scrubbed
  Lobster 1
  Mussels 18 , scrubbed
  Shrimp 18 , deveined
  Sea scallops 18
  Chopped fresh flat leaf parsley/Basil 1⁄4 Cup (4 tbs)
  Salt To Taste

In a large stockpot or saucepan over medium heat, warm the olive oil. Add the onion and sauté, stirring occasionally, until translucent, about 5 minutes. Add the celery, garlic, bay leaves, thyme, fennel seeds and red pepper flakes and cook until the celery is soft, about 5 minutes more. Add the fish stock, tomatoes, wine and tomato puree and simmer for about 10 minutes to blend the flavors. Season with salt and pepper.

Add the clams to the pot along with the crab. Cover and simmer briskly until the clams start to open, about 5 minutes. Add the mussels (discard any that do not close to the touch), shrimp and scallops and continue to cook until the mussels open, the shrimp turn pink and the scallops are opaque throughout, 3 to 5 minutes.

Ladle the cioppino into warmed bowls, dividing the shellfish as evenly as possible and discarding any mussels that did not open. Sprinkle with the parsley. Serve immediately. Serves 6.

Recipe Summary

Difficulty Level: 
Main Dish
Preparation Time: 
45 Minutes
Cook Time: 
30 Minutes
Ready In: 
75 Minutes

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Average: 3.7 (4 votes)

Nutrition Rank

Nutrition Facts

Serving size

Calories 720 Calories from Fat 230

% Daily Value*

Total Fat 26 g39.8%

Saturated Fat 3.9 g19.6%

Trans Fat 0 g

Cholesterol 196.1 mg65.4%

Sodium 1202 mg50.1%

Total Carbohydrates 46 g15.2%

Dietary Fiber 5 g20.2%

Sugars 18.7 g

Protein 61 g121.3%

Vitamin A 43.9% Vitamin C 80.5%

Calcium 47.5% Iron 98.8%

*Based on a 2000 Calorie diet

Cioppino Recipe, Cioppino