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San Francisco Style Cioppino

the.instructor's picture
  Olive oil/Salad oil 1⁄4 Cup (4 tbs)
  Onion 1 Large, chopped
  Garlic 2 Clove (10 gm), minced / pressed
  Chopped parsley 1⁄3 Cup (5.33 tbs)
  Canned tomato sauce 15 Ounce (1 Can)
  Canned tomatoes 28 Ounce (1 Large Can)
  Dry wine 1 Cup (16 tbs) (Red / White Colored)
  Bay leaf 1
  Dry basil 1 Teaspoon
  Dry oregano 1⁄2 Teaspoon
  Clams in shell 12 , scrubbed (Suitable For Steaming)
  Large shrimp 1 Pound, shelled and deveined (About 30 Per Pound)
  Dungeness crabs 4 Pound, cleaned and cracked (2 Live/Cooked Large, About 2 Pound Each)

In a 6- to 8-quart pan over medium heat, combine oil, onion, garlic and parsley; cook, stirring often, until onion is soft.
Stir in tomato sauce, tomatoes (break up with a spoon) and their liquid, wine, bay leaf, basil, and oregano.
Cover and simmer until slightly thickened, about 20 minutes.
To broth, add clams, shrimp, and crabs.
Cover and simmer gently until clams pop open and shrimp turn pink, about 20 more minutes.
Ladle broth and some of each shellfish into large soup bowls.

Recipe Summary

Main Dish
Cook Time: 
3 Minutes

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San Francisco Style Cioppino Recipe