San Francisco Cioppino Cioppino History - Cioppino Recipe - How To Make Cioppino
"You will not believe how easy it is to make this Cioppino. The key to this recipe is experimentation. Be creative with this fish stew: Leave something out, or substitute something new. Serve cioppino with a glass of your favorite wine and hot sourdough bread...."
INGREDIENTS
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Ingredients:
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3/4 cup butter
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2 medium onion, chopped
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3 cloves garlic, minced
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1 bunch fresh parsley leaves, minced
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2 (14.5-ounce) cans plum tomatoes undrained and cup up*
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2 (8-ounce) bottles clam juice
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2 bay leaves
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1 tablespoon dried basil leaves
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1/2 teaspoon dried thyme leaves
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1/2 teaspoon dried oregano leaves
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1 1/2 cups dry red or white wine (whichever you prefer)
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12 small hard-shell clams in shell
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12 mussels in shell
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1 1/2 pounds raw extra-large shrimp, peeled and deveined**
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1 1/2 pounds bay scallops
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1 1/2 pounds fish fillets (halibut, cod, or salmon), cut into bite-size chunks
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1 1/2 cups flaked Dungeness crab meat
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Salt and freshly ground pepper to taste
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