San Franciso Style Cioppino Recipe

5 from 2 votes

If you like seafood, you will love this dish. Cioppino is an Italian seafood stew. The seasoning is simple and the choices for the seafood are many. This is an adaptation of a recipe by Giada De Laurentiis on the Food Network. I modified the spices and seafood selection for my personal preference, but the complex underlying flavors of the rich broth are all Giada's. Thanks Giada, this dish was a hit in my house.

Course Main Course

Cuisine Seafood

Keyword Cioppino

Prep Time 15

Cook Time 45

Total Time 1

Servings servings

Calories 556kcal

Cost $24

Ingredients

3 tbs olive oil
1 fennel bulb thinly sliced
1 yellow onion medium, chopped
3 shallots large, diced
2 teaspoon kosher salt plus more to taste
5 cloves garlic diced
¾ teaspoon red pepper flakes crushed
⅓ cup tomato paste
28 oz tomatoes diced in juice
12 oz white wine dry
5 cup seafood stock
1 bay leaf
1 lb Manilla clams scrubbed
1 lb shrimp peeled and deveined
1 lb Red snapper cut into 1" pieces
4 crab claws

Instructions

Heat the oil in a large pot over medium heat. Add the sliced fennel, onion shallots and salt. Sauté until the onion softens, about 10 minutes.
Add the garlic and red pepper flakes and sauté for an additional 2 minutes. Add the tomato paste and stir well.
Add the canned tomatoes (and juice), wine, seafood stock and bay leaf. Stir to combine. Cover and simmer for at least 30 minutes to allow the flavors to blend.
Add the clams and crab claws, cover and cook for 5 minutes. Add the shrimp and fish then simmer until the shrimp and fish are just cooked through, about 5 minutes. Be careful stirring after the fish is added. The fish in delicate and will break apart.
Remove and discard any clams that did not open. Adjust seasonings as needed and serve.

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