Best 3 California Coastal Cioppino Recipes

Are you searching for a flavorful and delectable seafood dish that captures the essence of California's coastal cuisine? Look no further than "California Coastal Cioppino." This savory and hearty stew originates from San Francisco and has become a staple in many restaurants and homes throughout the state. With its vibrant combination of fresh seafood, aromatic herbs, and rich broth, cioppino is a culinary delight that tantalizes the taste buds and embodies the spirit of California's seafood bounty. In this article, we'll guide you through the culinary journey of creating the perfect California Coastal Cioppino, ensuring a satisfying and memorable dining experience.

Here are our top 3 tried and tested recipes!

SAN FRANCISCO CIOPPINO

San Francisco Cioppino image

Provided by Food Network Kitchen

Categories main-dish

Time 1h55m

Yield 4 to 6 servings

Number Of Ingredients 20

Ingredients

3 tablespoons extra-virgin olive oil
1 1/2 cups sliced onion
2 tablespoons minced garlic
Kosher salt and freshly ground pepper
1/4 cup tomato paste
1 cup dry white wine
2 1/2 pounds vine-ripened tomatoes, peeled, seeded, and chopped
1 red bell pepper, trimmed, seeded, and diced
2 tablespoons minced flat-leaf parsley leaves
1 tablespoon minced fresh thyme leaves
1 bay leaf
3 cups fish stock or 1 cup bottled clam broth mixed with 2 cups chicken broth, homemade or low-sodium canned
1/4 cup julienned fresh basil leaves
12 little neck clams
1 cooked Dungeness crab, chopped into large pieces, or 2 Alaskan king crab claws, cracked and quartered
12 mussels
1 pound large shrimp, butterflied in the shell, and deveined
1/2 pound cleaned squid, cut into rings, and tentacles halved
1/2 pound sea scallops, trimmed, or firm-fleshed fish, like halibut, cut into 1-inch cubes
Serving suggestion: hot crusty sourdough bread

Steps:

Make the stew base. Heat a large stew pot or Dutch oven over medium heat with the olive oil. Add the onions and saute until tender, about 5 minutes. Add the garlic, season with salt and pepper to taste, and cook 2 minutes more. Stir in the tomato paste and cook for 1 minute. Add the wine, and use a wooden spoon to scrape up any browned bits in the pot. Simmer the wine until reduced by about half. Add the tomatoes, peppers, parsley, thyme, and bay leaf and cook for 5 minutes. Add the stock or broths; bring to a boil, then adjust the heat to maintain a gentle simmer. Cook the base, with a cover slightly ajar, for 30 minutes. (The base may be prepared ahead up to this point, refrigerated for 1 day or frozen for 1 month).
Finish the Cioppino. Bring the base to a simmer. Add the basil and the clams, and cook covered, over high heat, for 5 minutes, or just until the clams open. Add the crab and cook for 1 minute. Add the mussels, shrimp, squid, and scallops. Cook, stirring frequently, until the mussels open, the shrimp curl, and squid and scallops are just firm, about 3 minutes. Serve in large heated bowls with plenty of crusty bread.

CALIFORNIA CIOPPINO

California Cioppino image

I found this recipe in the newspaper about 15 years ago. I modified it a bit and have served to my very best friends. Absolutely the best. Rather expensive but worth it!

Provided by Randy Molitor

Categories Halibut

Time 2h30m

Yield 6 serving(s)

Number Of Ingredients 17

Ingredients

1 medium onion, chopped
3 garlic cloves, minced
1/2 cup parsley, chopped
1/4 cup olive oil
28 ounces canned tomatoes
15 ounces tomato sauce
1 cup red wine
1 cup water
2 tablespoons red wine vinegar
2 bay leaves
1 1/2 teaspoons mixed Italian herbs
12 small fresh clams
12 fresh mussels
1 1/2 lbs halibut fillets, cut into 2-inch pieces
1 lb prawns, shelled and deveined
1 lb crab, cleaned and cracked
1 teaspoon salt

Steps:

Saute onion and garlic over moderate heat in olive oil until soft but not browned.
Add parsley, tomatoes, tomato sauce, wine, water, vinegar and herbs.
Bring to a boil.
Reduce heat and simmer 40 minutes.
(Basic sauce can be made ahead, cooled, covered and refrigerated. Heat sauce before adding to seafood.)
While sauce is simmering, rinse all fish and seafood in cold water.
Scrub clams thoroughly.
Layer all seafood in large kettle, placing clams and mussels on top.
Pour hot sauce over all.
Cover tightly.
Cook over low heat about 20 minutes, or until clams and mussels open and prawns turn pink.
To serve, ladle hot sauce and some seafood into soup plates or large soup bowls.
Lot of sour french bread.
Enjoy.

CIOPPINO

Cioppino image

A wonderful seafood stew! Serve with a loaf of warm, crusty bread for sopping up the delicious broth!

Provided by Star Pooley

Categories Soups, Stews and Chili Recipes Stews Seafood

Time 55m

Yield 13

Number Of Ingredients 18

Ingredients

¾ cup butter
2 onions, chopped
2 cloves garlic, minced
1 bunch fresh parsley, chopped
2 (14.5 ounce) cans stewed tomatoes
2 (14.5 ounce) cans chicken broth
2 bay leaves
1 tablespoon dried basil
½ teaspoon dried thyme
½ teaspoon dried oregano
1 cup water
1 ½ cups white wine
1 ½ pounds large shrimp - peeled and deveined
1 ½ pounds bay scallops
18 small clams
18 mussels, cleaned and debearded
1 ½ cups crabmeat
1 ½ pounds cod fillets, cubed

Steps:

Over medium-low heat melt butter in a large stockpot, add onions, garlic and parsley. Cook slowly, stirring occasionally until onions are soft.
Add tomatoes to the pot (break them into chunks as you add them). Add chicken broth, bay leaves, basil, thyme, oregano, water and wine. Mix well. Cover and simmer 30 minutes.
Stir in the shrimp, scallops, clams, mussels and crabmeat. Stir in fish, if desired. Bring to boil. Lower heat, cover and simmer 5 to 7 minutes until clams open. Ladle soup into bowls and serve with warm, crusty bread!

Nutrition Facts : Calories 317.5 calories, Carbohydrate 9.3 g, Cholesterol 163.9 mg, Fat 12.9 g, Fiber 1.3 g, Protein 34.9 g, SaturatedFat 7.1 g, Sodium 755 mg, Sugar 3.7 g

Tips:

Use fresh seafood. The fresher the seafood, the better your cioppino will taste. If you can, buy your seafood from a local fish market or seafood counter.
Don't overcrowd the pot. When you add the seafood to the pot, make sure there is enough room for it to cook evenly. If the pot is too crowded, the seafood will steam instead of sauté.
Cook the seafood in batches. If you are using a lot of seafood, cook it in batches so that it doesn't overcrowd the pot. This will help ensure that it cooks evenly.
Don't overcook the seafood. Seafood cooks quickly, so be careful not to overcook it. Overcooked seafood will be tough and chewy.
Use a good quality wine. The wine you use in your cioppino will make a big difference in the flavor of the dish. Use a dry white wine that you would enjoy drinking on its own.
Add a variety of vegetables. Vegetables add flavor and nutrition to your cioppino. Use a variety of vegetables, such as tomatoes, onions, celery, carrots, and bell peppers.
Season to taste. Before serving, taste your cioppino and adjust the seasonings as needed. You may want to add more salt, pepper, or herbs.

Conclusion:

Cioppino is a delicious and hearty seafood stew that is perfect for a special occasion or a casual weeknight meal. With its variety of seafood, vegetables, and seasonings, cioppino is a dish that everyone will enjoy. So next time you are looking for a delicious and easy seafood recipe, give cioppino a try!