Best 5 Old Style San Francisco Crab Cioppino Recipes

facebook share image   twitter share image   pinterest share image   E-Mail share image

San Francisco crab cioppino is a timeless classic seafood stew that has been captivating taste buds for generations. This rustic dish, hailing from the heart of the bustling Fisherman's Wharf, is a vibrant symphony of flavors, artfully blending the bounty of the sea with a medley of aromatic spices. Immerse yourself in this culinary journey as we unveil the secrets to crafting the perfect old style San Francisco crab cioppino, promising a delectable experience that will transport you to the vibrant streets of this iconic city.

Let's cook with our recipes!

SAN FRANCISCO CIOPPINO



San Francisco Cioppino image

Cioppino is a classic San Francisco seafood dish that will make you look like a superstar in the kitchen. The rich red sauce is a perfect compliment to the seafood and although it takes a little while to cook, it's a delicious restaurant-style dish that you can serve in your own home.

Provided by Chef Dennis Littley

Categories     Entree

Time 1h25m

Number Of Ingredients 18

4 tablespoons extra virgin olive oil
1 large fennel bulb (thinly sliced (core removed))
1 large sweet onion (chopped)
3 large shallots (chopped)
4 cloves large garlic (sliced)
2 teaspoons sea salt
4 ounces tomato paste
26 ounce can of whole plum tomatoes crushed by hand
2 cups dry white or red wine
2 cups chicken stock
1 dozen small clams (scrubbed)
1 dozen mussels (scrubbed)
9 16-20 count shrimp (peeled and deveined)
9 large sea scallops
3 crabs- dungeness preferred ((snow crab, blue claw, or Stone Crab Claws))
1/2 pound of firm fish cut into 3 pieces (optional)
1 bay leaf
1/4 teaspoon crushed red pepper flakes (more if you like it spicy)

Steps:

  • Heat two tablespoons of olive oil in a deep skillet or ductch oven over medium heat.
  • Add the fennel, onion, shallots, and salt. Saute until the onion becomes translucent about 5-7 minutes.
  • Add the garlic and crushed red pepper and continue to saute for 2 minutes.
  • Add the tomato paste, plum tomatoes and all juices, wine, chicken stock, and bay leaf.
  • Bring the sauce to a light boil, then reduce the heat to simmer and allow to cook for one hour, stirring occasionally
  • While the sauce is simmering using another saute pan, add 2 tablespoons olive oil and sear the shrimp, scallops (and fish pieces if used) on both sides, making sure not to fully cook them (about half way is fine)
  • Remove the seafood from the pan and place it on a plate until needed. If you did use the fish pieces you can add them to the sauce now. *do not add the shrimp or scallops at this time
  • In the same pan add a little more oil, the clams and mussels. Cover and steam them until they open. *If any of the mussels or clams are open before cooking discard them, they're dead and aren't safe for consumption.
  • At about the 45-minute mark of simmering the sauce, add in the crabs, mussels and clams with all the pan juices. Continue to simmer.
  • If you are serving your Choppino over pasta you may begin getting the water ready at this time.
  • With five minutes of cooking time remaining, add in the shrimp and scallops.
  • Taste the sauce and re-season as needed.
  • If you cooked pasta serve over pasta. If not, enjoy this delicious stew with a loaf of crusty bread.

Nutrition Facts : Calories 744 kcal, Carbohydrate 44 g, Protein 59 g, Fat 24 g, SaturatedFat 3 g, Cholesterol 158 mg, Sodium 3213 mg, Fiber 7 g, Sugar 17 g, ServingSize 1 serving

OLD-STYLE SAN FRANCISCO CRAB CIOPPINO



Old-Style San Francisco Crab Cioppino image

San Francisco Cioppino. Many have had it with the heavy red sauce and seafood. Not the best, in our opinion. This recipe was handed down from an elderly Italian lady in San Francisco in the 50's. Hehee...original recipe called for a "cheese glass" of white wine. So authentic! This recipe makes the most wonderful seafood broth, a touch spicy with loads of great seafood. We have made it for years and it is a real winner! This is a very authentic, old style, San Francisco Crab Cioppino. The recommended ingredients make enough for 6-8 hungry seafood fans. This is the kind of meal where you can sit and eat and sip wine for a few hours. You will need plenty of napkins and bibs are recommended. You will also need some crab/lobster tools to get all of the wonderful meat. Share this with people you know, who won't mind getting rather messy! Don't forget lots of toasted sourdough garlic bread. Dip it in the broth as you go. If you are a seafood fan and love a great broth, you will not be dissapointed.

Provided by Docs Mom

Categories     Crab

Time 2h

Yield 4-6 serving(s)

Number Of Ingredients 20

1 large yellow onion, chopped medium
1/4 cup extra virgin olive oil
2/3 cup tomato sauce
1/4-1/2 teaspoon cayenne pepper
1 teaspoon salt, to taste
1/2 teaspoon black pepper
6 ounces white wine, Chardonnay
2 teaspoons dried sage
2/3 bunch fresh parsley, chopped medium fine
2 -4 garlic cloves, minced
4 celery ribs, finely chopped
1 lb shrimp, raw and shelled
1 lb bay scallop
1 lb sea bass, cut into1-2-inch cubes
2 dungeness crabs, cooked, cleaned & cracked (Uncooked adds a lot of flavor! cleaned, cracked)
1 lb small clam, in shell
1 lb mussels, in shell
1 large sourdough bread, sweet french bread ok, basted with
olive oil, and
fresh garlic, oven browned

Steps:

  • Using a TALL 8-10 quart pot, cover the bottom of the pot with a good virgin olive oil, about ¼ cup. Add the chopped onion, sage, garlic, parsley and celery and sauté slow and stirring often until tender, approximately 20 minutes. If it gets too dry, add a little more olive oil. Add tomato sauce and cayenne pepper. Reduce to lowest simmer and cook for approximately 45-60 minutes, stirring occasionally. If it gets too dry, add a little water.
  • Add 10-12 cups of water and bring to a boil. Add salt and pepper to taste.
  • Begin adding the seafood. Raw crab first (if not raw, then cooked is an ok substitute.) If you get raw crab, cleaned and chopped, it will be much better). Return to a low boil, then lower to low-medium heat for 15 minutes.
  • Then add clams and mussels. Continue to simmer 10 minutes. Add the shrimp and scallops, simmer for 10 minutes, along with a cheese glass of white wine (6 oz.) before serving. Ok if this sits on low heat for 15-20 minutes. Add the fish 5-7 minutes before you are ready to serve. Any longer than that, take it off the heat and reheat gently before serving. Ladle into large bowls and have a few extra bowls on the table for shells.
  • Have plenty of garlic and olive oil basted sourdough bread, finished with shredded parmesan cheese and your favorite California Chardonay. Offer the usual complement of crab tools, crackers, pickers, etc.
  • Left-overs should be refrigerated and eaten next day or two. After eating, offer your guests a warm hand towel with fresh lemon squirted on it, with a little water, microwave on high for 30 seconds.

SAN FRANCISCO-STYLE CIOPPINO



San Francisco-Style Cioppino image

Provided by Food Network

Time 3h15m

Yield 6 servings

Number Of Ingredients 34

1/4 cup olive oil
1 small carrot, chopped
1 small yellow onion, chopped
1/2 green bell pepper, chopped
2 ribs celery, chopped
5 cloves garlic, chopped
1 small serrano chile
1/2 bunch fresh basil, chopped
1/2 bunch fresh oregano, chopped
1/2 teaspoon fennel seeds
1 1/2 teaspoons black peppercorns
1 bay leaf
1/2 bottle good red wine
2 teaspoons red wine vinegar
2 teaspoons Worcestershire sauce
2 teaspoons hot sauce (recommended: Tabasco)
10 cups canned pureed tomatoes, about five 15-ounce cans (recommended: Di Napoli, San Marzano-style)
Fish Stock, recipe follows
3 whole Dungeness crab legs and bodies, with the crabmeat intact
18 littleneck clams, scrubbed clean
18 black mussels, bearded and scrubbed clean
1 1/2 pounds fresh sea bass or other firm fish, cut into 1 1/2-inch pieces
12 peeled and deveined prawns (shells reserved for stock)
1 pound fresh fish bones, plus the head if you can get it
2 ribs celery, coarsely chopped
1 small carrot, coarsely chopped
1 small yellow onion, coarsely chopped
2 cloves garlic, mashed
1/4 bunch parsley stems
1 bay leaf
1/2 teaspoon whole black peppercorns
1/2 teaspoon fennel seeds
Shells from the prawns
11 to 12 cups clam juice

Steps:

  • For the tomato base: In a large pot, heat the oil over medium heat and add the carrots, onions, peppers, and celery, and saute until tender, about 5 minutes. Add the garlic, chile, herbs, and seasonings and cook until fragrant. Add the wine, vinegar, Worcestershire, and hot sauce and reduce until the liquid is almost evaporated. Add the tomatoes and all of the fish stock, bring to a boil, reduce to a simmer, and cook for 1 to 1 1/2 hours, stirring occasionally. Strain through a fine strainer, discarding the solids.
  • For the seafood: Place the strained liquid into a clean pot and bring to a simmer. Add the crab, clams, mussels, and sea bass, cover the pot, and cook for 2 to 3 minutes. Add the prawns and cook an additional 2 to 3 minutes.
  • To serve: Divide the seafood into 6 large bowls and ladle the broth over top. Serve with garlic bread.
  • In a large pot, add all of the ingredients and bring to a boil. Reduce the heat to low and simmer for 45 minutes. Strain, reserving the broth and discarding the solids.

CHEF JOHN'S CIOPPINO



Chef John's Cioppino image

When you feel like splurging a little, San Francisco's famous Cioppino is a great choice.This spicy fish and shellfish stew is a big red bowl of yummy, and when paired with a loaf of crusty sourdough bread, it's downright otherworldly.

Provided by Chef John

Categories     Soups, Stews and Chili Recipes     Stews     Seafood

Time 1h20m

Yield 6

Number Of Ingredients 21

2 tablespoons butter
2 tablespoons olive oil
1 onion, diced
1 stalk celery, diced
1 pinch salt
4 cloves garlic, minced
2 cups white wine
1 (28 ounce) can tomato puree
2 cups water
1 bay leaf
½ teaspoon dried oregano
½ teaspoon red pepper flakes, or to taste
½ teaspoon Worcestershire sauce
5 thin lemon slices
12 ounces cod, cut into 1-inch pieces
1 Dungeness crab, cleaned, cooked, and cracked
1 pound medium raw shrimp, peeled and deveined
1 pound mussels, cleaned and debearded
½ cup chopped fresh flat-leaf parsley
1 tablespoon chopped fresh basil
salt and ground black pepper to taste

Steps:

  • Combine butter and olive oil in a large Dutch oven over medium-low heat.
  • Stir in onion and celery with a pinch of salt; cook until onion is soft and golden, 6 to 7 minutes. Stir in garlic and cook for 1 minute.
  • Stir wine into onion mixture; increase heat to high and bring to a simmer.
  • Stir in tomato puree, water, bay leaf, oregano, red pepper flakes, and Worcestershire sauce. Reduce heat to low and simmer 35 minutes.
  • Increase heat to high and bring mixture to a boil. Stir in lemon and cod, return to simmer, about 2 minutes.
  • Stir in crab, shrimp, and mussels. Cover and simmer until all mussels are cooked and open, about 5 minutes.
  • Stir in fresh parsley and basil; season with salt and pepper to taste.

Nutrition Facts : Calories 431.2 calories, Carbohydrate 32 g, Cholesterol 187.3 mg, Fat 12.1 g, Fiber 7.9 g, Protein 41.3 g, SaturatedFat 3.7 g, Sodium 1058.9 mg, Sugar 9 g

CIOPPINO



Cioppino image

Categories     Soup/Stew     Fish     Herb     Tomato     Clam     Crab     Scallop     Shrimp     Spice     Gourmet

Yield Serves 6

Number Of Ingredients 17

4 garlic cloves, minced
1/4 cup olive oil
1 medium onion, chopped fine
1/2 teaspoon dried hot red pepper flakes
1 green bell pepper, chopped
1 tablespoon red-wine vinegar
1 1/2 cups dry white wine
1 teaspoon dried oregano, crumbled
1 bay leaf
a 28-to 32-ounce can whole tomatoes including juice, puréed coarse
1 tablespoon tomato paste
2 pounds live hard-shelled crabs
12 small hard-shelled clams, scrubbed well
1/2 pound medium shrimp, shelled, leaving tails and first joint intact
1/2 pound sea scallops
1 pound scrod or other white fish fillet, cut into 1-inch pieces
2 tablespoons minced fresh parsley leaves

Steps:

  • In a heavy kettle (at least 5 quarts) cook garlic in oil over moderate heat, stirring, until pale golden. Add onion and cook, stirring, until softened. Add pepper flakes and bell pepper and cook, stirring, until softened. Add vinegar and boil until evaporated. Add wine, oregano, and bay leaf and simmer 5 minutes. Stir in tomato purée and tomato paste and bring to a boil.
  • Add crabs and clams and simmer, covered, 15 to 20 minutes, checking often and transferring clams as they open with tongs to a bowl (discard unopened ones).
  • Transfer crabs with tongs to a cutting board and remove top shells, adding any crab liquid to soup. Halve or quarter crabs (depending on size) and reserve, with any additional liquid, in a bowl.
  • Add shrimp, scallops, and fish to soup and simmer, covered, 5 minutes, or until seafood is just cooked through. Stir in gently crabs, their liquid, and clams and sprinkle with parsley.

Tips:

  • Use fresh and high-quality seafood. This will make a big difference in the flavor of your cioppino.
  • Don't overcrowd the pot. If you add too much seafood, it will not cook evenly and the cioppino will be watery.
  • Cook the seafood in batches. This will help to prevent overcrowding and ensure that all of the seafood is cooked through.
  • Use a variety of seafood. This will add depth of flavor to your cioppino. Some good options include crab, shrimp, clams, mussels, and calamari.
  • Don't overcook the seafood. Seafood cooks quickly, so be careful not to overcook it or it will become tough and rubbery.
  • Use a good quality olive oil. This will add a rich flavor to your cioppino.
  • Use a variety of vegetables. This will add color and nutrition to your cioppino. Some good options include tomatoes, onions, peppers, celery, and carrots.
  • Use a good quality white wine. This will add acidity and brightness to your cioppino.
  • Use a flavorful fish stock. This will add depth of flavor to your cioppino.
  • Season your cioppino to taste. Add salt, pepper, and other seasonings to taste.
  • Serve your cioppino with a crusty bread or rice. This will help to soak up the delicious broth.

Conclusion:

Old-Style San Francisco Crab Cioppino is a delicious and hearty seafood stew that is perfect for a special occasion or a casual weeknight meal. With its simple and classic flavors, this dish can be tailored to your liking, making it a versatile and satisfying option for any seafood lover. Plus, it's a great way to use up leftover seafood, making it a great choice for a budget-friendly meal as well.

Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »

    #time-to-make     #course     #main-ingredient     #cuisine     #preparation     #north-american     #main-dish     #seafood     #crab     #fish     #shellfish     #4-hours-or-less

Related Topics