Best 3 San Francisco Style Cioppino Recipes

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San Francisco-style cioppino is a seafood stew that is considered a specialty of San Francisco and is often served in sourdough bread bowls. The dish is made with various types of seafood, including fish, shellfish, and mollusks, and is typically cooked in a tomato-based broth. Cioppino is believed to have originated in the late 1800s among Italian immigrants who lived in San Francisco and worked as fishermen. Over time, the dish evolved to include a variety of ingredients and cooking techniques, and today it is considered a classic dish of San Francisco cuisine.

Check out the recipes below so you can choose the best recipe for yourself!

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.

CIOPPINO OLD SAN FRANCISCO STYLE



CIOPPINO OLD SAN FRANCISCO STYLE image

Categories     Soup/Stew     Fish     Shellfish     Tomato     Easter     Dinner     Simmer

Yield 8 people

Number Of Ingredients 27

Be sure to have a very large stock pot.
1/4 cup olive oil
1/2 cup butter
Seafood:
===========================
4 Dungeness Crabs (cleaned and cracked)
15 fresh Clams (cleaned)
2 lbs shrimp peeled and deveined
15 mussels (cleaned)
1/2 lb sea scallop
1/2 lb baby octopus or squid
3 cans clams with juice
1 1/2 lb snapper cut up (white fish of your choice)
Veggies and Canned Goods:
===========================
6 cloves garlic minced
1 large yellow onion
1 green bell pepper
1 jar pimentos
1 28 oz can diced tomatoes (can substitute w/ San Marzano)
2 15 oz tomato sauce
1 cup fish stock (or clam juice)
1 cup white wine
2 tbsp chopped parsley
pinch of sugar
Tabasco for heat
Lisa guessed on measurements

Steps:

  • Use a large (LARGE) stock pot. Sauté onions, garlic and bell peppers in olive oil and butter. Then add tomatoes, tomato sauce, pimentos, wine, fish stock, canned clams, and parsley. Simmer for a few hours. Add remaining seafood except shrimp. Make sure that your fish is covered with broth. Keep turning the crab. Let simmer for about 45 minutes. Then add shrimp about 20 minutes before serving. At end, to taste: - Tabasco( to taste) - Pinch of sugar Note: Play with the order and proportions of the seafood to suite your taste and budget. Cooking one element longer will add to the flavor of the dish, but may over cook the flesh so be careful!

Tips:

  • Use the freshest seafood possible. Cioppino is a dish that is best made with fresh, high-quality seafood. If you can, try to buy your seafood from a local fishmonger or market.
  • Don't overcook the seafood. Seafood cooks quickly, so be careful not to overcook it. Overcooked seafood will be tough and chewy.
  • Use a variety of seafood. Cioppino is a great way to use up leftover seafood, so feel free to use a variety of types of seafood in your dish. Some popular options include shrimp, crab, mussels, clams, and calamari.
  • Use a good quality olive oil. Olive oil is an important ingredient in cioppino, so be sure to use a good quality oil. Extra virgin olive oil is a good choice.
  • Don't be afraid to experiment. There are many different ways to make cioppino, so feel free to experiment with different ingredients and flavors. You can add vegetables, herbs, and spices to your liking.

Conclusion:

Cioppino is a delicious and versatile seafood stew that is perfect for a special occasion or a casual weeknight meal. With its fresh seafood, flavorful broth, and crusty bread, cioppino is a dish that everyone will enjoy. So next time you're looking for a new seafood recipe to try, give cioppino a try. You won't be disappointed!

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