Coastal Living
Photo: Jennifer Davick; Styling: Ginny Branch
Cioppino is San Francisco's signature dish, but seafood lovers everywhere will keep this recipe close to their hearts
Makes 10 servings


+ Add To Shopping List
2 tablespoons olive oil
1 onion, chopped
4 garlic cloves, minced
2 bay leaves
1 teaspoon dried oregano
1/2 teaspoon dried thyme
1/2 teaspoon dried crushed red pepper
1 1/2 teaspoons salt
1/2 teaspoon coarsely ground black pepper
4 cups seafood broth, chicken broth, or clam juice
1 cup dry white wine
2 (28-ounce) cans fire-roasted diced tomatoes, undrained
1/4 cup tomato paste
12 littleneck clams, scrubbed
1 pound firm white fish such as Alaska halibut or cod
1 pound raw small or medium shrimp, peeled and deveined
1 pound cracked Dungeness crab, king or snow crab claws, or jumbo lump crab
1/2 pound squid, bodies sliced into 1/4-inch rings and tentacles halved (optional)
1/4 cup chopped fresh parsley
Sourdough bread


Prep: 25 Minutes
Cook: 42 Minutes

1. Heat oil in a large soup pot over medium heat. Add onion and garlic, and cook 7 to 10 minutes or until tender. Stir in bay leaves and next 5 ingredients. Cook 2 minutes.

2. Stir in broth and next 3 ingredients. Bring to a boil, reduce heat, and simmer 30 minutes.

3. Stir in clams and white fish; cook 5 minutes. Stir in shrimp, crab, and squid, if desired. Cook 5 minutes or until seafood is opaque and clams open wide. (Discard any that do not.)

4. Ladle cioppino into bowls, and top with chopped parsley. Serve with sourdough bread.

Created date

January 2014