Recipes Nugget Markets Signature Recipes
San Francisco-Style Cioppino
- Prep time
- 15 minutes PT15M
- Cook time
- 1 hour PT1H
- Yield
- 2 servings
- Difficulty
Make this twist on an old San Francisco favorite for a stunning seafood spectacular right at home.
Ingredients
- 2 cups diced yellow onion
- ½ cup diced celery
- ¼ cup unsalted butter
- ¼ cup tomato paste
- 1 tablespoon chopped garlic
- 1 cup chopped Italian parsley, divided
- 1 cup red wine
- 2 cans (28 ounces each) diced tomatoes
- 1 can (10 ounces) whole baby clams, liquid reserved
- 1 bay leaf
- 1 Dungeness crab, cooked, cleaned, and quartered
- 6 shrimp (16–20 count)
- 6 sea scallops (10–20 count) sea scallops, muscle removed
- 6 large mussels, cleaned
- 6 little neck clams, cleaned
- Kosher salt, to taste
- Cracked black pepper, to taste
Preparation
In a large, heavy-bottomed Dutch oven, sauté the onions and celery in butter over medium heat for 5 minutes. Add tomato paste, garlic, and half of the parsley and cook 2–3 minutes, until the tomato paste darkens and the garlic is fragrant.
Stir in the red wine and bring to a boil. Reduce by half, then add the diced tomatoes, reserved clam liquid, and bay leaf and simmer for 45 minutes.
Add the canned clams, Dungeness crab, shrimp, scallops, mussels, and little neck clams, then cover and continue to cook 6–8 minutes, until the clams and mussels open. Discard any unopened shells.
Season to taste with salt and pepper and garnish with remaining parsley. Serve hot with crusty bread.
Images
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San Francisco-Style Cioppino -
San Francisco-Style Cioppino