Cioppino: San Francisco's Famous Seafood Stew

Name: Cioppino: San Francisco's Famous Seafood Stew
Prep time: 20 min
Cook time: 75 min
Total time: 95 min
Yield: 6 servings
Cuisine: American
Ingredients: 1/4 cup olive oil; 1/4 cup (4 tablespoons) unsalted butter; 1 stalk celery, chopped; 1 onion, diced; 1 (28-ounce) can crushed tomatoes; 2 cups clam juice, or fish stock; 2 cups white wine; 4 cloves garlic, crushed; 1 lemon, juiced; 1 teaspoon Worcestershire sauce; 1 bay leaf; 1 teaspoons dried basil; 1 teaspoon dried oregano; 1/2 teaspoon red pepper flakes, or to taste; 1/2 teaspoon salt; 1 (2-pound) Dungeness crab, cracked and cleaned, or 1 pound frozen crabmeat thawed; 2 pounds halibut fillet, cut into 1-inch slices; 24 large prawns, peeled and deveined; 12 mussels

A robust seafood stew, Cioppino combines various fresh fish and shellfish in a rich tomato and wine broth, ideal for serving with crusty bread.

⭐ 4.3 (49 reviews) Prep: 20 minCook: 75 minTotal: 95 minYields: 6 servings

Category Tags:

Entree Dinner Lunch

Cuisine Tags:

American

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Instructions

In a large pot, melt butter with olive oil over medium-low heat and sauté celery and onions for 10 minutes until soft.
Add all ingredients except seafood and fresh parsley; simmer uncovered for 1 hour, adjusting water and salt as needed.
Introduce crab, shrimp, and halibut, cover, and simmer for 5 minutes; then add mussels and cook for 3 more minutes until they open.
Turn off heat, stir in Italian parsley, then ladle into bowls and serve with sourdough bread.

Nutritional Info (per serving)

Calories: 950 kcal

Carbohydrate: 32 g

Cholesterol: 376 mg

Fiber: 4 g

Protein: 120 g

Saturated Fat: 9 g

Sodium: 2107 mg

Sugar: 8 g

Fat: 30 g

Unsaturated Fat: 0 g