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San Francisco Cioppino
San Francisco Cioppino
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Prep Time:
15 minutes
Total Time:
50 minutes
Try a quick and delicious seafood cioppino, ready in under an hour with fresh fish and veggies.
Ingredients:
  • 1 tablespoon vegetable oil
  • 3 medium onions, chopped (1 1/2 cups)
  • 6 cloves garlic, finely chopped
  • 1 cup chopped fresh parsley
  • 1 can (28 oz) whole tomatoes, undrained
  • 1 can (14.5 oz) stewed tomatoes, undrained
  • 1 can (8 oz) no-salt-added tomato sauce
  • 3/4 cup dry white wine or fish broth
  • 2 teaspoons dried basil leaves
  • 1/4 teaspoon pepper
  • 12 small clams in the shell, washed
  • 1 lb fresh halibut or cod, cut into 1 1/2-inch pieces
  • 1 lb uncooked peeled deveined medium shrimp, thawed if frozen and tails peeled
  • 6 oz chopped cooked crabmeat, cartilage removed
  • French bread slices, if desired
Instructions:
  • In a large Dutch oven, heat oil over medium-high heat. Cook onions, garlic, and parsley for 3 to 5 minutes until onions are crisp-tender, stirring occasionally.
  • Combine whole and stewed tomatoes, tomato sauce, wine, basil, and pepper in the pot. Use a fork to crush the whole tomatoes. Bring the mixture to a boil, then lower the heat and simmer for 10 minutes, stirring occasionally.
  • Bring the mixture back to a gentle boil. Add clams and halibut, then cover and let simmer over medium heat for 4 to 6 minutes until the clam shells open and the fish flakes easily with a fork. Follow by stirring in the shrimp, covering, and simmering until they turn pink and firm.
  • Gently fold in crabmeat and simmer without a lid for around 5 minutes, or until heated through. Serve hot with bread for dipping into the flavorful broth.

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