Classic Cioppino

Classic Cioppino~ iconic San Franciscan-fashion seafood stew made with tomatoes, wine, spices and herbs.

There are numerous dishes I’ve now not attempted to make at domestic for some reasons.  They seem too complex or time eating for a domestic cook dinner so, alternatively, I order them at a favourite restaurant.  And with a own family of 5 to feed, some such things as Cioppino are not going to move over large.  ultimately, this is a completely steeply-priced dish to make, seafood ain’t reasonably-priced!  but the ladies are long gone, I knew Meathead would love this and that i went beforehand and gave it a pass.


  • 4 lobster tails
  • 1 pound extra large shrimp ~ I used black tiger shrimp
  • 2 carrots, chopped
  • 2 celery ribs, chopped
  • ½ yellow onion, diced
  • 2 bay leaves
  • Several sprigs parsley
  • ½ teaspoon black peppercorns
  • Kosher salt
  • 2 tablespoons olive oil
  • 2 tablespoons butter (I use Kerrygold salted butter, most recipes call for unsalted butter)
  • 2 medium yellow onions, chopped
  • 4 cloves garlic, finely chopped
  • ½ red bell pepper, seeded, chopped
  • ½ cup chopped celery
  • ¼ cup chopped parsley (I always use flat-leaf parsley, but use what you have)
  • 2 bay leaves
  • 1 tablespoon dried basil
  • ½ teaspoon dried oregano
  • ½ dried thyme
  • ½ teaspoon crushed red pepper
  • ½ teaspoon kosher salt
  • 1 tablespoon tomato paste
  • 1 cup dry white wine
  • 4 cups home made seafood stock, directions below (or two 8-ounce bottles clam juice)
  • 1 28-ounce can whole San Marzano tomatoes, crushed by hand
  • 12 small little neck clams, scrubbed
  • 12 mussels, scrubbed and de-bearded
  • 6 scallops
  • 1 pound firm white fish fillets (halibut, cod or haddock are good choices)
  • Olive oil


  1. prepare seafood inventory. you may want the shells from the lobster and shrimp for this, reserving the shrimp and lobster meat for later. deliver a huge pot of salted water to a boil and prepare an ice tub. add lobster tails to boiling salted water and prepare dinner for four mins. dispose of lobster with tongs to ice bathtub, maintain water within the pot simmering on stove. On reducing board, snip down lobster backs with kitchen shears and devein as you would shrimp. take away shells to a bowl, do not discard. cut lobster meat into big chunks and refrigerate. Peel and devein shrimp, saving shells in bowl with lobster shells. Refrigerate shrimp.
  2. To the boiling lobster water add lobster shells and shrimp shells, chopped carrots, chopped celery, ½ cup diced onion, 2 bay leaves, parsley sprigs and peppercorns. cowl and simmer for 2 - 3 hours, stirring on occasion till a pleasant, wealthy inventory has evolved. pressure inventory and reserve, you need as a minimum 4 cups.
  3. In a large Dutch oven, warmness 2 tablespoons olive oil and a couple of tablespoons butter over medium warmness. upload the two chopped onions, garlic, pink pepper, celery and chopped parsley. Sprinkle with salt and sauté until softened, about 5 or 6 mins.
  4. add the bay leaves, basil, oregano, thyme, beaten purple pepper, salt and tomato paste. Stir to mix well and fragrant. add the wine and boil and stir for about 4 - five mins until reduced through 1/2.
  5. add four cups of the reserved seafood inventory and the hand-beaten tomatoes and their juices to the pot. Stir and produce to a boil after which simmer for half-hour to at least one hour to expand the broth. (in case you did not make the seafood inventory, that is in which you may upload 2 bottles of clam juice as a substitute.) This stock/broth can be made in advance of time and refrigerated for up to 2 days.
  6. add the clams, discarding any which are open. cowl and cook dinner at a constant simmer for 5 mins.
  7. meanwhile, warmness a big skillet over medium warmth and drizzle with olive oil. Dry cod and scallops and sprinkle with salt and pepper. upload the cod and scallops to the pan and sear cod for five minutes undisturbed. cautiously turn cod and scallops and upload some ladles of broth mixture to the pan to finish cooking.
  8. returned to the pot with the clams, cautiously stir inside the mussels, lobster meat and shrimp. cover and simmer for approximately 5 - 7 minutes till simply cooked through and clams and mussels have opened (discard any unopened clams or mussels). put off bay leaves and flavor for salt.
  9. In shallow bowls, area a part of cod and scallops and ladle the seafood stew over the pinnacle. Sprinkle with some chopped parsley and serve straight away with warm crusty sourdough bread. experience!

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