San Francisco-Style Cioppino

Name: San Francisco-Style Cioppino
Prep time: 3 h 15 min
Cook time: 3 h 15 min
Total time: 3 h 15 min
Yield: 6
Cuisine: Global
Ingredients: 1 bay leaf; 1 teaspoons whole black peppercorns; 2 teaspoons black peppercorns; 6 servings Serving suggestion: Garlic bread; 1 small carrot, chopped; 1 small carrot, coarsely chopped; 2 ribs celery, chopped; 2 ribs celery, coarsely chopped; 3 liters clam juice; 3 whole Dungeness crab legs and bodies, with the crabmeat intact; 1 teaspoons fennel seeds; 454 grams fresh fish bones, plus the head if you can get it; 1 bunches fresh basil, chopped; 2 cloves garlic, mashed; 5 cloves garlic, chopped; 1 green bell pepper, chopped; 2 teaspoons hot sauce (recommended: Tabasco); 18 littleneck clams, scrubbed clean; 18 black mussels, bearded and scrubbed clean; 59 milliliters olive oil; 1 bunches fresh oregano, chopped; 0 bunches parsley stems; 12 peeled and deveined prawns (shells reserved for stock); 1 bottles good red wine; 2 teaspoons red wine vinegar; 680 grams fresh sea bass or other firm fish, cut into 1 1/2-inch pieces; 1 small serrano chile; 6 servings Shells from the prawns; 2 liters canned pureed tomatoes, about five 15-ounce cans (recommended: Di Napoli, San Marzano-style); 2 teaspoons Worcestershire sauce

Need a dairy free and pescatarian main course? San Francisco-Style Cioppino could be a spectacular recipe to try. One serving contains 733 calories, 64g of protein, and 17g of fat. This recipe serves 6. This recipe covers 52% of your daily requirements of vitamins and minerals. 119 people found this recipe to be flavorful and satisfying. Head to the store and pick up bell pepper, olive oil, oregano, and a few other things to make it today. To use up the red wine you could follow this main course with the Red Wine Chocolate Cake #SundaySupper as a dessert. From preparation to the plate, this recipe takes about 3 hours and 15 minutes.

Instructions

Watch how to make this recipe.

For the tomato base: In a large pot, heat the oil over medium heat and add the carrots, onions, peppers, and celery, and saute until tender, about 5 minutes.

Ingredients you will need

Carrot

Peppers

Celery

Onion

Tomato

Base

Cooking Oil

Equipment you will use

Pot

Add the garlic, chile, herbs, and seasonings and cook until fragrant.

Ingredients you will need

Seasoning

Garlic

Chili Pepper

Herbs

Add the wine, vinegar, Worcestershire, and hot sauce and reduce until the liquid is almost evaporated.

Ingredients you will need

Worcestershire Sauce

Hot Sauce

Vinegar

Wine

Add the tomatoes and all of the fish stock, bring to a boil, reduce to a simmer, and cook for 1 to 1 1/2 hours, stirring occasionally. Strain through a fine strainer, discarding the solids.

Ingredients you will need

Fish Stock

Tomato

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Sieve

Place the strained liquid into a clean pot and bring to a simmer.

Equipment you will use

Pot

Add the crab, clams, mussels, and sea bass, cover the pot, and cook for 2 to 3 minutes.

Ingredients you will need

Seabass

Mussels

Clams

Crab

Equipment you will use

Pot

Add the prawns and cook an additional 2 to 3 minutes.

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Shrimp

To serve: Divide the seafood into 6 large bowls and ladle the broth over top.

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Seafood

Broth

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Bowl

Ladle

Serve with garlic bread.

Ingredients you will need

Garlic

Bread

In a large pot, add all of the ingredients and bring to a boil. Reduce the heat to low and simmer for 45 minutes. Strain, reserving the broth and discarding the solids.

Ingredients you will need

Broth

Equipment you will use

Pot