San Francisco Style Cioppino(Recipe Adapted From Recipe In "Simply Seafood")
San Francisco-style cioppino features a rich, tomato-based seafood stew with fresh herbs and spices, perfect for seafood lovers seeking bold, comforting flavors.
Ingredients
- 1/4 to 1/2 cup olive oil ⓘ
- 2 medium onions, diced ⓘ
- 2 to 3 medium carrots, sliced thin ⓘ
- 1 red pepper, chopped ⓘ
- 1 green pepper, chopped ⓘ
- 1 large leek, chopped ⓘ
- 4 celery stalks, chopped ⓘ
- 1 tablespoon chopped fennel ⓘ
- 2 (28 oz.) cans crushed tomatoes ⓘ
- 1 to 2 tablespoons chopped garlic ⓘ
- 1 (10 to 12 oz.) jar clam juice ⓘ
- 1 small can tomato paste ⓘ
- 1 teaspoon salt ⓘ
- 1/4 teaspoon pepper ⓘ
- 2 teaspoons minced fresh basil ⓘ
- 1 teaspoon minced fresh oregano ⓘ
- 1/2 teaspoon minced fresh thyme ⓘ
- 4 to 6 bay leaves ⓘ
Instructions
- In a very large pot or Dutch oven, heat olive oil.
- Saute all the vegetables (onions, carrots, peppers, leek, celery, fennel) for 4 to 5 minutes.
- Add chopped garlic and cook briefly.
- Add crushed tomatoes, clam juice, tomato paste, salt, pepper, basil, oregano, thyme, bay leaves, and cayenne pepper.
- Pour in white wine sauce from cooking seafood after vegetables have been sautéed.
- Cover and simmer over very low heat for 3 hours, making sure not to boil.
- Taste during simmering and add more spices as desired.
- The sauce should be very thick when ready.
Tips & Substitutions
For a richer flavor, consider adding a splash of white wine or a dash of cayenne pepper to the sauce. If you don't have fresh herbs, dried versions can be used at a ratio of 1:3. To enhance the dish, you can also add seafood like shrimp or mussels for a more robust cioppino, making it a perfect match for other seafood recipes.
Serving Suggestions
Serve the cioppino hot, garnished with fresh herbs for added flavor. It pairs beautifully with crusty bread or a side salad to balance the richness of the dish. For a complete meal, consider serving it alongside a refreshing Cucumber Tuna Boat as an appetizer.
Storage & Reheating
Store any leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, gently warm the cioppino on the stovetop over low heat, stirring occasionally. You can also add a splash of water or broth to loosen the sauce if it thickens too much during storage.
Nutrition & Diet Analysis (per serving)
Each serving of San Francisco Style Cioppino(Recipe Adapted From Recipe In "Simply Seafood") contains roughly 523 calories, with 17g protein, 109g carbohydrates, and 11g fat. It is an excellent source of vitamin A (191% of the Daily Value), iron (179% of the Daily Value), and vitamin C (162% of the Daily Value). Note that it is relatively high in sodium, at 3000mg per serving (130% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use frozen seafood in this cioppino?
Yes, you can use frozen seafood, but ensure it's fully thawed before adding it to the pot. This prevents excess water from diluting the sauce. Just add the seafood towards the end of cooking to avoid overcooking.
What type of bread is best to serve with cioppino?
A crusty sourdough or a baguette is ideal for soaking up the thick sauce. You can also toast the bread lightly for added texture. Serve it alongside the cioppino for a delightful combination.
How can I adjust the spiciness of the cioppino?
To make the cioppino milder, reduce or omit the cayenne pepper. You can also add a teaspoon of sugar to balance the acidity of the tomatoes. Taste as you go to ensure it meets your spice preference.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).