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Sat, May 14



San Francisco Cioppino

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San Francisco Cioppino
San Francisco Cioppino

Time & Location

May 14, 2022, 2:00 PM – 3:00 PM EDT



About the event

San Francisco Cioppino


  • 3/4 cup butter
  • 2 medium onions, chopped
  • 3 cloves garlic, minced
  • 1 bunch parsley leaves, minced
  • 2 (14.5-ounce) cans plum tomatoes, undrained and cut up*
  • 2 (8-ounce) bottles clam juice
  • 2 bay leaves
  • 1 tablespoon basil leaves, dried
  • 1/2 teaspoon thyme leaves, dried
  • 1/2 teaspoon oregano leaves, dried
  • 1 1/2 cups dry white wine (or red, whichever you prefer)
  • 12 small hard-shell clams in shell
  • 12 mussels in shell
  • 1 1/2 pounds extra-large shrimp, raw, deveined**
  • 1 1/2 pounds bay scallops or 3/4 pound dry scallops
  • 1 1/2 pounds fish fillets (halibut, cod, or salmon), cut into bite-size chunks
  • 1 Dungeness crab 
  • Salt and freshly-ground pepper to taste


In a large soup pot or cast-iron Dutch oven over medium-low heat, melt butter; add onions, garlic, and parsley.  Cook slowly, stirring occasionally, until onions are softened.  Add tomatoes, clam juice, bay leaves, basil, thyme, oregano, and red or white wine; bring just to a boil, then reduce heat to low; cover, and simmer approximately 45 minutes to 1 hour.  If sauce becomes too thick, thin with additional wine or water.

Scrub clams and mussels with a small stiff brush under cold running water; remove beards from mussels.  Discard any open clams or mussels.  Cover with cold salted water; let stand 5 minutes and then pour off the salted water

Gently stir in the clams, mussels, shrimp, scallops, fish fillets, and crab meat to the prepared stock.  Cover and simmer 5 to 7 minutes until clams pop open and shrimp are opaque when cut.  NOTE: Do not overcook the seafood (the seafood continues to cook after it is removed from the pan).  Remove bay leaves; season with salt and pepper to taste.

Remove from from heat and ladle broth and seafood into large soup bowls and serve.

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