Time & Location
May 14, 2022, 2:00 PM – 3:00 PM EDT
Zoom
Guests
About the event
San Francisco Cioppino
Ingredients
- 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
Recipe
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.