San Francisco Fisherman’s Stew – Cioppino

Lately I have been on a fish kick. Rarely am I in one of the cities to get fresh fish so fortunately the local stores have a decent selection of frozen fish and shrimp.  I have not tasted honest to goodness Cioppino so I hope my version is close.  I will post a photo the next time I make this. The stew went too fast to get a photo!

  • 8 Tbls Butter
  • 2/3 cup Shallots, Green Onions, Leeks, Sweet Onions, small dice
  • 6 cloves Garlic, minced or pressed
  • 1 cup dry White Wine
  • 1 can (28 ozs) Crushed Tomatoes
  • 4 Tbls Tomato Paste
  • 2 (8 ozs) bottles Clam Juice
  • 2 Tsp Kosher Salt, divided
  • 2 ribs Celery, diced
  • ½ Tsp Red Pepper Flakes
  • 1 Tbls dry  Italian Seasoning
  • 1 ½ lbs firm White fish, cubed, Pollack, Cod, Flounder, Haddock, etc
  • 1 ½ lbs Littleneck Clams or Mussels
  • 12 ozs Scallops
  • 1 ½ lbs large raw Shrimp, peeled and deveined
  • Salt and Pepper to taste

Heat the butter in a large soup pot over medium heat. Add onions and sauté until tender but not brown, about 3 minutes. Add garlic and cook for about 2 minutes. Add the wine and increase the heat to high. Boil until the wine is reduced in half, about 4 minutes. Reduce heat. Add tomatoes, tomato paste, clam juice, celery, 1 tsp salt, pepper flakes and Italian Seasoning.  Bring to boil and reduce to simmer. Cook for 25 minutes. Add the White fish and remaining salt  and cook for 10 minutes. Add clams/mussels, scallops and shrimp. Cook for about 6 minutes. Can garnish with chives or parsley. Pairs very well with garlic bread or focaccia.

About okieranchwife

I am a transplant to Oklahoma and an escapee from an unspecifed Northeast State. I enjoy growing my gardens and cooking what I grow.
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