San Francisco Cioppino recipe
The San Francisco Cioppino recipe is reserved for Christmas or New Years day dinner and other very special occasions. A large pot of it can be made ahead, and served hot or cold. This recipe provides a perfect flavor canvas to blend in a wide variety of Culinary and Medicinal herbs, packed with essential bioavailable nutrients, such as my spice blend Herbal Gomasio. In winter months especially, you want to add as much herbs as possible into your diet.
Very popular, and iconic San Francisco dish! Cioppino is a tomato-based seafood stew that was invented by the San Francisco Italian fishermen of North Beach in the late 1800s using whatever seafood was left over from the day’s catch. Often times it was crab, shrimp, clams, and fish, which were then combined with onions, garlic, and tomatoes, and then everything was cooked with herbs in olive oil and wine. Originally it was made on the boats while out at sea and in homes, but as Italian restaurants started sprouting up around the wharf, cioppino became a very popular dish at local restaurants.
It is a favorite Christmas Dish in San Francisco and in my Home.
Great to serve over this amazing gluten-free pasta!
In the memory of the time spent in this beautiful city!
San Francisco Cioppino Recipe
Prep Time
15 mins
Cook Time
1 hr 5 mins
Total Time
1 hr 20 mins
CIOPPINO VARIATIONS Fish and Seafood: most versions of cioppino contain a mix of fish, crab and shellfish. Halibut is a favorite fish, but you can use cod, snapper or even salmon. For the crab, you can substitute a cooked lobster or 1 cup of cooked, flaked crab meat. Squid, mussels, oysters, crawfish and scallops are great additions too. It is a favorite Christmas Dish in San Francisco. Served with San Francisco sourdough bread. But great to serve over gluten free pasta! 🙂
Servings: 10
Ingredients
- 1/3 cup Olive Oil
- 2-3 cups of home made chicken or veggie broth
- 1 cup red wine
- 1 cup water
- 1 1/2 cup chopped onions or leeks and shallots will be tastier
- 6 Cloves Garlic
- Large can of chopped tomatoes or diced or blended fresh ones.
- 1 Tbsp Herbal Gomasio
- 3-4 Bay leaves
- 1 bunch of Fresh Parsley
- 2-3 tsp dried Basil
- 1-2 tsp dry Thyme or 2-3 tsp fresh
- 1/2 tsp dry Oregano
- 1/2 tsp crushed red hot pepper or more if you like it hot.
- Sea Salt to taste.
Seafood:
- 1 lb Shrimp
- 1 lb Scallops
- 15-30 Littleneck clams scrubbed
- 1 lb Crawfish
- 1 lb Crab meat + some claws in shells for fun!
- 1 lb Calamary
- 2-4 Lobster tails cut up in 3-4 segments
- 2-4 Cod fillets
Instructions
-
In a very large stock pot warm up the Olive oil over a medium-low heat, add onions(leeks, shallots), cook until translucent (3-6 min) stirring, then add garlic and parsley(reserve some for garnish) cook for 4-5 more min.
-
Add tomatoes, chicken broth, bay leaves, basil, thyme, oregano, Herbal Gomasio, water, and wine. Mix well. Cover and simmer on low for about 40 min to an hour.
-
Stir in the shrimp, scallops, clams, crawfish, crab meat, lobster, calamari. Add cod last. Cover. Simmer for 5 to 7 min until clams are open.
-
Ladle in serving bowls over GF pasta or as is and serve hot!
Recipe Notes
CIOPPINO VARIATIONS Fish and Seafood: most versions of cioppino contain a mix of fish, crab and shellfish. Halibut is a favorite fish, but you can use cod, snapper or even salmon. For the crab, you can substitute a cooked lobster or 1 cup of cooked, flaked crab meat. Squid, mussels, oysters, crawfish and scallops are great additions too. It is a favorite Christmas Dish in San Francisco.
Served with San Francisco sourdough bread. But great to serve over gluten free pasta!
sharing is caring…
More Recipes:
Share
Twitter
LinkedIn
Pin
Email
Would you like to receive my new posts, recipes, special offers
and surprise giveaways right in your email box?
Read more about how your info is used in the Privacy Policy.
** Information on the traditional uses and properties of herbs that are provided on this site is for educational use only, and is not intended as medical advice. Every attempt has been made for accuracy, but none is guaranteed. Many traditional uses and properties of herbs have not been validated by the FDA. If you have any serious health concerns, you should always check with your health care practitioner before self-administering herbs. **