Classic San Francisco-Style Cioppino
A rich tomato and wine broth loaded with dungeness crab and shrimp.
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Ingredients
- 2 pounds Dungeness crab, cleaned and cracked
- 1 pound Large shrimp, peeled and deveined
- 1 pound Clams or mussels, scrubbed
- 1/4 cup Extra-virgin olive oil
- 1 large Yellow onion, chopped
- 4 cloves Garlic cloves, minced
- 1 1/2 cups Dry white wine (like Sauvignon Blanc)
- 28 ounces Crushed tomatoes
- 3 cups Fish stock or clam juice
- 1 teaspoon Dried oregano
- 1/2 teaspoon Red pepper flakes(optional)
- 1/4 cup Fresh parsley, chopped
Instructions
- 1
In a large heavy pot or Dutch oven, heat the olive oil over medium heat and sauté the onion until translucent, about 5 minutes.
- 2
Add the minced garlic and red pepper flakes, cooking for another 1 minute until fragrant but not browned.
- 3
Pour in the white wine and bring to a boil; let it reduce by half to concentrate the flavor.
- 4
Stir in the crushed tomatoes, fish stock, and dried oregano. Reduce heat to low and simmer uncovered for 30 minutes.
- 5
Taste the broth and season with salt and pepper. Add the clams or mussels first, cover the pot, and cook for 3 minutes.
- 6
Add the cracked Dungeness crab and shrimp to the pot, gently submerging them in the liquid.
- 7
Cover and simmer for an additional 5-7 minutes until the shrimp are pink and the clams have fully opened.
- 8
Discard any shellfish that did not open, garnish with fresh parsley, and serve immediately with toasted sourdough bread.
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