This modern version of Italian-inspired bouilliabase was created in San Francisco. It is a scrumptious blend of clams, mussels, crab, halibut and tender shrimp in a savory tomato broth. Cioppino makes a hearty & rustic meal with plenty of crusty bread for dipping! Smart Recipes, American Recipes, Seafood Recipes, Recipes Seafood American Cioppino Cioppino Recipe | PT1H15M Serves 8 Ingredients: 1 Pound Little Neck Clams 1 Pound Mussels 1 Large Dungeness Crab 0.5 Cup Extra-Virgin Olive Oil 1 Large Onion 3 Cloves Garlic 1 Large Green Bell Pepper 28 Ounces Italian Style Diced Tomatoes 2 Cups Reserved Shellfish Stock 2 Cups Red Wine 2 Cups Tomato Juice 2 Cups Fish Stock 1 Bay Leaf 1 Small Bunch Fresh Basil 1 Large Bunch Fresh Parsley 2 Teaspoons Salt 1 Teaspoon Freshly Ground Black Pepper 3 Pounds Halibut Fillets 2 Pounds Large Shrimp In a large stockpot over medium-high heat, insert a metal steam basket and bring 2 cups water to boil. Add clams & mussels, cover, and steam until the shells just open, about 5 minutes. Discard any seafood that doesn't open. Drain the shellfish, and reserve the cooking liquid. Set aside. Crack and remove the meat from the crab legs. Meanwhile prepare a herb bouquet, by placing the bay leaf, basil and 1/2 of the parsley in a sheet of cheesecloth and tieing up into a tight bundle. Heat the stock pot over medium-high heat, and heat the oil and saute the onions until softend, about 5 minutes. Stir in the minced garlic and saute until fragrant, about 1 minute more. Stir in tomatoes, reserved shellfish stock, wine, tomato juice & fish stock. Stir in the salt, pepper and prepared herb bouquet. Bring to a simmer for 20 minutes. Remove and discard teh herb bouquet. Stir the cubed halibut into the soup and cook covered for 5 minutes, stir in the reserved shellfish and crab and simmer for anthoer 3 minutes. Serve the soup in large bowls with a healthy sprinkle of fresh parsley and a thick slice of garlic bread.

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