Cioppino Recipe
An Ode to Seafood…San Francisco Style Seafood Stew, Pan Seared Scallop & Louisiana Gulf Shrimp, Little Neck Clams, PEI Mussels, Fresh Fish, Tomato Seafood Broth, Toast Points
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Ingredients
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Seafood
Broth Ingredients
Toast Points
Method
Preparing the Broth
- 1
Sauté Vegetables
In a large pot, heat olive oil over medium heat. Add minced garlic, diced onion, diced celery, and diced carrot. Sauté until the vegetables are softened, about 5 minutes.
- 2
Add Tomatoes and Liquid
Stir in the canned crushed tomatoes, fish stock or clam juice, and white wine. Bring to a simmer.
- 3
Season the Broth
Add bay leaves, salt, and black pepper to taste. Let the broth simmer for 15 minutes to allow the flavors to meld.
Cooking the Seafood
- 4
Add Shellfish
Add the Little Neck clams and PEI mussels to the simmering broth. Cover the pot and cook for about 5 minutes, or until the shells open.
- 5
Add Fish and Shrimp
Gently add the fresh fish fillets and Louisiana Gulf shrimp to the pot. Cook for an additional 5-7 minutes or until the fish is cooked through and the shrimp are pink.
- 6
Preparing the Toast Points
- 7
Toast the Baguette
Preheat your oven to 400°F (200°C). Spread softened butter on the sliced baguette and place it on a baking sheet. Bake for about 5-7 minutes or until the bread is golden and toasted.
Serving the Cioppino
- 8
Plate the Dish
Ladle the seafood stew into bowls, adding the cooked scallops on top. Garnish with chopped fresh parsley.
- 9
Serve with Toast Points
Serve the cioppino hot, accompanied by the toasted baguette points for dipping.
