House of Nash Eats· by Amy Nash★ 4.9 (123)

Authentic San Francisco Cioppino Seafood Stew

Name: Authentic San Francisco Cioppino Seafood Stew
Prep time: 15 min
Cook time: 50 min
Total time: 65 min
Yield: 6 servings
Cuisine: american
Ingredients: ½ cup butter; 1 onion (chopped); 1 fennel bulb (thinly sliced); 4 cloves garlic (minced); ½ bunch fresh parsley (chopped); 1 tablespoon dried basil; 1 teaspoon kosher salt; ½ teaspoon dried thyme; ½ teaspoon dried oregano; ½ teaspoon crushed red pepper flakes; 1 ½ cups white wine (optional - can replace with additional fish or chicken stock); 1 28-ounce can crushed tomatoes; 1 14.5-ounce can diced tomatoes; 5 cups fish or seafood stock*; 2 bay leaves; 1 pound small clams; 1 pound mussels (scrubbed and debearded); 2 pounds crab (I used 1 whole cooked Dungeness crab**, with its legs removed from its body); 1 pound uncooked large shrimp (peeled and deveined); 1 pound bay scallops; ½ pound cod fillet (cut into large chunks (or other firm-fleshed fish like halibut or salmon)); Fresh basil and parsley (chopped, for garnish)

Nutrition Facts

Per serving · recipe makes 6 · 1h 5m total

Servings

Calories

36% of a 2,000 cal day

722KCAL

Protein

97g100% DV

% DAILY VALUE

Total Fat24g

31%

Saturated10g

50%

Unsaturated14g

—

Total Carbs27g

10%

Fiber6g

21%

Total Sugars12g

—

incl. Added Sugars0g

Starch9g

—

Sodium2697mg

100%

% Daily Value is based on a 2,000 calorie day.

A classic San Francisco seafood stew loaded with crab, clams, mussels, shrimp, and fish in a tomato and wine broth. Rich and crowd-pleasing.

Ingredients

6 SERVINGS

½ cupbutter
1onion — chopped
1fennel bulb — thinly sliced
4garlic — minced
½ bunchfresh parsley — chopped
1 tbspdried basil
1 tspkosher salt
½ tspdried thyme
½ tspdried oregano
½ tspcrushed red pepper flakes
1½ cupswhite wine — or fish stock or chicken stock, optional
28 ozcrushed tomatoes — canned, 1 can
14½ ozdiced tomatoes — canned, 1 can
5 cupsfish stock — or seafood stock
2bay leaves
1 lbsmall clams
1 lbmussels — debearded, scrubbed, 454 g
2 lbcrab — whole, dungeness, cooked, legs removed from body, 1
1 lbuncooked large shrimp — peeled, deveined
1 lbbay scallops
½ lbcod fillet — cut into large chunks, or halibut or salmon
Fresh basil and parsley — chopped, for garnish

Quantities update with the servings stepper. Tap an ingredient to see what it adds.Click an ingredient to see what it adds.

Method

1h 5m total

Read the method on House of Nash EatsAmy Nash’s original page

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mainamericansoupshellfishfishgluten free

Nutrition is estimated by Chive from the ingredients above, per serving.

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