Classic San Francisco Cioppino Recipe
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Well Seasoned Studio · by Ari Laing

Classic San Francisco Cioppino Recipe

NUTRITION · PER SERVING90M COOK
CAL 44%·PRO 100%
CARBS 55G25% OF CAL
7G FIBER0G ADDED0G INTRINSIC35G OTHER13G TOTAL SUGAR
FAT 31G31% OF CAL
7G SAT23G UNSAT

BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV

A rich seafood stew with shrimp, clams, mussels, and halibut in a tomato-white wine broth made from homemade shrimp stock. Serve with crusty sourdough for dipping.

mainamericansoupshellfishfishgluten free
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Nutrition & ingredients

Ingredients

serves 4
  • ¼ cup olive oil, (divided)
  • 1 lb large shrimp, (peeled and deveined, shells reserved)
  • 8 oz clam juice
  • 2 cups water
  • 2 Tbsp unsalted butter
  • ½ sweet onion, (diced, about 1 cup)
  • 1 fennel, (diced, about 1 cup, reserve fennel fronds for garnish)
  • 1 large shallot, (diced, about 2 Tbsp)
  • Kosher salt
  • 4 cloves of garlic, (finely chopped)
  • 1 tsp fennel seeds
  • ½ tsp crushed red pepper flakes
  • 2 Tbsp tomato paste
  • 1 cup dry white wine
  • 1 (28oz) can crushed San Marzano tomatoes
  • 2 dried bay leaves
  • 2-3 sprigs tarragon or oregano
  • 1 lb halibut, (cut into 1-inch pieces)
  • 1 lb mussels, (cleaned)
  • 1 lb clams, (cleaned)
  • High-quality extra virgin olive oil
  • Fresh parsley, (finely chopped, for serving)
  • Sourdough, (for serving (I like to toast it!))
PREP
20M
SODIUM
2030MG
ESTIMATE
COMPLETE

Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.