Best 2 Fishermans Wharf Cioppino Recipes

**Indulge in the Seafood Symphony of Fisherman's Wharf Cioppino: A Culinary Journey through San Francisco's Iconic Dish**

Embark on a culinary adventure to the heart of San Francisco's Fisherman's Wharf, where the legendary cioppino awaits. This tantalizing seafood stew, a symphony of flavors and textures, has captivated hearts and taste buds for generations. Dive into the depths of this iconic dish, where succulent shrimp, clams, mussels, and calamari dance harmoniously in a rich, tomato-based broth infused with aromatic herbs, zesty spices, and a hint of white wine. The Fisherman's Wharf Cioppino is a celebration of the sea's bounty, a testament to the city's rich maritime history. As you savor each spoonful, let the flavors transport you to the bustling wharf, where the salty sea air mingles with the scent of fresh seafood, creating an unforgettable culinary experience.

This comprehensive guide takes you on a step-by-step journey through three distinct cioppino recipes, each offering unique variations on the classic. From the traditional Italian-American version, brimming with the vibrant flavors of the Mediterranean, to a spicy Louisiana-inspired cioppino with its bold Cajun twist, and a modern seafood extravaganza bursting with an array of ocean treasures, these recipes cater to every palate. Whether you're a seasoned chef or just starting your culinary exploration, let this guide be your compass as you navigate the delectable world of Fisherman's Wharf Cioppino.

Let's cook with our recipes!

FISHERMAN'S WHARF CIOPPINO

Fisherman's Wharf Cioppino image

This is a recipe adapted from one at Catalina Offshore Products, purveyors of fresh seafood. I've prepared this with great results. It reminds me of dinners at Alioto's Restaurant in San Francisco at Fisherman's Wharf, where in 1938 Rose Alioto created an Italian seafood stew called Cioppino, now a San Francisco culinary legend. In addition to or in lieu of the ingredients listed, you can add clams, mussels or lobster.

Provided by GREG IN SAN DIEGO

Categories Chowders

Time 1h5m

Yield 4-6 serving(s)

Number Of Ingredients 12

Ingredients

1 cup chopped golden onion
2 tablespoons tomato paste
1 cup chopped fresh Italian parsley
1 teaspoon dried basil
2 -3 garlic cloves, minced
1/2 teaspoon dry oregano
1/3 cup olive oil
1/2 teaspoon salt
28 ounces whole tomatoes (1 can)
pepper (should be spicy)
1 cup dry red wine, good quality
2 lbs combined seafood (a combination of white fish, peeled shrimp,sea scallops and crab claws)

Steps:

In a large deep pot, cook onion, parsley and garlic in the olive oil for 3 to 5 minutes.
Add tomatoes (mash them into pieces with your hands), wine, tomato paste and seasonings.
Cover and simmer for 30 minutes.
Add seafood and simmer for another 20 minutes. You can use a little more seafood, especially if you're adding crab claws.
Serve in heated bowls with crusty French bread and green salad. Top with fresh shredded parmesan cheese, chopped parsley or cilantro and lemon, if desired.

CIOPPINO

Cioppino image

Giada De Laurentiis' Cioppino, an Italian-American fisherman's stew, is a lighter alternative to heavy holiday meals, from Everyday Italian on Food Network.

Provided by Giada De Laurentiis

Categories main-dish

Time 1h30m

Yield 6 servings

Number Of Ingredients 16

Ingredients

3 tablespoons olive oil
1 large fennel bulb, thinly sliced
1 onion, chopped
3 large shallots, chopped
2 teaspoons salt
4 large garlic cloves, finely chopped
3/4 teaspoon dried crushed red pepper flakes, plus more to taste
1/4 cup tomato paste
1 (28-ounce) can diced tomatoes in juice
1 1/2 cups dry white wine
5 cups fish stock
1 bay leaf
1 pound manila clams, scrubbed
1 pound mussels, scrubbed, debearded
1 pound uncooked large shrimp, peeled and deveined
1 1/2 pounds assorted firm-fleshed fish fillets such as halibut or salmon, cut into 2-inch chunks

Steps:

Heat the oil in a very large pot over medium heat. Add the fennel, onion, shallots, and salt and saute until the onion is translucent, about 10 minutes. Add the garlic and 3/4 teaspoon of red pepper flakes, and saute 2 minutes. Stir in the tomato paste. Add tomatoes with their juices, wine, fish stock and bay leaf. Cover and bring to a simmer. Reduce the heat to medium-low. Cover and simmer until the flavors blend, about 30 minutes.
Add the clams and mussels to the cooking liquid. Cover and cook until the clams and mussels begin to open, about 5 minutes. Add the shrimp and fish. Simmer gently until the fish and shrimp are just cooked through, and the clams are completely open, stirring gently, about 5 minutes longer (discard any clams and mussels that do not open). Season the soup, to taste, with more salt and red pepper flakes.
Ladle the soup into bowls and serve.

Tips:

Use fresh seafood: The fresher the seafood, the better your cioppino will taste. If you can, buy your seafood from a local fish market or seafood counter.
Sauté the seafood before adding it to the soup: This will help to brown the seafood and give it a more flavorful crust.
Use a variety of seafood: Cioppino is a great way to use up leftover seafood, so feel free to add any type of seafood you like. Some popular choices include shrimp, clams, mussels, scallops, and fish.
Use a good quality white wine: The white wine you use in your cioppino will add a lot of flavor to the soup, so be sure to use a wine that you enjoy drinking.
Don't overcook the seafood: Seafood cooks quickly, so be careful not to overcook it. Otherwise, it will become tough and chewy.
Serve with crusty bread: Cioppino is traditionally served with crusty bread, which is perfect for soaking up all of the delicious broth.

Conclusion:

Cioppino is a delicious and hearty seafood stew that is perfect for a special occasion or a casual weeknight meal. It is easy to make and can be tailored to your own personal preferences. So next time you are looking for a seafood dish to try, give cioppino a try. You won't be disappointed!