Best 3 San Francisco Style Cioppino Recipes
In the culinary tapestry of delectable seafood stews, San Francisco-style cioppino stands out as a masterpiece. Originating from the bustling漁人碼頭(Fisherman's Wharf) in the heart of San Francisco, this hearty and flavorful dish is a testament to the city's rich fishing history and diverse culinary heritage. Cioppino is an exquisite symphony of the freshest seafood ingredients, simmered in a rich and aromatic broth that captures the essence of the sea. Whether you prefer the classic tomato-based version or the delectable white wine variation, each spoonful of this iconic stew promises a journey of culinary delight. Immerse yourself in the vibrant flavors of San Francisco-style cioppino, and experience the magic that has made it a beloved dish around the world.
This comprehensive article features a collection of carefully curated San Francisco-style cioppino recipes, catering to various preferences and dietary needs. From the traditional tomato-based cioppino to the lighter and elegant white wine cioppino, each recipe is meticulously crafted to deliver an authentic and unforgettable dining experience. Whether you're a seasoned cook or a novice in the kitchen, our step-by-step instructions and helpful tips will guide you through the process of creating this culinary masterpiece. So, gather your ingredients, prepare your palate, and embark on a culinary adventure that will transport your taste buds to the vibrant shores of San Francisco.
OLD-STYLE SAN FRANCISCO CRAB CIOPPINO
San Francisco Cioppino. Many have had it with the heavy red sauce and seafood. Not the best, in our opinion. This recipe was handed down from an elderly Italian lady in San Francisco in the 50's. Hehee...original recipe called for a "cheese glass" of white wine. So authentic! This recipe makes the most wonderful seafood broth, a touch spicy with loads of great seafood. We have made it for years and it is a real winner! This is a very authentic, old style, San Francisco Crab Cioppino. The recommended ingredients make enough for 6-8 hungry seafood fans. This is the kind of meal where you can sit and eat and sip wine for a few hours. You will need plenty of napkins and bibs are recommended. You will also need some crab/lobster tools to get all of the wonderful meat. Share this with people you know, who won't mind getting rather messy! Don't forget lots of toasted sourdough garlic bread. Dip it in the broth as you go. If you are a seafood fan and love a great broth, you will not be dissapointed.
Provided by Docs Mom
Categories Crab
Time 2h
Yield 4-6 serving(s)
Number Of Ingredients 20
Steps:
- Using a TALL 8-10 quart pot, cover the bottom of the pot with a good virgin olive oil, about ¼ cup. Add the chopped onion, sage, garlic, parsley and celery and sauté slow and stirring often until tender, approximately 20 minutes. If it gets too dry, add a little more olive oil. Add tomato sauce and cayenne pepper. Reduce to lowest simmer and cook for approximately 45-60 minutes, stirring occasionally. If it gets too dry, add a little water.
- Add 10-12 cups of water and bring to a boil. Add salt and pepper to taste.
- Begin adding the seafood. Raw crab first (if not raw, then cooked is an ok substitute.) If you get raw crab, cleaned and chopped, it will be much better). Return to a low boil, then lower to low-medium heat for 15 minutes.
- Then add clams and mussels. Continue to simmer 10 minutes. Add the shrimp and scallops, simmer for 10 minutes, along with a cheese glass of white wine (6 oz.) before serving. Ok if this sits on low heat for 15-20 minutes. Add the fish 5-7 minutes before you are ready to serve. Any longer than that, take it off the heat and reheat gently before serving. Ladle into large bowls and have a few extra bowls on the table for shells.
- Have plenty of garlic and olive oil basted sourdough bread, finished with shredded parmesan cheese and your favorite California Chardonay. Offer the usual complement of crab tools, crackers, pickers, etc.
- Left-overs should be refrigerated and eaten next day or two. After eating, offer your guests a warm hand towel with fresh lemon squirted on it, with a little water, microwave on high for 30 seconds.
SAN FRANCISCO-STYLE CIOPPINO
Provided by Food Network
Time 3h15m
Yield 6 servings
Number Of Ingredients 34
Steps:
- For the tomato base: In a large pot, heat the oil over medium heat and add the carrots, onions, peppers, and celery, and saute until tender, about 5 minutes. Add the garlic, chile, herbs, and seasonings and cook until fragrant. Add the wine, vinegar, Worcestershire, and hot sauce and reduce until the liquid is almost evaporated. Add the tomatoes and all of the fish stock, bring to a boil, reduce to a simmer, and cook for 1 to 1 1/2 hours, stirring occasionally. Strain through a fine strainer, discarding the solids.
- For the seafood: Place the strained liquid into a clean pot and bring to a simmer. Add the crab, clams, mussels, and sea bass, cover the pot, and cook for 2 to 3 minutes. Add the prawns and cook an additional 2 to 3 minutes.
- To serve: Divide the seafood into 6 large bowls and ladle the broth over top. Serve with garlic bread.
- In a large pot, add all of the ingredients and bring to a boil. Reduce the heat to low and simmer for 45 minutes. Strain, reserving the broth and discarding the solids.
CIOPPINO OLD SAN FRANCISCO STYLE
Steps:
- Use a large (LARGE) stock pot. Sauté onions, garlic and bell peppers in olive oil and butter. Then add tomatoes, tomato sauce, pimentos, wine, fish stock, canned clams, and parsley. Simmer for a few hours. Add remaining seafood except shrimp. Make sure that your fish is covered with broth. Keep turning the crab. Let simmer for about 45 minutes. Then add shrimp about 20 minutes before serving. At end, to taste: - Tabasco( to taste) - Pinch of sugar Note: Play with the order and proportions of the seafood to suite your taste and budget. Cooking one element longer will add to the flavor of the dish, but may over cook the flesh so be careful!
Tips:
- Use fresh, high-quality seafood. This will make a big difference in the flavor of your cioppino.
- Don't overcrowd the pot. If you add too much seafood, it will not cook evenly and will make the soup too watery.
- Be careful not to overcook the seafood. Seafood cooks quickly, so it is important to watch it carefully and remove it from the heat as soon as it is done.
- Use a variety of vegetables. This will add flavor and texture to your soup.
- Don't be afraid to experiment with different ingredients. There are many different variations of cioppino, so feel free to add your own personal touch.
Conclusion:
Cioppino is a delicious and hearty seafood stew that is perfect for a special occasion or a casual meal. It is easy to make and can be tailored to your own personal taste. So next time you are looking for something seafood to make, give cioppino a try.
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