Chef Melissa Santos shares this recipe for San Francisco Cioppino.
Yield: 6 servings
- 8 Mussels, scrubbed and debearded
- 8 Littleneck or cherrystone clams, scrubbed
- 2 Cups water
- 16 oz. lean, firm, white fish (e.g. cod, tilapia), cut into serving-sized pieces
- 4 Sea scallops
- 1 Tablespoon of hot sauce
- 2 Tablespoons of parsley
- 8 Medium shrimp
- 1 Tablespoon of vegetable oil
- 1 Cup of onions, diced
- 1/2 Cup of leeks, diced
- 1/2 Cup of green bell pepper, diced
- 1 Tablespoon of garlic, minced
- 1/2 Cup of celery, diced
- 1/2 Cup of carrots, diced
- 1 Cup of plum tomatoes, peeled, seeded, and diced
- 1 Tablespoon of tomato paste
- 2 Cups of clam juice
- 1/2 Cup of red wine
- 1 Tablespoon of lemon juice
- 1 bay leaf
- 1 teaspoon of fresh oregano, chopped
- 1 teaspoon of fresh basil, chopped
- Salt and pepper to taste
Cioppino and Sauce Instructions
- Heat the oil and cook the onions, leek, green pepper, garlic, celery, and carrots until tender, about 3 minutes.
- Add tomatoes and cook for another 3 minutes. Add tomato paste, clam juice, wine, lemon juice, and bay leaf.
- Add the fresh herbs and correct seasoning to taste. Set the stock aside.
- Clean and steam the mussels and clams in the 2 cups of water until the shells open. Once cooked, save the liquid by straining it through a cheesecloth or wire strainer. Add this delicious juice to the stock.
- Add the fish to the stock and simmer for another 3 minutes. Add the shrimp and scallops, and simmer for another 2 minutes.
- Add hot sauce, mussels, and clams to the pot. Simmer for another minute.
To Serve: Divide the fish and shellfish evenly into warmed bowls. Ladle the sauce over the seafood and sprinkle with parsley.