Food Network UK

San Francisco cioppino

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Ingredients

  • For the stew base:

  • 3 tbsp extra-virgin olive oil
  • 180g Technique: Slice Cutting a thin piece or pieces from a larger ingredient or dish. You can slice ingredients using a slicing disc fitted inside your food processor. I know this Teach me, please sliced onion
  • 2 tbsps minced garlic
  • Salt and freshly ground pepper
  • 55g tomato puree
  • 240ml dry white wine
  • 1.1kg vine-ripened tomatoes, peeled, seeded, and Technique: Chop To cut large ingredients or dishes into smaller chunks using a sharp knife. You can chop using a serrated blade fitted inside your food processor. I know this Teach me, please chopped
  • 1 red sweet pepper, trimmed, seeded, and Technique: Dicing Cutting a larger piece of food into even cube-shaped pieces. I know this Teach me, please diced
  • 2 tbsp minced flat-leaf parsley leaves
  • 1 tbsp minced fresh thyme leaves
  • 1 bay leaf
  • 700ml fish stock or 240ml bottled clam broth mixed with 475ml chicken stock, homemade or low-sodium store-bought
  • 15g Technique: Julienne Cutting a larger piece of food into long, thin strips. I know this Teach me, please julienned fresh basil leaves

  • For the seafood:

  • 12 little neck clams
  • 1 cooked Dungeness crab, Technique: Chop To cut large ingredients or dishes into smaller chunks using a sharp knife. You can chop using a serrated blade fitted inside your food processor. I know this Teach me, please chopped into large pieces, or 2 Alaskan king crab claws, cracked and quartered
  • 12 mussels
  • 450g large prawns, butterflied in the shell, and deveined
  • 225g cleaned squid, cut into rings, and tentacles halved
  • 225g sea scallops, trimmed, or firm fleshed fish, like halibut, cut into 2-cm cubes
  • Serving suggestion: hot crusty sourdough bread

Use imperial measurements

Method

How to make San Francisco cioppino

1) To ake the stew base, heat a large stew pot or Dutch oven over medium heat with the olive oil. Add the onions and saute until tender, about 5 minutes.

2) Add the garlic, season with salt and pepper to taste, and cook 2 minutes more. Stir in the tomato puree and cook for 1 minute. Add the wine, and use a wooden spoon to scrape up any browned bits in the pot. Simmer the wine until reduced by about half.

3) Add the tomatoes, peppers, parsley, thyme, and bay leaf and cook for 5 minutes. Add the fish stock or clam broth and chicken stock; bring to a boil, then adjust the heat to maintain a gentle simmer. Cook the base, with a cover slightly ajar, for 30 minutes. (The base may be prepared ahead up to this point, refrigerated for 1 day or frozen for 1 month).

4) To finish the cioppino. Bring the base to a simmer. Add the basil and the clams, and cook covered, over high heat, for 5 minutes, or just until the clams open. Add the crab and cook for 1 minute. Add the mussels, prawns, squid, and scallops. Cook, stirring frequently, until the mussels open, the prawns curl, and squid and scallops are just firm, about 3 minutes. Serve in large heated bowls with plenty of crusty bread.

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