Recipe to Cook Cioppino A great San Francisco Seafood Stew

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Recipe to Cook Cioppino is a easy Recipe to cook and one of my best stew recipes. Cioppino is based on the Italian “Zuppa di Pesca” seafood stew. Cioppino consists of a light tomato sauce, a nice fish broth, and mixed seafood.

How to cook Cioppino

4 garlic cloves, chrushed 2 onions, chopped 1 bay leaf 1 teaspoon fresh oregano, 1 teaspoon dried hot Italian red pepper 1 1/2 teaspoons sea salt 1/2 teaspoon cracked black pepper 1/4 cup virgin olive oil 1 green bell pepper, cut into fine dice 4 tablespoons tomato paste 1 1/2 cups red wine 1 32 ounces can whole Italian plum tomatoes, finley cut fresh clam juice From steaming the clams 1 (1-pound) king crab legs 24 little neck clams 1 pound halibut cut into 1 inch cubes 1 pound large shrimp shelled 1/4 cup finely choppedf parsley 3 tablespoons chopped fresh basil

How To Cook Cioppino

Cook the garlic, chopted onions, bay leaf, oregano, sea salt, cracked black pepper and Italian red pepper flakes in virgin olive oil in a large pot over medium heat for 7-8 minutes. Stir in the bell pepper and tomato paste and cook, stirring, 1 minute. Add the red wine and boil until reduced. Add the Italian tomatoes, fresh clam juice, and cook 30 minutes. While stew is simmering, add the crab legs and clams to stew and simmer, covered, until clams just open, 5 to 10 minutes, checking every minute after 5 minutes and transferring opened clams to a bowl with tongs or a slotted spoon. Add the fish fillets, shrimp,to stew, then simmer, covered, until just cooked through, about 4 minutes.