Cioppino

This delicious Cioppino is best when it simmers for many hours. The wine and tomatoes flavors are rich and tasty the next day. It is an easy recipe but just needs to simmer for a while.

Course Main Course

Cuisine Italian

Keyword cioppino, dinner, Easy Recipe, fish, Recipe, san francisco, seafood, soup

Prep Time 15

Cook Time 5

Total Time 5 15

Servings people

Ingredients

1 ½ onion chopped
¼ cup oil
1 28 oz can diced tomatoes
1 14.5 oz can diced tomatoes
1 6 oz tomato paste
3 cups dry white wine or water 1 bottle of wine
¾ tsp thyme
½ tsp oregano
2 bay leaf
1 ½ tsp salt
¾ tsp pepper
5 tbs sugar
1 ½ lb white fish you can use halibut, sea bass, tilapia
2 ½ lb crab legs
1 ½ lb scallops
1 lb jumbo shrimps cleaned
24-30 live clams in shell cleaned and scrubbed
1 bunch fresh parsley garnish

Instructions

Cook onion in oil until limp and transparent.
Stir in tomatoes, tomato paste, wine, thyme, oregano, bay leaves, salt and pepper, and sugar.
Cover and simmer for 2-3 hours, stirring occasionally.
Let sit overnight in the fridge and then simmer for another 2-3 hours.
When you are ready to serve your cioppino, add the seafood and cover and steam for 10-15 mins until fish is cooked and clams open.
Top with fresh parsley if desired