It's a hearty soup that warms your body and you soul! Culinary Educator Rachel Fredricks joined us to share her recipe for cioppino-- a tomato-based seafood chowder.
San Francisco Cioppino
- 2 Tbsp oil
- 1 onion, diced
- 2 cloves garlic, minced
- 1 orange bell pepper, de seeded and diced
- 28 oz crushed tomatoes
- 16 oz tomato sauce
- 1 cup shrimp stock* see note (can use water or chicken stock)
- 1 cup dry white wine
- 1/2 tsp each dried thyme, dried basil, dried oregano
- bay leaf
- salt/pepper to taste
- 1 1/2 lbs white fish fillets (snapper, flounder, halibut, ling cod-mild white fish) cut into 1/2” chunks
- 1/2 lb large shrimp *see note, peeled and deveined
- 1/2 lb sea scallops, halved
- 16-20 steamer clams in the shell, well scrubbed
- 1/4 cup fresh parsley
In a large pot or Dutch oven, warm oil over medium heat. Add onion, garlic and bell pepper, sauté until tender. Add tomato sauce, stock, wine, dried herbs, salt, pepper and bay leaf. Simmer uncover to blend flavors, about 15 minutes. Add fish, scallops and shrimp and simmer for 8 minutes, do not boil. Add clams and simmer until clams open (discard and that do not open), about 5 minutes. Discard bay leaf, add parsley and serve.
*NOTE - to make shrimp stock, save shells from shrimp, place in a small pan with onion, garlic and peppercorns. Cover with water and bring to a simmer. Simmer for 10 minutes, strain and use in recipe.