Best San Francisco Cippino Recipe

San Francisco is a beautiful place, and the food there is beyond fabulous! One of my favorite meals is cioppino which is a sort of soup or seafood stew.

Cioppino is San Francisco's answer to bouillabaisse without the saffron broth. Like that famous Provencal seafood soup, cioppino is made with a variety of the freshest seafood available. Feel free to use whatever seafood and fish you can find that is fresh and your favorite.

Here's a recipe that you will absolutely love!

Cioppino Recipe

1/4 cup olive oil or vegetable oil
1 large onion, chopped
2 cloves garlic, mashed or pressed
1 large green bell pepper, stemmed, seeded and diced
2/3 cup chopped parsley
1 can (15 ounces) tomato sauce
1 can (28 ounces) tomatoes
1 cup dry red or white wine
1 bay leaf
1 teaspoon dry basil
1/2 teaspoon dry oregano leaves
12 clams in shell, suitable for steaming, scrubbed
1 pound large shrimp, (30 per pound), shelled and deveined
2 live or cooked large Dungeness crab (about 2 pounds each), cleaned and cracked

In 6-8 quart pan over medium heat, combine oil, onion, garlic, bell pepper, and parsley. Cook, stirring often, until onion is soft. Stir in tomato sauce, tomatoes (break them up with spoon) and their liquid, wine, bay leaf, basil, and oregano. Cover and simmer until slightly thickened, about 20 minutes.

Add clams, shrimp, and crab to the broth. Cover and simmer gently until clams pop open and shrimp turn pink, about 20 minutes. Ladle hot broth and some of each shellfish into large bowls. Serve with warm sourdough or crusty french bread.



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