Old Style San Francisco Crab Cioppino
Dive into the rich, savory flavors of Old Style San Francisco Crab Cioppino, a classic seafood stew brimming with fresh Dungeness crab, tender white fish, succulent shrimp, and a medley of clams and mussels. This hearty Italian-American dish is simmered in a fragrant tomato and white wine broth, infused with garlic, fennel, and aromatic herbs like thyme, basil, and parsley. Perfect for seafood lovers, this cioppino recipe showcases the bold, vibrant essence of coastal cuisine and is ideal for family dinners or special occasions. Serve it piping hot with a loaf of crusty bread to soak up every last drop of the flavorful broth. A true taste of San Francisco's waterfront, this one-pot masterpiece is as traditional as it is unforgettable.
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Recipe Information
Ingredients
- 3 tablespoons olive oil
- 2 tablespoons unsalted butter
- 1 large onion, finely chopped
- 1 medium fennel bulb, finely chopped
- 6 garlic cloves, minced
- 1 teaspoon red chili flakes
- 1 cup dry white wine
- 2 tablespoons tomato paste
- 2 cans (14 ounces each) crushed tomatoes
- 4 cups fish stock or clam juice
- 1 bay leaf
- 4 fresh thyme sprigs
- 0.5 cup fresh parsley, chopped
- 0.25 cup fresh basil leaves, torn
- 2 pounds Dungeness crab, cleaned and cracked
- 1 pound white fish fillets (e.g., cod or halibut), cut into chunks
- 1 pound large shrimp, peeled and deveined
- 1 pound clams, scrubbed clean
- 1 pound mussels, scrubbed and de-bearded
- 1 teaspoon salt
- 0.5 teaspoon black pepper, freshly ground
- 1 loaf crusty bread, for serving
Instructions
Heat olive oil and butter in a large, heavy-bottomed pot over medium heat.
Add the chopped onion and fennel and sauté until softened, about 5 minutes.
Stir in the minced garlic and red chili flakes and cook for 1 minute, until fragrant.
Pour in the white wine and bring to a simmer, scraping any browned bits from the bottom of the pot.
Stir in the tomato paste, crushed tomatoes, and fish stock (or clam juice).
Add the bay leaf and thyme sprigs. Season with salt and black pepper. Bring the mixture to a boil, then reduce the heat and let it simmer uncovered for 25 minutes to develop the flavors.
Add the cleaned and cracked Dungeness crab to the pot and gently submerge it in the broth. Simmer for 10 minutes.
Carefully add the fish fillets, shrimp, clams, and mussels to the pot, layering them gently. Cover the pot and cook for 5-7 minutes, until the shrimp are pink and opaque and the shellfish have opened (discard any that do not open).
Remove the bay leaf and thyme sprigs. Stir in the freshly chopped parsley and torn basil leaves.
Serve the cioppino hot with crusty bread on the side for dipping in the flavorful broth.
Nutrition Facts
Calories |
5601 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 128.1 g | 164% | |
| Saturated Fat | 32.8 g | 164% | |
| Polyunsaturated Fat | 4.0 g | ||
| Cholesterol | 2418 mg | 806% | |
| Sodium | 13030 mg | 567% | |
| Total Carbohydrate | 390.2 g | 142% | |
| Dietary Fiber | 35.9 g | 128% | |
| Total Sugars | 54.2 g | ||
| Protein | 678.2 g | 1356% | |
| Vitamin D | 32.8 mcg | 164% | |
| Calcium | 2594 mg | 200% | |
| Iron | 122.9 mg | 683% | |
| Potassium | 15329 mg | 326% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
