DirectionsStep1Make the shrimp stock. Heat 2 Tbsp olive oil in a large skillet over medium-high heat. When hot, add the shrimp shells and cook, stirring occasionally, for 1-2 minutes. When they turn red, add 8oz of clam juice and 2 …Step2Sauté the aromatics. In a large Dutch oven or deep pot, heat remaining 2 Tbsp olive oil and 2 Tbsp unsalted butter. Add 1 cup diced onion, 1 cup diced fennel, and 2 Tbsp diced shallot. Season with 1⁄2 tsp Kosher salt, th…Step3Deglaze with wine. Pour in 1 cup of white wine, then scrape the bottom of the pan. Allow the wine to simmer and reduce by half, about 2 minutes.Step4Make the sauce. Add shrimp stock (or 3 cups of seafood stock), then pour in 1 (28oz) can of crushed tomatoes. Add 2 bay leaves, 2-3 sprigs of tarragon (or oregano), stir well, then simmer for 10 minutes.Step5Add seafood. Pat the halibut and shrimp dry with paper towels, then season with a little Kosher salt. Add the seasoned halibut, shrimp, mussels, and clams, then cover with a lid and cook for 5 minutes, or until the sh…Step6Garnish, then serve. Top each with a drizzle of high quality extra virgin olive oil, some chopped parsley, and reserved fennel fronds. Serve immediately with toasted sourdough!IngredientsIngredients¼ cupOlive Oil (divided)1 poundLarge Shrimp (peeled and deveined, shells reserved)8 ouncesClam Juice2 cupsWater2 tablespoonsUnsalted Butter½ Sweet Onion (diced, about 1 cup)1 Fennel (diced, about 1 cup, reserve fennel fronds for garnish)1 Large Shallot (diced, about 2 Tbsp)add Kosher Salt4 clovesGarlic (finely chopped)1 teaspoonFennel Seeds½ teaspoonRed Pepper Flakes (crushed)2 tablespoonsTomato Paste1 cupDry White Wine1 (28oz) canSan Marzano Tomatoes (crushed)2 Dried Bay Leaves3 sprigsOregano (or tarragon)1 poundHalibut (cut into 1-inch pieces)1 poundMussels (cleaned)1 poundClams (cleaned)add High-Quality Extra Virgin Olive Oiladd Fresh Parsley (finely chopped, for serving)add Sourdough (for serving, I like to toast it!)See moreNutritionalNutritional580 Calories31 gTotal Fat230 mgCholesterol20 gCarbohydrate1,180 mgSodium45 gProteinFrom wellseasonedstudio.comRecipeDirectionsIngredientsNutritionalExplore furtherSan Francisco-Style Cioppino Recipe Food Networkfoodnetwork.comSan Francisco Cioppino Recipe - Food Network Kitchenfoodnetwork.comCioppino (San Francisco Seafood Stew) Recipe - Serious …seriouseats.comIna Garten's Cioppino Recipe (Seafood Stew) foodiecrush.comfoodiecrush.comBest-Ever Cioppino Recipe - How To Make Best-Ever …delish.comRecommended to you based on what's popular • Feedback
San Francisco Cioppino
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WEBMay 21, 2013 · Directions. For the tomato sauce: Heat a heavy skillet over medium heat. Add the olive oil and diced onions and cook until the onions become transparent. Stir in the basil, tomatoes and some salt and black …
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WEBOct 5, 2019 · Stir in onion, celery, and carrot with a pinch of salt. Cook for 5 minutes, stir in garlic and cook for 1 minute. Increase heat to high and stir in wine. Bring to a simmer. (2 minutes) Add crushed tomatoes, fish stock, …
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WEBMar 26, 2024 · Ingredients: 1/4 cup Extra virgin olive oil ; 2 cups fennel, white part only, cut into 1/2-inch dice ; 1 1/2 cups yellow onion, cut into 1/2-inch dice
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WEBOct 14, 2021 · Add the mussels and clams to the broth and submerge them. Cover and cook for 3-4 minutes. Finally, add the chopped white fish and shrimp to the broth, fully submerging them as well. Cover and cook …
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WEBJan 10, 2017 · “Cioppino” is an easy to prepare healthy and yummy soup/stew dish with a tomato base and lots of the best seafood you can afford. It is said to have been conceived in San Francisco during the …
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WEBOct 23, 2023 · Make the broth. Pour extra-virgin olive oil into a large pot or dutch oven, then place on the stove over medium heat. Sauté the onions and fennel and until translucent. Add the garlic, chili peppers, bay leaf, …
WEBJun 4, 2016 · Heat oil in a large saucepan over medium-high heat. Saute onion and bell pepper in hot oil until tender, about 5 minutes; add garlic and continue to saute until garlic is fragrant, about 1 minute. Transfer …
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WEBSan Francisco Style Cioppino. Easy. 10 Ingredients. 6 Steps. Calories 284. Fat 4 g. Carbs 27 g. Protein 35 g. Serves 4. Ingredients. 200 g Seafood mix, fresh or frozen (white …
WEBOct 13, 2018 · Melt the butter over medium heat in a large dutch oven, then add the onion, fennel, garlic, and parsley, sautéing until the onions are soft. This will take about 10 minutes. Add seasoning. Add the garlic, basil, …
WEBMay 11, 2024 · Heat olive oil in a large soup pot or dutch oven. Add onion and fennel, along with a few pinches of salt, and sauté until they begin to soften, about 4-5 minutes. Stir in garlic and crushed red pepper. Cook …
WEBDec 19, 2014 · In a Dutch oven or heavy-bottomed stock pot, heat the fat with the spice briefly, then add the aromatics, garlic and herbs. Saute over medium-low heat, stirring …
WEBFeb 4, 2014 · By Recipe courtesy of Alioto's Restaurant, for the San Jose Mercury News Feb 4, 2014 Cioppino, photographed in Walnut Creek, Calif., on Tuesday, Jan. 28, …
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WEBDec 9, 2011 · Step 1. Heat 2 tablespoons of the oil in a large Dutch oven over medium-high heat. Add the onion and cook until soft, about 3 minutes. Add the garlic and red pepper …
WEBApr 29, 2015 · Place the clams in a pan with 1 cup of wine and steam covered for 5 minutes or until the clams open. 3. Remove clams from shell. 4. Save the clam and wine juice. 5. …
WEBDec 22, 2011 · Step 2. Heat a large, wide 8-quart pot over moderately low heat. Add the olive oil. When the oil is hot, add the onion, celery, fennel, garlic, and chile flakes. Sauté …
WEBRecipes; Shop; Shop Alioto; News; Cart; San Francisco’s Cioppino; Broil ed Sablefish; Wild California King Salmon; Dungeness Crab Marinade; Visit us on Fisherman's …