|Nutrition Facts (per serving)|
|Amount per serving|
|% Daily Value*|
|Total Fat 24g||31%|
|Saturated Fat 4g||19%|
|Total Carbohydrate 41g||15%|
|Dietary Fiber 4g||16%|
|Total Sugars 9g|
|Vitamin C 98mg||491%|
|*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.|
There is no classic, written-in-stone recipe for cioppino. The tasty tomato and wine sauce in which the seafood cooks is the only constant, thus giving a lot of room to the cook to interpret and adapt depending on the fresh fish available. Cioppino is ideally made with a combination of the freshest shellfish and seafood in the catch-of-the-day. Originated in San Francisco, this tasty stew needs a good piece of sourdough bread to soak up the savory and flavorful juices of seafood, tomatoes, herbs, and spices.
This crockpot version is very convenient because you can cook the broth overnight and add the seafood half an hour before the cooking time is over. Use all of your favorite shellfish and fish in this signature seafood dish of San Francisco. Serve with bread, butter, and a fresh green salad.
1 (28-ounce) can crushed tomatoes
1 (8-ounce) can tomato sauce
1/2 cup coarsely chopped onion
1 cup dry white wine
1/3 cup olive oil
3 clove garlic, minced
1/2 cup coarsely chopped parsley
1 medium green bell pepper, coarsely chopped
1 small hot pepper, finely chopped, optional
Salt, to taste
Freshly ground black pepper, to taste
1 teaspoon dried thyme
2 teaspoons dried basil
1 teaspoon dried oregano
1/2 teaspoon paprika
1/2 teaspoon cayenne pepper
For the Seafood:
1 large skinless sea bass, cod, or other white fish fillet
12 medium prawns, or shrimp
12 medium scallops
12 medium mussels
12 medium clams
1 cup crabmeat, optional
Gather the ingredients.
Place all ingredients in a slow cooker, except seafood.
Gently stir, cover, and cook for 6 to 8 hours on LOW.
About 30 minutes before serving, add your seafood. Turn the heat up to HIGH and stir occasionally, but gently, being careful not to tear apart the fish pieces.
If desired, add 1/2 cup of water to thin out the soup. Serve hot and enjoy.
Like the recipe, there is no right way to serve cioppino besides with a good loaf of sourdough bread. Our suggestions for a full cioppino-worthy menu will serve as guidelines for an organic and progressive meal. Because of the strong and bold flavors of seafood, don't overpower your guests' palates with too strongly flavored sides or appetizers, but let the main stew be the star of the show:
- Appetizer: Offer a small serving of our Jewish-style chicken liver pate along with saltines or pita chips. Because the main is very filling, think of a couple of crackers with pate per person.
- Vegetable: Try our grilled asparagus. Less is more when you're serving strong-flavored fishes and shellfish, so this simple asparagus will add texture and crunch while keeping a low-profile flavorwise. Alternatively, serve roasted Brussels sprouts.
- Dessert: Finish your dinner with a creamy and flavorful dessert, like our French lemon crème brûlée.
- Coffee: Try this unorthodox Moroccan spiced coffee concoction to send off your guests with happy bellies and comforted hearts.