Best Fishermans Wharf Cioppino Recipes

Fisherman's Wharf Cioppino image

Provided by GREG IN SAN DIEGO

Categories Chowders

Time 1h5m

Yield 4-6 serving(s)

Number Of Ingredients 12

1 cup chopped golden onion
2 tablespoons tomato paste
1 cup chopped fresh Italian parsley
1 teaspoon dried basil
2 -3 garlic cloves, minced
1/2 teaspoon dry oregano
1/3 cup olive oil
1/2 teaspoon salt
28 ounces whole tomatoes (1 can)
pepper (should be spicy)
1 cup dry red wine, good quality
2 lbs combined seafood (a combination of white fish, peeled shrimp,sea scallops and crab claws)

Steps:

In a large deep pot, cook onion, parsley and garlic in the olive oil for 3 to 5 minutes.
Add tomatoes (mash them into pieces with your hands), wine, tomato paste and seasonings.
Cover and simmer for 30 minutes.
Add seafood and simmer for another 20 minutes. You can use a little more seafood, especially if you're adding crab claws.
Serve in heated bowls with crusty French bread and green salad. Top with fresh shredded parmesan cheese, chopped parsley or cilantro and lemon, if desired.

Cioppino image

Provided by Giada De Laurentiis

Categories main-dish

Time 1h30m

Yield 6 servings

Number Of Ingredients 16

3 tablespoons olive oil
1 large fennel bulb, thinly sliced
1 onion, chopped
3 large shallots, chopped
2 teaspoons salt
4 large garlic cloves, finely chopped
3/4 teaspoon dried crushed red pepper flakes, plus more to taste
1/4 cup tomato paste
1 (28-ounce) can diced tomatoes in juice
1 1/2 cups dry white wine
5 cups fish stock
1 bay leaf
1 pound manila clams, scrubbed
1 pound mussels, scrubbed, debearded
1 pound uncooked large shrimp, peeled and deveined
1 1/2 pounds assorted firm-fleshed fish fillets such as halibut or salmon, cut into 2-inch chunks

Steps:

Heat the oil in a very large pot over medium heat. Add the fennel, onion, shallots, and salt and saute until the onion is translucent, about 10 minutes. Add the garlic and 3/4 teaspoon of red pepper flakes, and saute 2 minutes. Stir in the tomato paste. Add tomatoes with their juices, wine, fish stock and bay leaf. Cover and bring to a simmer. Reduce the heat to medium-low. Cover and simmer until the flavors blend, about 30 minutes.
Add the clams and mussels to the cooking liquid. Cover and cook until the clams and mussels begin to open, about 5 minutes. Add the shrimp and fish. Simmer gently until the fish and shrimp are just cooked through, and the clams are completely open, stirring gently, about 5 minutes longer (discard any clams and mussels that do not open). Season the soup, to taste, with more salt and red pepper flakes.
Ladle the soup into bowls and serve.