Cioppino

For  our Christmas potluck, I decided to make Cioppino.

Cioppino is a tomato based seafood stew. It is an Italian American dish that originated in San Francisco and it typically consists of crabs, clams, mussels, shrimp, scallops, squid, and fish. The secret to a good Cioppino stew is in the sauce.

Here is how I made it.


You will need:


1 lb Dungennes crab legs and claws
1 lb mussels
1 lb clams
1 lb scallops
1 lb shrimp
2 pcs of Ahi tuna steaks


The sauce was the easy part as I found a pre-made bottled one at the grocery store. But a typical sauce recipe consists of water, tomatoes, red wine vinegar, onions, celery, sherry wine, bell peppers, black pepper and spices. If you cannot find pre-made sauce, a good sauce recipe can be found by clicking here.

To make the stew, put (or make) the sauce in a large pot over medium heat and warm it until it bubbles slightly. (I used two 32 fl oz jars of sauce.) Once the sauce begins to bubble add the fish and shrimp and simmer for about 10 minutes.

Add the crab and simmer for another 5 minutes.
Then add the mussels and clams and continue to simmer until they open.

Lastly, add the scallops and simmer for about 5 more minutes.


Serve in a bowl with a side of garlic bread.


Make it more fancy, by serving it with a glass of your favorite wine.


Enjoy!