San Francisco cioppino Recipe | Food Network UK

Name: San Francisco cioppino Recipe | Food Network UK
Total time: 115 min
Ingredients: 3 tbsp extra-virgin olive oil; 180g sliced onion; 2 tbsps minced garlic; Salt; freshly ground pepper; 55g tomato puree; 240ml dry white wine; 1.1kg vine-ripened tomatoes, peeled, seeded, and chopped; 1 red sweet pepper, trimmed, seeded, and diced; 2 tbsp minced flat-leaf parsley leaves; 1 tbsp minced fresh thyme leaves; 1 bay leaf; 700ml fish stock or 240ml bottled clam broth mixed with 475ml chicken stock, homemade or low-sodium store-bought; 15g julienned fresh basil leaves; 12 little neck clams; 1 cooked Dungeness crab, chopped into large pieces, or 2 Alaskan king crab claws, cracked and quartered; 12 mussels; 450g large prawns, butterflied in the shell, and deveined; 225g cleaned squid, cut into rings, and tentacles halved; 225g sea scallops, trimmed, or firm fleshed fish, like halibut, cut into 2-cm cubes; Serving suggestion: hot crusty sourdough bread

foodnetwork.co.uk

This mouth-watering recipe is ready in just 1 hour and 55 minutes and the ingredients detailed below can serve up to 4 people.

View full recipe on foodnetwork.co.uk

Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at foodnetwork.co.uk.

Share this recipe:

Cooking tools:

Dutch oven
Stove
Wooden spoon
Serving bowl

Ingredients

3 tbsp extra-virgin olive oil
180g sliced onion
2 tbsps minced garlic
Salt
freshly ground pepper
55g tomato puree
240ml dry white wine
1.1kg vine-ripened tomatoes, peeled, seeded, and chopped
1 red sweet pepper, trimmed, seeded, and diced
2 tbsp minced flat-leaf parsley leaves
1 tbsp minced fresh thyme leaves
1 bay leaf
700ml fish stock or 240ml bottled clam broth mixed with 475ml chicken stock, homemade or low-sodium store-bought
15g julienned fresh basil leaves
12 little neck clams
1 cooked Dungeness crab, chopped into large pieces, or 2 Alaskan king crab claws, cracked and quartered
12 mussels
450g large prawns, butterflied in the shell, and deveined
225g cleaned squid, cut into rings, and tentacles halved
225g sea scallops, trimmed, or firm fleshed fish, like halibut, cut into 2-cm cubes
Serving suggestion: hot crusty sourdough bread