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San Franciscan Cioppino

Chef Dennis Littley
  • 85 minutes
  • Serves 3

INGREDIENTS

4 tbsp

extra virgin olive oil

1

large fennel bulb (thinly sliced (core removed))

1

large sweet onion (chopped)

3

large shallots (chopped)

4 cloves

large garlic (sliced)

2 tsp

sea salt

4 oz

tomato paste

26 oz

can of whole plum tomatoes crushed by hand

2 cups

dry white or red wine

2 cups

chicken stock

1

dozen small clams (scrubbed)

1

dozen mussels (scrubbed)

9

16-20 count shrimp (peeled and deveined)

9

large sea scallops

3

crabs- dungeness preferred ((snow crab, blue claw, or Stone Crab Claws))

1/2 lb

firm fish cut into 3 pieces (optional)

1

bay leaf

1/4 tsp

crushed red pepper flakes (more if you like it spicy)