Home / Recipe / Billy O’s Cioppino (seafood soup)
18 January, 2017

Billy O’s Cioppino (seafood soup)

Posted in : Soups and Stews on by : Bill Atkinson Tags: ,

Cioppino is a fish/seafood soup originated from San Francisco. It is also an Italian-American dish.

Cioppino is typically made with a combination of Dungeness crab, clams, shrimp, scallops, squid, mussels and some form of white fish. All seafood mostly found in the Pacific Ocean.
The seafood is then combined with fresh tomatoes in a wine sauce, and served with toasted bread, either local sourdough or French bread. The seafood is usually cooked in broth and served in the shell.

 

For my recipe I used, shrimp, scallops, mussels, crawfish tails and tilapia.

Billy O's - Cioppino
Print Recipe
Servings Prep Time
10 servings 30 minutes
Cook Time
45 minutes
Servings Prep Time
10 servings 30 minutes
Cook Time
45 minutes
Billy O's - Cioppino
Print Recipe
Servings Prep Time
10 servings 30 minutes
Cook Time
45 minutes
Servings Prep Time
10 servings 30 minutes
Cook Time
45 minutes
Ingredients
Seafood
Cioppino Sauce
Servings: servings
Instructions
  1. Heat the olive oil in a large saucepan over medium heat. Add the onions. Sauté until translucent.
  2. Add the half of the garlic and parsley and cook, stirring, just to warm the garlic. Do not let it brown.
  3. Add in the crushed tomatoes, seafood broth, Worcestershire sauce and salt to taste.
  4. Bring to a boil and skim off the scum that collected on the top. Reduce heat to low-medium and simmer uncovered for about 45-60 minutes, stirring occasionally, until thickened.
  5. Put the butter and half the garlic in a large pot over medium heat, and cook, stirring, until the garlic is fragrant, but not brown.
  6. Add the wine and the mussels and cover. Turn the heat up to medium-high and steam until the mussels start to open, about 2-3 minutes.
  7. Now stir in some cioppino sauce, the Worcestershire sauce and bring to a simmer.
  8. Add the shrimp and simmer for about 5 minutes.
  9. Add the fish, scallops, and cooked crawfish tails
  10. Gently stir in the rest of cioppino sauce and simmer until they are all just cooked through, about 5 minutes. Do not overcook.
  11. Serve in large bowls, shells included. Sprinkle with minced parsley. Serve with crusty French bread.
Share this Recipe

Leave a Reply

Your email address will not be published. Required fields are marked *