18 January, 2017

Billy O’s Cioppino (seafood soup)

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

• CourseMain Dish, Soups
• CuisineItalian-American

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 CourseMain Dish, Soups CuisineItalian-American Servings Prep Time 10 servings 30 minutes Cook Time 45 minutes Servings Prep Time 10 servings 30 minutes Cook Time 45 minutes

Ingredients

Seafood

• 1.5 lbs. shrimp medium, peeled and deveined
• 18 mussels cleaned and debearded
• 1.5 cups crawfish meat
• 1/2 lbs. white fish (eg. tilapia)
• 1.5 lbs. bay scallops

Cioppino Sauce

• 3/4 cup butter
• 1/2 cup olive oil
• 2 whole onions halved and thinly sliced
• 5 whole garlic cloves smashed
• 1 can crushed tomatoes 28 oz. can
• 1 can seafood broth or clam juice 32 oz. can
• 1 cup white wine
• 1/4 cup parsley
• 4 dashes Worcestershire 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.

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