Cioppino or “fish stew” was created by Italian American fishermen in San Francisco in the 1800s. As with most fishermen stews, the ingredients are mostly the result of the day‘s catch, so feel free to experiment with your own version at home. This is our take on a classic.
Author: Sonoma Gourmet
Serves: 4-6 servings
- 1 JAR CALIFORNIA CIOPPINO COOKING SAUCE
- 1 CRACKED AND CLEANED DUNGENESS CRAB (BREAK INTO 4 PIECES)
- 4 SMALL CLAMS, SCRUBBED
- ½ LB WHITE FISH CUT INTO STRIPS
- 5 LARGE PRAWNS, DEVEINED AND PEELED
- 8 MUSSELS, SCRUBBED
- CRUSTY, TOASTED SOURDOUGH BREAD FOR SERVING
- In a large pot over high heat, bring Cioppino Cooking Sauce to a simmer.
- Add the clams and mussels.
- When shellfish start to open, add the prawns, fish and crab.
- Simmer until seafood is cooked through (be careful not to overcook) about 4-6 min.
- If you need more sauce, ass ½ bottle of wine to the pot
- Serve immediately in a bowl with crusty bread.