San Francisco Cioppino…

One of the best things about blogging is how it inspires me to always try new things. I have to be curious and explore, otherwise my blog runs the risk of becoming repetitive. My days often include browsing my favorite sites (including Pinterest) for recipe ideas. Sometimes I search for a specific ingredient or recipe, but sometimes I just search keywords like “fresh” and “homemade” then go from there. This is how I came across Cioppino. I wanted a healthy, comforting dinner that I could make quickly and easily.

The only problem? I had never had it before. After researching a few different recipes, I was tempted to give it a try and as soon as my mom and sister confirmed that it was delicious, I knew I had to make it. The first time I made it was on Thursday night. The first time I tasted it, I was obsessed! The salty kick of the clam juice and the acidity of the white wine…yum. I can’t believe I have lived in the Bay Area my whole life and had not tried this San Francisco classic

Note: You can store this in the fridge and enjoy it the next day. However, be careful about heating it up in a communal space. I brought some to work and was told that the whole office smelled like Fisherman’s Wharf. Oops!

San Francisco Cioppino
  1. 1 Tbsp. olive oil
  2. 1 onion, chopped
  3. 1 fennel bulb, chopped
  4. 1 tsp. crushed red pepper flakes
  5. 1 pinch saffron threads
  6. 1 Tbsp. fresh thyme
  7. 1 tsp. oregano
  8. 1 bay leaf
  9. 4 cloves of garlic, minced
  10. 1 (24 oz.) can diced tomatoes
  11. 1 (8 oz.) bottle clam juice
  12. 3/4 c. white wine (good enough to drink)
  13. 3/4 c. water
  14. 1/4 c. tomato paste
  15. 1-2 lbs. littleneck or manila clams (amount depends on size of the clams)
  16. 1 lb. uncooked shrimp, peeled and deveined
  17. 1 lb. fresh scallops, diced into halves of quarters
  18. 1 lb. fresh firm white fish such as halibut or sea bass, diced into 1 in. cubes (wild caught is best)
  19. Parsley for garnish
  20. Crusty bread like sourdough
  21. Salt & pepper, to taste
  1. In a large stock pot or dutch oven, heat up the olive oil.
  2. Add garlic, onions, fennel, red pepper, saffron, oregano, thyme and bay leaf. Cook until onions are translucent, not browned.
  3. Add diced tomatoes, clam juice, water, wine and tomato paste.
  4. Stir and heat to a slight boil. Reduce heat and shimmer for 30 minutes.
  5. Bring the broth back up to a slight boil and add the clams.
  6. Cover and cook until the clams are opened, about 5-10 minutes. Toss any clams that didn't open.
  7. Lightly stir in fish, shrimp and scallops, cover and cook for another 5-10 minutes, until shrimp is pink.
  8. Add salt and pepper if needed. (I didn't add any because the seafood offered enough seasoning)
  9. Garnish with parsley and serve with crusty bread for dipping.
  10. Enjoy!
  1. Feel free to mix and match the seafood to your preferences and what's in season. Many people add mussels and crabs legs as well!
Lair Cake.