San Francisco Cioppino

Illustration generated by AI. The recipe is hand-curated and checked by MealPrep's allergen, diet and nutrition rules.

American · 75 min · Shellfish · pescatarian, dairy-free, low-carb, high-protein

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Ingredients

• 1/4 lb littleneck clams
• 1/4 lb mussels
• 1/4 lb large shrimp, peeled
• 1/4 lb firm white fish such as halibut or cod
• 1/4 lb cooked Dungeness crab legs
• 1 yellow onion
• 1 fennel bulb
• 2 cloves garlic
• 1 28 oz can crushed tomatoes
• 1/2 cup dry white wine
• 1 cup clam juice
• 1/4 cup olive oil
• 1/4 tsp red pepper flakes
• 1 bay leaf
• 1/4 tsp dried oregano
• 1/2 cup chopped flat-leaf parsley
• 1 lemon
• 1 sourdough loaf

Method (tap to check — screen stays awake)

1. Scrub the clams and mussels, beard the mussels and discard any with cracked shells or any that will not close when tapped; cut the fish into 1 1/2-inch chunks and keep everything cold.
2. Soften the diced onion and fennel in the olive oil in a large pot over medium heat for 8 minutes, until translucent.
3. Add the sliced garlic, pepper flakes and oregano and cook 1 minute, until fragrant.
4. Pour in the wine and simmer 5 minutes, until reduced by about half.
5. Add the crushed tomatoes, clam juice and bay leaf, bring to a gentle simmer and cook uncovered for 25 minutes, so the broth tastes of itself rather than of raw tomato.
6. Season the broth, then add the clams, cover and cook 5 minutes.
7. Add the mussels and crab legs, cover and cook 3 minutes more.
8. Slide in the fish chunks and shrimp, cover and cook a final 3 to 4 minutes, until the shrimp are pink and the fish is opaque and reads 145°F.
9. Discard any clam or mussel that has not opened, pull out the bay leaf, and stir in the parsley and the juice of the lemon.
10. Ladle into wide bowls and serve with grilled sourdough and a bowl for the shells.

Nutrition figures are estimates. Verify allergens on every ingredient label before cooking.

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