1⁄4 cup olive oil
1 tablespoon garlic
1 large white or yellow onion, chopped
1/2 cup dry white wine
1 teaspoon fresh oregano, chopped
1 tablespoon fresh basil, chopped
2 cups fish stock or clam juice
6 cups of your favorite tomato sauce
1 lb rock cod cut into 1" cubes
1.5 lbs Manila clams
12oz prawns (deveined and peeled)
1 lb cooked crab meat
8oz bay shrimp
Salt and pepper
Heat olive oil over medium heat and cook garlic for one minute.
Add the onions and let them sweat for two or three minutes.
Turn heat to high and add the wine to deglaze. Cook for 2-3
minutes (or until reduced in half) then reduce heat to medium.
Add fresh oregano and basil.
Add the tomato sauce and bring to a boil.
Slowly add fish, shellfish, and shrimp meat.
Bring the cioppino back to a boil and simmer for 5-7 minutes
or until all the seafood is cooked.
Add cooked crab meat.
Thin the cioppino to your liking with fish stock or clam juice.
Adjust the seasoning with salt & pepper.
Serve in a large bowl with fresh sourdough bread and enjoy!
This dish is a natural with most kinds of pasta such as linguine,
angel hair, fettuccini or penne.
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Pier 47 on Al Scoma Way,
San Francisco, CA 94133