Prep 15 mins
Cook 50 mins
This is a recipe adapted from one at Catalina Offshore Products, purveyors of fresh seafood. I've prepared this with great results. It reminds me of dinners at Alioto's Restaurant in San Francisco at Fisherman's Wharf, where in 1938 Rose Alioto created an Italian seafood stew called Cioppino, now a San Francisco culinary legend. In addition to or in lieu of the ingredients listed, you can add clams, mussels or lobster.
- 1 cup chopped golden onion
- 2 tablespoons tomato paste
- 1 cup chopped fresh Italian parsley
- 1 teaspoon dried basil
- 2 -3 garlic cloves, minced
- 1⁄2 teaspoon dry oregano
- 1⁄3 cup olive oil
- 1⁄2 teaspoon salt
- 28 ounces whole tomatoes (1 can)
- pepper (should be spicy)
- 1 cup dry red wine, good quality
- 2 lbs combined seafood (a combination of white fish, peeled shrimp,sea scallops and crab claws)
- In a large deep pot, cook onion, parsley and garlic in the olive oil for 3 to 5 minutes.
- Add tomatoes (mash them into pieces with your hands), wine, tomato paste and seasonings.
- Cover and simmer for 30 minutes.
- Add seafood and simmer for another 20 minutes. You can use a little more seafood, especially if you're adding crab claws.
- Serve in heated bowls with crusty French bread and green salad. Top with fresh shredded parmesan cheese, chopped parsley or cilantro and lemon, if desired.
If I could give this 10 stars, I would!!! This recipe is absolutely fantastic. TOTALLY easy to make, one dish meal, and sooooooo heavenly!!! Thank you, Greg, for sharing! I made only one small change: I used a 1/2 cup of chopped fresh parsley and a 1/2 cup of chopped fresh basil. I love fresh basil, and it's readily available, so why not?
Yesterday, I ate cioppino out at a very fancy seafood restaurant in Houston's Galleria mall. That meal was what inspired me to try making it for myself. I just have to say, this tasted even better than that $25 bowl at the restaurant! It was SOOO good, I had seconds, and sopped up every last drop of the sauce with yummy toasted sourdough bread.
This recipe WILL be my xmas eve meal for my family. I really can't say enough great things about it!!!!! =)
I prepared this a while back and it was so good that I'm serving it again this year for Christmas Eve. I found some frozen crab claws at the market recently so I'm going to add them this time. Thank you!
If my husband tells me after one bite that this is the best I have ever made, then I know it's a winner. I kept to the recipe but wanted it to make more so I used up 2 cups of leftover vegetable juice and used the whole can of tomato paste. Cooked the vegs in less than 1/4 c olive oil. No fresh parsley so added Italian seasoning and Old Bay. Added 2 c of steamed diced red potatoes at the end with 1 lb. tilapia, 1 lb. shrimp and 1 lb. crawfish meat. Can't wait to add the crab next time. I have finally found the recipe like the one I had in St. Augustine Florida. When you live in Texas, you crave seafood. Thank you, thank you!