San Francisco Cioppino Recipe

Servings: 6


  • 1/4 cup olive oil
  • 1/4 cup butter
  • 1 rib celery, chopped
  • 1 onion, diced
  • 1 can crushed tomatoes (28-oz)
  • 2 cups clam juice or fish stock
  • 2 cups white wine
  • 4 cloves crushed garlic
  • 1 lemon, juiced
  • 1 teaspoon Worcestershire sauce
  • 1 bay leaf
  • 1 teaspoons dried basil
  • 1 teaspoon dried oregano
  • 1/2 teaspoon red pepper flakes, or to taste
  • 1/2 teaspoon salt
  • 1 pound Jumbo Lump Crabmeat crabmeat
  • 2 pounds halibut fillet, cut into 1-in slices
  • 2 pound U15 Baja Shrimp Tails, peeled and de-veined
  • 2 pounds mussels
  • 1/2 bunch Italian parsley, chopped


  1. In a large pot, on medium-low heat, melt the butter with the olive oil and saute the celery and onions until soft, about 10 minutes.
  2. Add all the rest of the ingredients except the seafood and fresh parsley. Simmer on low, uncovered, for one hour. Add a splash of water if the sauce gets to thick. Taste for salt and adjust if needed.
  3. Add the crab, shrimp, and halibut, and simmer covered another five minutes.
  4. Add the mussels, cover the pot and simmer for 3 minutes more, or until the mussels open.
  5. Turn off the heat, and stir in the Italian parsley.
  6. Ladle the Ciopinno into large bowls and serve with lots of sourdough bread and red wine.

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