Cioppino or “fish stew” was created by Italian American fishermen in San Francisco in the 1800s. As with most fishermen stews, the ingredients are mostly the result of the day‘s catch, so feel free to experiment with your own version at home. This is our take on a classic. Serves: 4-6
1 jar California Cioppino Cooking Sauce
1 cracked and cleaned dungeness crab (break into 4 pieces)
8 small clams, scrubbed
½ lb white fish cut into strips
10 large prawns, deveined and peeled
5 large scallops
12 mussels, scrubbed
Crusty, toasted sourdough bread for serving
1. In a large pot over high heat, bring Cioppino Cooking Sauce to a simmer.
2. Add the clams and mussels.
3. When shellfish start to open, add the prawns, fish, scallops and crab.
4. Simmer until seafood is cooked through (be careful not to overcook) about 4-6 min.
5. Serve immediately in a bowl with crusty bread.
In This Recipe
One of our favorite times of the year is the opening of Dungeness crab season in Northern California. We wait all year to buy them fresh off the docks and bring them home to combine with our Cioppino sauce. Add some crusty sour dough and some cold chardonnay and you are in business! Try This Sauce >>