san-francisco-cioppino-recipe

San Francisco Cioppino Recipe

0 likes
mj_tester https://www.tasteofhome.com/recipes/san-francisco-cioppino/ 28d
Servings: 8 servings (4 quarts).
  • 2 tablespoons olive oil
  • 1 medium fennel bulb, thinly sliced
  • 1 shallot, minced
  • 3 garlic cloves, minced
  • 6 fresh thyme sprigs
  • 2 fresh rosemary sprigs
  • 2 tablespoons minced fresh parsley
  • 1/2 teaspoon crushed red pepper flakes
  • 2 cans (15 ounces each) crushed tomatoes, undrained
  • 2 bottles (8 ounces each) clam juice
  • 1 cup dry red wine
  • 1/2 teaspoon salt
  • 1/2 teaspoon freshly ground pepper
  • 16 fresh topneck clams
  • 16 fresh mussels, scrubbed and beards removed
  • 16 uncooked shrimp (26-30 per pound), peeled and deveined
  • 1 pound halibut fillets, cut into 1-inch cubes
  • 16 snow crab claws
  • 16 bay scallops
  • 2 cleaned fresh or frozen calamari (squid) tubes, thawed and sliced into 1/8-inch rings (about 2 ounces)
  • 4 tablespoons anise liqueur, such as sambuca

  • Source: tasteofhome.com
    See Source for Directions.