Recipe courtesy of
Episode: San Francisco
Sam's Anchor Cafe Cioppino
Total:
35 min
Active:
15 min
Yield:
2 servings
Level:
Intermediate
Total:
35 min
Active:
15 min
Yield:
2 servings
Level:
Intermediate

Ingredients

  • 1/4 cup olive oil
  • 6 prawns
  • 8 clams
  • 8 mussels
  • 6 ounces fresh fish (salmon or halibut)
  • 1/2 cup diced red bell pepper
  • 1/2 onion, diced
  • 1/2 tomato, diced
  • 2 tablespoons minced garlic
  • 1 tablespoon chili flakes
  • 1 tablespoon chopped basil leaves
  • 1 tablespoon chopped oregano leaves
  • 1 tablespoon chopped rosemary leaves
  • 1 tablespoon chopped parsley leaves
  • 4 cups lobster stock
  • 2 cups tomato puree
  • Salt
  • Freshly ground black pepper
  • 8 ounces fresh picked crab

Directions

In a large pot, heat olive oil over medium heat. Add the prawns, clams, mussels, fresh fish, red pepper, onion, tomato, garlic, chili flakes, basil, oregano, rosemary, and parsley and cook for 2 minutes. Add the lobster stock and then stir in the tomato puree. Cook until the clams and mussels open and sauce thickens, about 15 to 20 minutes. Season with salt and freshly ground black pepper. To serve, ladle into 2 bowls and garnish with crab.

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