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Guy Fieri's Nor Cal Cioppino

Nor Cal Cioppino Guy Fieri
Fish Stew
skill level
Moderate
time
60-120min
servings
8 to 10
cost
$
Contributed by :
Nor Cal Cioppino Recipe: Dungeness crabs, littleneck clams, white fish, and shrimp form the base of this comforting fish stew.
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ingredients
  • 1/4 cup Olive Oil
  • 4 cups medium Yellow Onions (diced)
  • 1 1/2 cups Fennel (thinly sliced)
  • 1 cup Red Bell Pepper (chopped)
  • 1/2 cup minced Garlic
  • 1/2 cup Tomato Paste
  • 1 1/2 cups Dry Red Wine
  • 6 cups San Marzano Tomato Sauce
  • 1/2 cup Clam Juice
  • 1/4 cup Lemon Juice
  • 1 quart Water
  • 2 Bay Leaves
  • 2 tablespoons Red Chili Flakes
  • 1 tablespoon dried Oregano
  • 1 tablespoon dried Basil
  • 2 tablespoons fine Sea Salt
  • 1 tablespoon freshly cracked Black Pepper
  • 2 tablespoons Sambuca Liqueur
  • 4 pounds cooked whole Dungeness Crabs (whole; each one broken into 4 pieces with the pieces cracked to let sauce in)
  • 2 pounds Littleneck Clams (cleaned and scrubbed)
  • 2 pounds firm White Fish (Cod or Halibut; cut into 2-inch pieces)
  • 2 pounds Shrimp (16/20 count; shell-on; deveined)
  • 1 cup coarsely chopped Flat-Leaf Parsley
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  • 1
    1/4 cup Olive Oil
    4 cups medium Yellow Onions (diced)
    1 1/2 cups Fennel (thinly sliced)
    1 cup Red Bell Pepper (chopped)
    1/2 cup minced Garlic
    1/2 cup Tomato Paste
    1 1/2 cups Dry Red Wine
    6 cups San Marzano Tomato Sauce
    1/2 cup Clam Juice
    1/4 cup Lemon Juice
    1 quart Water
    2 Bay Leaves
    2 tablespoons Red Chili Flakes
    1 tablespoon dried Oregano
    1 tablespoon dried Basil
    2 tablespoons fine Sea Salt
    1 tablespoon freshly cracked Black Pepper
    2 tablespoons Sambuca Liqueur
    In a large stockpot over medium heat, heat the oil and cook the onion, fennel, red pepper, and garlic until lightly browned. Add the tomato paste and cook until it browns, stirring often. Add the wine, tomato sauce, clam juice, lemon juice, water, bay leaves, chili flakes, oregano, basil, salt, pepper and Sambuca and simmer for 1 hour. 
  • 2
    4 pounds cooked whole Dungeness Crabs (whole; each one broken into 4 pieces with the pieces cracked to let sauce in)
    2 pounds Littleneck Clams (cleaned and scrubbed)
    2 pounds firm White Fish (Cod or Halibut; cut into 2-inch pieces)
    2 pounds Shrimp (16/20 count; shell-on; deveined)
    Add the crabs to the sauce and simmer for 25 minutes. Add the clams and simmer for 5 minutes. Add the fish and shrimp and cook 4 to 5 minutes or until the shrimp turn pink. Do not stir.
  • 3
    1 cup coarsely chopped Flat-Leaf Parsley
    Remove the bay leaves, stir in the parsley, and serve immediately with bread. 

    Helpful Tips:
    1. Personalize this recipe by including your favorite seafood.
    2. The peppers and fennel can be roughly chopped because they will cook down.
    3. The key to this recipe is to toast the tomato paste to a nice rust color.
    4. The anise flavor in the Sambuca compliments the fresh fennel in the Cioppino.
 
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