WEEKDAYS 1e|12c|p

Guy Fieri's Nor Cal Cioppino

Guy Fieri
Servings: 8 to 10
1 to 2 hr

Fish Stew

  • Ingredients
  • step-by-step directions
Guy Fieri's Nor Cal Cioppino
  • 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
  • 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. 
  • 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.
  • Remove the bay leaves, stir in the parsley, and serve immediately with bread. 


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