San Francisco Style Seafood Cioppino

This San Francisco-style seafood cioppino is loaded with sparkling mussels, shrimp and scallops simmered in a savory red wine tomato broth for the closing one-pot meal! As a native of the San Franciso Bay place, there was usually an abundance of fresh seafood and bring. It was fantastic developing up in the sort of melting pot of food! a number of my fondest reminiscences are heading to Pier 39 with my family to test out the ocean lions and take hold of a bowl of creamy corn chowder in a sourdough bowl.


  • 1 loaf french baguette, 1/2-inch thick sliced on a bias (sourdough recommended)
  • 1 tablespoon olive oil, plus more for brushing on baguette
  • 1 cup yellow onion, 1/4-inch dice
  • 2 tablespoons minced garlic, (about 8 cloves)
  • 1/2 cup leeks, cut into 1/8-inch slices
  • 1/2 cup celery, 1/4-inch dice
  • 1/2 cup red bell pepper, 1/4-inch dice
  • 1/2 cup carrots, 1/4-inch dice
  • 1 serrano chili pepper, seeded and minced (about 2 teaspoons)
  • 1/2 cup tomatoes, seeded and cut into 1/4-inch dice
  • 6 ounces tomato paste
  • 1/2 cup red wine, (Merlot recommended)
  • 2 cups water
  • 1 tablespoon lemon juice
  • 1/2 teaspoon thyme, chopped
  • 1 bay leaf, dried
  • 1/2 teaspoon kosher salt
  • 1/4 teaspoon black pepper
  • 1/2 pound raw scallops, about 10 (16/20 count size)
  • 1/2 pound raw shrimp, peeled and deveined (16/20 count size)
  • 1 pound mussels
  • 1 tablespoon chopped parsley


  1. put together croutons. Preheat oven to 375°F. Slice the baguette on a half-inch thick bias reduce. lightly brush every facet with olive oil and sprinkle salt. area on a baking sheet and bake for 10 minutes. turn over and cook another 2 to 5 minutes, till golden brown on every facet. Cool and reserve.
  2. In a large pot, warmth the oil over medium warmness until hot.
  3. add the onion and garlic, and cook until translucent, about 5 minutes.
  4. add the leeks, celery, bell pepper, carrots, and minced serrano chili peppers. cook dinner for another five mins.
  5. upload the tomatoes and cook dinner 3 mins.
  6. add the tomato paste, wine, water, lemon juice, thyme, bay leaf, half teaspoon salt and 1/four teaspoon pepper. Simmer on medium-low heat for 25 mins, stirring now and again. eliminate the bay leaf.
  7. easy and dispose of the beard of the mussels. Discard any mussels which have broken shells or do not close while tapped.
  8. heat the cioppino soup over medium warmness. add shrimp and scallops to the soup, cowl and cook dinner for 2 mins.
  9. Open the lid and flip over the shrimp. Insert the mussels, flippantly spread across the pan. turn warmness to medium-high, cover and cook some other three to 5 minutes, till the shrimp is cooked and mussels are open. Discard any mussels that don't open.
  10. flavor soup and season with extra salt and pepper as wished.
  11. To serve: Ladle soup into serving bowls, upload seafood, and garnish with chopped parsley and extra thyme. Serve with home made crouton.