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How To Make San Francisco Cioppino | Recipe

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In this post, you will learn how to make San Francisco Cioppino and also watch our highly recommended video on how to make a (related) Recipe at the end of this post.


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Below are the ingredients and the instructions on how to make San Francisco Cioppino.

The Ingredients:-

  • 2 pounds fresh tomatoes, peeled, seeded, and chopped (or 1 28-ounce can of tomatoes)
  • 24 clams, well scrubbed
  • 3 cups dry white wine
  • 4 pounds freshly cooked Dungeness crabs (approximately 2 lbs each)
  • 2 pounds fresh white fish, cut into large pieces
  • 1 tablespoon fresh basil, finely chopped
  • Chopped fresh parsley
  • 3 large cloves garlic, minced
  • 1 teaspoon fresh ground black pepper
  • 1/4 cup olive oil
  • 1 teaspoon fresh oregano, chopped
  • 3/4 pound raw shrimp, peeled and deveined
  • 3/4 pound scallops
  • 3 ounces tomato paste
  • 1 medium yellow onion, finely chopped

The Instructions:-

  1. Remove the legs and claws from the crabs and break the body in half, reserving as much of the “crab butter” as possible (the yellow-colored center).Set crab pieces aside and force the crab butter through a sieve into a small bowl. Set aside.
  2. Place the clams in a pan, add 1 cup of wine, and steam, covered, over medium heat for 5 minutes or until clams open.
  3. Remove clams and discard any that do not open.Strain the stock through a cheesecloth and reserve.In an 8-quart saucepan, heat the oil.
  4. Add the onion and garlic and saut over medium heat until soft, but not browned.
  5. Add tomatoes, tomato paste, and remaining 2 cups of wine, pepper, herbs, and clam stock.Partially cover and simmer for 20 minutes.
  6. Add the fish, scallops, shrimp, crab, and crab butter.Simmer for approximately 5 minutes or until all seafood is cooked; do not stir or the fish will break apart.
  7. Add the clams and heat for a scant 1 minute.
  8. Sprinkle with parsley and serve immediately from the pot.


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