Name: Floyd’s San Franciscan Cioppino
Yield: Serves 8
Cuisine: United States
Ingredients: 3 carrots, chopped; 2 large onions, chopped; 6 heaped tablespoons chopped parsley; Salt; 1 teaspoons chopped thyme; 1½ tablespoon chopped basil; 2 fl oz (50 ml) dry white wine; 1½ pints (900 ml) Puréed fresh tomatoes plus a little tomato Purée; 1 lb (450 g) uncooked prawns; Pinch of cayenne pepper; 4 fl oz (120 ml) olive oil; Fish stock; 3 cloves garlic, crushed; 3 lb (1.4 kg) clams in shells, carefully scrubbed; 2 crabs in shells, cooked and with shells cracked; 2 lb (900 g) white fish fillets

Preparation info

Serves
8

Difficulty
Easy

Appears in

Floyd's American Pie

By Keith Floyd

Published 1989

About

This old Sicilian dish is really a kind of seafood stew, not unlike the French bouillabaisse. Down on Fisherman’s Wharf in San Francisco it’s a favourite at Alioto’s Restaurant but this is my version.

Ingredients

2 large onions, chopped
3 carrots, chopped
3 cloves garlic, crushed

Method

Sauté the onions, carrots and garlic in the olive oil until the onions are soft. Add the Puréed fresh tomatoes, tomato Purée, wine, parsley, thyme, basil and cayenne pepper. Partially cover and simmer for 15 minutes. Add the prawns, white fish and unshelled clams and crabs, cover with fish stock and simmer for 15-20 minutes, adding a little salt if necessary.

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Ingredients

Method

Part of