Floyd’s San Franciscan Cioppino

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

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

Americas
United States
Dinner
Pescatarian
Gluten-free

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.