American · Dinner
San Francisco Cioppino
San Francisco cioppino of clams, shrimp, and white fish simmered in a garlicky tomato and white wine broth, served with grilled sourdough for dipping.
$$$
15 minsPrep
30 minsCook
45 minsTotal
MediumLevel
Nutrition per serving
520Calories
42gProtein
18gFat
38gCarbs
4gSugar
2gFiber
780mgSodium
95mgChol
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Instructions
1
Prep
Scrub the clams and peel the shrimp. Cut the fish into chunks. Chop the onion and crush the garlic.
2
Saute
Soften the onion and garlic in olive oil over medium heat 4-5 minutes until fragrant and translucent, without colouring.
3
Simmer
Add the tomato, wine, and stock. Simmer over medium heat 12-15 minutes until the broth reduces slightly and deepens in flavour.
4
Finish
Add the clams, shrimp, and fish. Cover and simmer over low heat 6-7 minutes until the clams open and the fish is just set.
5
Plate
Ladle into wide bowls and scatter with parsley. Serve with grilled sourdough for dipping into the broth.
Recipes use AI and Edamam. Always check for allergens before cooking. Spotted something wrong—email us at hello@grubplanit.com.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 240g (8.5 oz) clams
- 160g (5.6 oz) raw shrimp
- 160g (5.6 oz) white fish fillet
- 4 tbsp olive oil
- 6 garlic cloves
- 1 small onion
- 400g (14.1 oz / 2 cups) canned chopped tomato
- 240ml (1 cup) white wine
- 400ml (1 2/3 cups) fish stock
- 16g (small handful) parsley
- 4 slices sourdough