- 1/3 cup Olive Oil
- 2-3 cups of home made chicken or veggie broth
- 1 cup red wine
- 1 cup water
- 1 1/2 cup chopped onions or leeks and shallots will be tastier
- 6 Cloves Garlic
- Large can of chopped tomatoes or diced or blended fresh ones.
- 1 Tbsp Herbal Gomasio
- 3-4 Bay leaves
- 1 bunch of Fresh Parsley
- 2-3 tsp dried Basil
- 1-2 tsp dry Thyme or 2-3 tsp fresh
- 1/2 tsp dry Oregano
- 1/2 tsp crushed red hot pepper or more if you like it hot.
- Sea Salt to taste.
- 1 lb Shrimp
- 1 lb Scallops
- 15-30 Littleneck clams scrubbed
- 1 lb Crawfish
- 1 lb Crab meat + some claws in shells for fun!
- 1 lb Calamary
- 2-4 Lobster tails cut up in 3-4 segments
- 2-4 Cod fillets
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In a very large stock pot warm up the Olive oil over a medium-low heat, add onions(leeks, shallots), cook until translucent (3-6 min) stirring, then add garlic and parsley(reserve some for garnish) cook for 4-5 more min.
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Add tomatoes, chicken broth, bay leaves, basil, thyme, oregano, Herbal Gomasio, water, and wine. Mix well. Cover and simmer on low for about 40 min to an hour.
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Stir in the shrimp, scallops, clams, crawfish, crab meat, lobster, calamari. Add cod last. Cover. Simmer for 5 to 7 min until clams are open.
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Ladle in serving bowls over GF pasta or as is and serve hot!
CIOPPINO VARIATIONS Fish and Seafood: most versions of cioppino contain a mix of fish, crab and shellfish. Halibut is a favorite fish, but you can use cod, snapper or even salmon. For the crab, you can substitute a cooked lobster or 1 cup of cooked, flaked crab meat. Squid, mussels, oysters, crawfish and scallops are great additions too. It is a favorite Christmas Dish in San Francisco.
Served with San Francisco sourdough bread. But great to serve over gluten free pasta!