Cioppino was a catch of the day soup in San Francisco dating back to the 1800s. If a fisherman had a bad day, he’d take his empty pot around to the other fisherman to have the chip in what they could so he could eat with the understanding that he’d pay it back when someone else came around with their pot.
Below I only list crab and shrimp but a true cioppino can have mussels, clams, scallops, squid. This is the easiest way to make up a quick cioppino when you get the craving. No need to be cracking open shellfish, detailing shrimp or anything else. Stop by the seafood dept of your grocery store, pick up the seafood you need, go home, heat it all up and serve with a salad and maybe a crusty roll or just enjoy the warm, comfy by itself.
For a truly San Francisco treat, you can always visit Boudin’s Bakery for true sourdough
Quick Cioppino
Equipment
Ingredients
- 2 tbsp butter
- ½ onion small
- 1 clove garlic
- ⅛ tsp oregano
- ⅛ tsp bay leaf crumbled
- 1 pinch sage
- 6 oz cherry tomatoes can use 1/2 can whole tomatoes
- ½ tbsp tomato based chili sauce
- 4 oz tomato sauce
- ¼ lb crab meat
- ¼ lb shrimp salad shrimp or extra small pre-cooked, no tails
- water if needed
- salt & pepper
Instructions
- Melt butter oven medium heat
- Add onion and garlic, cook til limp and fragrant, do not brown
- Add oregano, bay & sage
- Add tomatoes and break up – if using canned add juice
- Add chili sauce, tomato sauce, crab & shrimp
- Add water to thin out if needed
- Add salt & pepper to taste
