Phils Fish Market Cioppino Recipes

PHIL'S FISH MARKET CIOPPINO

Phil's Fish Market Cioppino image

Here it is: Phil's Fish Market Cioppino recipe, AKA the best cioppino on the West Coast. Straight from the master himself, Phil DiGirolamo of Phil's Fish Market.

Provided by Phil's Fish Market

Number Of Ingredients 31

Ingredients

1 tablespoon olive oil
1 tablespoon unsalted butter
1 clove garlic, chopped
1/4 cup white wine
1 pound Little Neck clams
1/2 pound mussels, scrubbed
2 quarts Cioppino Sauce, recipe follows
2 dashes Gluten Free Worcestershire Sauce
Pinch saffron
2 to 2 1/2 pound Dungeness crab, cooked, cleaned and cracked, (or 1 pound cooked crab meat, preferably Dungeness)
1/2 pound medium shrimp, shell on
1/2 pound squid tubes, cut in rings
1/2 pound firm-fleshed white fish fillets, cut in 2-inch cubes
1/4 pound bay scallops
1/2 cup olive oil
2 medium onions, halved and thinly sliced
6 cloves garlic, chopped
3 bay leaves
1/2 cup chopped parsley
1/4 cup chopped sweet basil
1 28 ounce can peeled tomatoes, crushed by hand
1 28 ounce can tomato puree
28 ounces water
1 tablespoon clam base without MSG, optional
1 tablespoon brown sugar
1 tablespoon celery salt
dash Gluten Free Worcestershire sauce
Black pepper, to taste
Crushed red pepper, to taste
Dash cinnamon
Kosher salt, to taste

Steps:

Put the olive oil, butter, and garlic in a wide, deep pot over medium heat, and cook, stirring, until the garlic is fragrant, but not brown. Add the wine and the clams, and cover. Turn the heat up to medium-high and steam until the clams start to open, about 5 minutes. Add the mussels, cover and steam until the just start to open, about 2 minutes.
Now stir in the cioppino sauce, the Worcestershire sauce and saffron and bring to a simmer. Add the cracked crabs, if using, and the shrimp, and simmer for about 5 minutes.
Then gently stir in the fish, squid and scallops, and simmer until they are all just cooked through, about 5 minutes. (If using cooked crab meat, stir it in very gently the last minute or so of cooking time.)
Heat the olive oil in a large saucepan over medium heat. Add the onions and sauté until translucent. Add the garlic, bay leaves, parsley and basil and cook, stirring, just to warm the garlic-do not let it brown.
Stir in the crushed tomatoes, tomato puree, water, clam base, brown sugar, celery salt, Worcestershire sauce, black and red peppers, cinnamon and salt to taste. Bring to boil, reduce heat to low-medium and simmer uncovered for about 1 hour and 15 minutes, stirring occasionally, until thickened.

Nutrition Facts : Calories 418 kcal, Carbohydrate 11 g, Protein 46 g, Fat 20 g, SaturatedFat 4 g, Cholesterol 249 mg, Sodium 1769 mg, Fiber 1 g, Sugar 4 g, ServingSize 1 serving

PHIL'S FISH MARKET CIOPPINO

Phil's Fish Market Cioppino image

Categories Shellfish Soup/Stew Dinner

Number Of Ingredients 14

Ingredients

1 tablespoon Olive Oil
1 tablespoon Unsalted Butter
1 clove Garlic, chopped
1/4 cup White Wine
1 pound Little Neck Clams
1/2 pound Mussels, scrubbed
2 quarts Cioppino Sauce
2 dashes Worcestershire Sauce
1 pinch Saffron
2 1/2 pounds Dungeness Crab, cooked, cleaned and cracked
1/2 pound Shrimp, shell on
1/2 pound Squid Tubes, cut into rings
1/2 pound Firm-fleshed white fish cut into 2-inch cubes
1/4 pound Scallops

Steps:

Put the olive oil, butter, and garlic in a wide, deep pot over medium heat, and cook, stirring, until the garlic is fragrant, but not brown. Add the wine and the clams, and cover. Turn the heat up to medium-high and steam until the clams start to open, about 5 minutes. Add the mussels, cover and steam until the just start to open, about 2 minutes.
Now stir in the cioppino sauce, the Worcestershire sauce and saffron and bring to a simmer. Add the cracked crabs, if using, and the shrimp, and simmer for about 5 minutes.
Then gently stir in the fish, squid and scallops, and simmer until they are all just cooked through, about 5 minutes. (If using cooked crab meat, stir it in very gently the last minute or so of cooking time.)

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