You have a typo in the recipe! I'm sure the calamari rings aren't supposed to be cut into 12" rings, likely 1/2" rings?
Cioppino
This hearty version of San Francisco's signature seafood soup comes from Sotto Mare in North Beach. This recipe first appeared in our December 2011 issue along with the special feature Italian America.
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Credit: Barbara Ries
INGREDIENTS
¼ cup olive oil1 tsp. crushed red chile flakes
8 cloves garlic, finely chopped
3 cups fish stock
1 ½ cups whole peeled tomatoes in juice, crushed
10 leaves basil
1 lb. cod, cut into 2″ chunks
1 lb. cleaned calamari, bodies cut into ½″-wide rings
12 oz. medium shrimp, deveined
12 oz. bay scallops
16 clams, cleaned
16 mussels, cleaned
2 2-lb. Dungeness crabs or snow crab legs, halved
Kosher salt and freshly ground black pepper, to taste
INSTRUCTIONS
Heat oil in an 8-qt. Dutch oven over medium-high heat. Add chile flakes and garlic; cook until soft, about 3 minutes. Add stock, tomatoes, and basil; boil. Reduce heat to medium-low; cook until slightly thickened, about 10 minutes. Add cod, calamari, shrimp, scallops, clams, mussels, and crabs, cover with lid, and cook until seafood is cooked through, about 8 minutes; season with salt and pepper.Ratings & Reviews (4)
Thanks for the catch, steffano2. We've updated the recipe to say 1/2", as it should be.
No saffron? Shame on you!
5 stars for flavor and simplicity! I've made lots of complicated Cioppinos and Bouillabaisses that are great but this one can't be beat for it's ease and flavor. A quick stop at a good market for seafood and a crusty loaf of bread for sopping and dinner can be on the table in well under half and hour. I was only cooking for three and cut the seafood in half and but used almost all of the "soup" ingredients (2 cups of fish stock and one 32 oz. can of good quality whole peeled tomatoes). Would some saffron be good-absolutely, but sometimes I like the lighter flavor as in this one.
Cioppino
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