Cioppino, a delectable bouillabaisse-type fish stew, This Seattle-style Cioppino is just as tasty as the Bay Area version. foodista cioppino dungenesscrab shrimp clams salmon scallops Seattlestylecioppino
, a delectable bouillabaisse-type fish stew, is an Italian-American creation originating in San Francisco. Typically, it's includes a combination of Dungeness crab, shrimp, clams, white fish and scallops. Here in Seattle we like to swap out the white fish and instead use chunks of our delicious local salmon for a Pacific Northwest-style cioppino that's just as tasty as the Bay Area version.
Place the clams in a pan, add 1 cup of wine, and steam, covered, over medium heat for 5 minutes or until clams open.In an 8-quart saucepan, heat the oil.Add tomatoes, tomato paste, and remaining 2 cups of wine, pepper, herbs, and clam stock.Simmer for approximately 5 minutes or until all seafood is cooked; do not stir or the fish will break apart.Sprinkle with parsley and serve immediately from the pot.
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