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San Francisco Style Seafood Cioppino

This San Francisco-style seafood cioppino is loaded with fresh mussels, shrimp and scallops simmered in a savory red wine tomato broth for the ultimate one-pot meal!


  • ▢1 loaf french baguette ½-inch thick sliced

  • ▢1 tablespoon olive oil plus more for brushing on baguette

  • ▢1 cup yellow onion ¼-inch dice

  • ▢2 tablespoons minced garlic about 8 cloves

  • ▢½ cup leeks cut into ⅛-inch slices

  • ▢½ cup celery ¼-inch dice

  • ▢½ cup red bell pepper ¼-inch dice

  • ▢½ cup carrots ¼-inch dice

  • ▢1 serrano chili pepper seeded and minced, about 2 teaspoons

  • ▢½ cup tomatoes seeded and cut into ¼-inch dice

  • ▢6 ounces tomato paste

  • ▢½ cup red wine Merlot recommended

  • ▢2 cups water

  • ▢1 tablespoon lemon juice

  • ▢½ teaspoon thyme chopped

  • ▢1 bay leaf dried

  • ▢½ teaspoon kosher salt

  • ▢¼ teaspoon black pepper

  • ▢½ pound raw scallops 16/20 count size

  • ▢½ pound shrimp 16/20 count size, peeled and deveined

  • ▢1 pound mussels

  • ▢1 tablespoon chopped parsley

Special Equipment

  • 2-3 qt. Saucepan


  • Prepare croutons. Preheat oven to 375°F. Slice the baguette on a ½-inch thick bias cut. Lightly brush each side with olive oil and sprinkle salt. Place on a sheet pan and bake for 10 minutes. Flip over and cook another 2 to 5 minutes until golden brown on each side. Cool and reserve.

  • In a large pot, heat the oil over medium heat until hot.

  • Add the onion and garlic and cook until translucent, about 5 minutes.

  • Add the leeks, celery, bell pepper, carrots, and minced serrano chili peppers. Cook for another 5 minutes.

  • Add the tomatoes and cook 3 minutes.

  • Add the tomato paste, wine, water, lemon juice, thyme, bay leaf, ½ teaspoon salt, and ¼ teaspoon pepper. Simmer on medium-low heat for 25 minutes, stirring occasionally. Remove the bay leaf.

  • Clean and remove the beard of the mussels. Discard any mussels that have broken shells or do not close when tapped.

  • Heat the cioppino soup over medium heat. Add shrimp and scallops to the soup, cover and cook for 2 minutes.

  • Open the lid and flip over the shrimp. Insert the mussels evenly spread across the pan. Turn heat to medium-high, cover and cook another 3 to 5 minutes until the shrimp is cooked and mussels are open. Discard any mussels that do not open.

  • Taste soup and season with more salt and pepper as needed.

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