Salt River Lobster

Bringing the freshest seafood to the DC/Bethesda area for over 25 years

San Francisco Cioppino

Yield: 6 servings


1T vegetable oil

1c onion, diced

1/2c leek, diced

1/2c green bell pepper, diced

1T garlic, minced

1/2c celery, diced

1/2c carrot, diced

1c plum tomatoes, peeled, seeded, diced

1T tomato paste

2c clam juice

1/2c red wine

1T lemon juice

1 bay leaf

1t fresh oregano, chopped

1t fresh basil, chopped

salt and pepper to taste


8 mussels, scrubbed and debearded

8 littleneck or cherrystone clams, scrubbed

2c water

16 oz. lean, firm, white fish (e.g. cod, tilapia), cut into serving-sized pieces

4 sea scallops

1T hot sauce

2T parsley

8 medium shrimp


  1. *Heat the oil and cook the onions, leek, green pepper, garlic, celery, and carrot until tender, about 3 min.

  2. *Add tomato and cook another 3 min.  Add tomato paste, clam juice, wine, lemon juice, and bay leaf.

  3. *Add the fresh herbs and correct seasoning to taste.  Set the stock aside.

  4. *Clean and steam the mussels and clams in the 2c water until the shells open.  Once cooked, save the liquid by straining it through a cheese cloth or wire strainer.  Add this delicious juice to the stock.

  5. *Add the fish to the stock and simmer another 3 min.  Add the shrimp and scallops and simmer another 2 min.

  6. *Add hot sauce, mussels, and clams to the pot.  Simmer another minute.

  7. *To serve:  divide the fish and shellfish evenly into warmed bowls.  Ladle the sauce over the seafood and sprinkle with parsley.


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