SAN FRANCISCO CIOPPINO BEST RECIPES

Steps:

• For the tomato base: In a large pot, heat the oil over medium heat and add the carrots, onions, peppers, and celery, and saute until tender, about 5 minutes. Add the garlic, chile, herbs, and seasonings and cook until fragrant. Add the wine, vinegar, Worcestershire, and hot sauce and reduce until the liquid is almost evaporated. Add the tomatoes and all of the fish stock, bring to a boil, reduce to a simmer, and cook for 1 to 1 1/2 hours, stirring occasionally. Strain through a fine strainer, discarding the solids.
• For the seafood: Place the strained liquid into a clean pot and bring to a simmer. Add the crab, clams, mussels, and sea bass, cover the pot, and cook for 2 to 3 minutes. Add the prawns and cook an additional 2 to 3 minutes.
• To serve: Divide the seafood into 6 large bowls and ladle the broth over top. Serve with garlic bread.
• In a large pot, add all of the ingredients and bring to a boil. Reduce the heat to low and simmer for 45 minutes. Strain, reserving the broth and discarding the solids.

Steps:

• Heat oil in a large pot over medium heat. Add fennel and shallots and cook until soft and translucent, 6 minutes. Add garlic, oregano, and red pepper flakes and season with salt and pepper. Cook until fragrant, 1 minute more.
• Add wine and let boil until reduced by half, 3 to 5 minutes, scraping up browned bits with a wooden spoon. Add tomatoes, clam juice, water, bay leaves, and orange zest (if using). Stir to combine, bring to a low simmer, and cook, stirring occasionally, for 20 minutes. 
• Remove bay leaves and orange zest. Add clams to simmering broth, cover, and cook for 5 minutes. Uncover, add mussels in an even layer, then shrimp, then halibut. Do not stir. Cover again and cook for 5 more minutes, or until all clams and mussels are opened and shrimp and fish is cooked through and opaque. Discard any unopened mussels and clams. Season with salt and pepper to taste.
• To serve, ladle soup into bowls and top with fennel fronds and chopped parsley. Serve with baguette and lemon wedges on the side.