West Coast Style Cioppino Seafood Stew
with Chilau Sauce
The cooking style of seafood stew varies from city to city, each using their own unique twist. Every coastal area has a signature seafood stew and west coast Cioppino, popular in San Francisco, is one of them. I noticed the similarities to Tampa Style Crab Chilau so I decided to give it a shot, the results were amazing! I used mussels, clams, Dungeness crab and salmon, then served it up with some crusty bread! Click the link for the full recipe!
- 2 Cups Chilau Sauce (any flavor)
- 2 Cups Seafood Stock or White Wine
- 2 Cups Crushed Tomatoes
- 1lb Mussels
- 1lb Clams
- 1 lb Jumbo Shrimp
- 4 cluster Dungeness Crab (legs separated)
- 2 filets of salmon cubed
- 4 shallots choppesd
- 1 Cup of Chopped green onions
- 3 strips of bacon chopped
- 8 quart dutch oven (Need one? Click here)
- Add bacon to pan and saute until crispy
- Add shallots and green onions and saute until translucent
- Add liquids, stir and bring to a low boil
- Add salt to taste
- Add Mussels, Clams and Crab, cook on medium heat
- When Clams and mussels begin to open add shrimp and salmon
- Simmer additional 10 minutes on low heat until shrimp and fish are done
Serve with crusty bread and enjoy!
Want a little more kick? Add a couple spoons of Chilau Pepper Sauce!