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San Francisco Style Cioppino

San Francisco Style Cioppino
Italian fishermen in San Francisco developed Cioppino in the mid 1800’s. It is said that after a day’s work they would all “chip in” various pieces of seafood from the day’s catch into a communal pot for supper, hence the name Cioppino.
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  1. 1 jar of Newcastle Produce San Francisco Style Cioppino Sauce
  2. 1/2 lb. cod or halibut, cut into 1 inch pieces
  3. 1/2 lb. medium raw shrimp, peeled and deveined
  4. 1/2 lb. raw bay scallops
  5. 1/2 lb. fresh mussels, scrubbed
  6. 1/2 lb. Dungeness crab, cooked
  7. 12 fresh steamer clams
  1. In a large saucepan, add the entire jar of Cioppino Sauce. Add fish and shrimp; simmer for 5
  2. minutes. Add crab and scallops; simmer for 5 minutes. Add mussels and clams; cook until they open. Serve with your favorite red wine & warm, crusty sourdough bread from Truckee Sourdough or The Baker & the Cakemaker for sopping up the delicious broth.
Newcastle Produce