Monterey Bay Cioppino

Name: Monterey Bay Cioppino
Yield: Serves 6 to 8
Cuisine: California
Ingredients: 3 tablespoons, extra-virgin olive oil; 1 , large onion, halved and sliced thin; 3 , garlic cloves, sliced thin; 3/4 teaspoon, salt; 1 , (15-ounce) can tomato sauce; 1 cup, canned tomato puree; 1/2 cup, chopped fresh basil; 1 tablespoon, packed light brown sugar; 1 1/2 teaspoons, Worcestershire sauce; 1/4 teaspoon, ground cinnamon; 1 1/2 pounds, skinless sea bass fillets, 1 to 1 1/2 inches thick, cut into 1 1/2-inch pieces; 12 ounces, extra-large shrimp (21 to 25 per pound), peeled, deveined, and tails removed; 12 ounces large, scallops, tendons removed, cut in half horizontally; , Salt and pepper; 3 tablespoons, extra-virgin olive oil; 1 pound, mussels, scrubbed and debearded; 1/2 cup, chopped fresh basil; 1/4 cup, dry sherry; 3 , garlic cloves, minced; 1 teaspoon, Worcestershire sauce; 1/2 teaspoon, saffron threads, crumbled; 2 (8-ounce) bottles, clam juice; 1 (12-inch), baguette, sliced and toasted; , Lemon wedges

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Appears in Cook's Country December/January 2018, Cook's Country TV

Main Courses

California

Fish & Seafood

This stew is famous in San Francisco. But just down the coast, we found a version we like even better.

SERVES6 to 8

TIME1½ hours

has video

WHY THIS RECIPE WORKS

To create a home recipe inspired by the cioppino served up at Phil’s Fish Market & Eatery in Moss Landing, California (read about our visit to Phil's here), we started by making a tomatoey marinara base that relied on pantry staples and...

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