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

Pot

• 8 quart dutch oven (Need one? Click here)

1. Add bacon to pan and saute until crispy
2. Add shallots and green onions and saute until translucent
3. Add liquids, stir and bring to a  low boil
4. Add salt to taste
5. Add Mussels, Clams and Crab, cook on medium heat 
6. When Clams and mussels begin to open add shrimp and salmon
7. 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!