Brown Ale Cioppino

This variation of the famous San Francisco fisherman’s stew uses brown ale to add a deep, malty richness to the broth. Packed with fresh shellfish, salmon, and shrimp, it’s a feast for seafood lovers.

Brown Ale Cioppino

This variation of the famous San Francisco fisherman’s stew uses brown ale to add a deep, malty richness to the broth. Packed with fresh shellfish, salmon, and shrimp, it’s a feast for seafood lovers.

Print Recipe Pin Recipe

Prep Time 20 minutes mins

Cook Time 55 minutes mins

Total Time 1 hour hr 15 minutes mins

Servings: 6 servings

Course: Main Dish

Ingredients Equipment Method

Ingredients

  

1x2x3x?

Main Ingredients

• Seafood: 12 clams 12 mussels, 6oz salmon, 1 lb large shrimp
• Broth: 1.5 cups brown ale 1 cup white wine, 4.25 cups fish stock, 2 cans chopped tomatoes
• Aromatics: Onion shallots, celery, garlic, tomato paste, red pepper flakes

Equipment

• Large Dutch oven
• Knife

Method

 

Instructions

1. Sauté onion, shallots, celery, and garlic. Stir in tomato paste and pepper flakes.
2. Add chopped tomatoes, wine, stock, and brown ale. Simmer for 35 mins.
3. Add scrubbed clams and mussels. Cover and cook 5 mins until they open.
4. Stir in salmon chunks and shrimp. Simmer gently 5 mins more until cooked.
5. Discard any unopened shells and serve with crusty bread.

Tried this recipe?

Let us know how it was!