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–+ servings
Brown Ale Cioppino

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.
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Prep Time 20 minutes
Cook Time 55 minutes
Total Time 1 hour 15 minutes
Servings: 6 servings
Course: Main Dish
Ingredients Equipment Method

Ingredients
  

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.

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