Cozy Up With Lighthouse Bayview Café’s San Francisco Cioppino

Chef Ryan Sumner of Lighthouse Bayview Café Shares His Cioppino

Lighthouse Bayview Café

Editor’s Note: Your Cioppino is only as good as the bountiful supply of Ciabatta you have on hand to sop up that delicious seafood broth with. If you have the forethought to prepare a crusty bread fresh from the oven, bonus points in our book.

  • 3 ea tiger shrimp
  • 5 ea Manila clams
  • 5 ea P.E.I. mussels
  • 4 oz squid rings
  • 3 oz Mahi Mahi
  • 1 Tbsp chopped garlic
  • 1 Tbsp chopped shallots
  • 1 Tbsp chopped parsley
  • 4 oz lobster stock
  • 4 oz spicy Arrabiata sauce
  • 2 oz clam juice
  • 2 oz white wine
  • 1 oz lemon juice
  • 1 Tbsp olive oil
  • 1 Tbsp chopped parsley
  • Grilled Ciabatta bread
  1. Place a pan over medium-high heat and add olive oil. Place in the pan shrimp, Manilla clams, mahi-mahi, garlic, and shallots. Cook for two minutes and place in the mussels and squid, then cook for one minute. Add white wine and lemon juice and reduce by half.
  2. Add the lobster stock, Arrabiata, clam juice and parsley. Cover the pan and cook until all seafood is cooked thoroughly and shellfi sh have opened.
  3. Taste and season accordingly with salt, pepper, and lemon juice. Place all seafood in a large bowl and pour over sauce.
  4. Sprinkle with parsley and top with Grilled Ciabatta bread.

Lighthouse Bayview Café | 1600 W. Balboa Blvd. Newport Beach, CA 92663 | 949.933.1001 |

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