Cioppino in a Sourdough Bread Bowl

An Asian twist on a classic Cioppino, served in a sourdough bread bowl; a dish that’s truly San Francisco.

Serves: 4-6 people as a Main Course.

Total Cook Time: 30 Minutes

Special Ingredients or Equipment: Shao Xing Wine, Yuki-Yuzu Paste.

1 Bag Mussels
1 Bag Clams
1 Lb Shrimp
1 Lb Tilapia, Cubed
½ Lb Scallops
1 Large Onion, Diced
6 Cloves Garlic, Minced
½ Bunch Green Onions, Cut into 1-inch sections
2 Cans Tomato Sauce
2 Cups Shao Xing Wine
3 Cups Clam Juice
1 Tbs Yuki-Yuzu Paste
1 Tsp Red Chili Pepper (optional)
1 Tbs Peanut Oil
1 Tbs Sesame Oil
4 Medium Round Sourdough Bread Loaves
½ Bunch Green Onions (For Garnish)
1 Package Bonito Flakes (For Garnish)
1 Package Fresh Dill (For Garnish)


  1. With a serrated knife, slice off the top of each Sourdough Bread Loaf. Then, use your hand to scoop out the centers. Once bowl-shaped, place onto a tray and into a 350-degree oven for 10 minutes or until dry and crusty on the inside. Then, set aside.
  2. In a large pot, heat up sesame oil and peanut oil. Once shimmering, add onion, garlic, and green onion and sauté for 2-3 minutes or until translucent.
  3. Add in Mussels and Clams to the pot and sauté for an additional minute.
  4. Deglaze the pot with Shao-Xing wine and let it reduce by half.
  5. After the Shao-Xing wine has cooked down, add the clam juice and tomato sauce and bring to a simmer.
  6. If you like your food spicy, now’s the time to add the red chili pepper.
  7. Once the Cioppino has come to a boil, add the scallops, shrimp, and tilapia and cook. All of these ingredients cook quickly. So, it should only take 3-5 minutes before they are done.
  8. When the shrimp have a nice orange color, and the scallops and tilapia are an opaque white, turn off the heat and stir in the Yuki-Yuzu paste.
  9. To plate, set the bread bowl on top of a plate. You can even put some arugula or other greenery under it and carefully ladle in the Cioppino. Once full, take one or two of each ingredient and put them on top to show off the fresh seafood.
  10. Garnish the top with thinly sliced green onions and a sprinkle of bonito flakes, just before serving. Your guests will be amazed as the bonito flakes move on top of the hot Cioppino.