📝 About This Recipe
Born in the late 1800s on the boats of Italian immigrants in San Francisco, Cioppino is a legendary tomato-based seafood stew that captures the essence of the Pacific coast. This soul-warming dish features a rich, briny broth infused with fennel, garlic, and dry white wine, serving as a luxurious bath for the freshest catch of the day. It is a celebration of the ocean’s bounty, designed to be shared family-style with plenty of crusty bread for dipping.
🥗 Ingredients
The Aromatics and Base
- 1/4 cup Extra Virgin Olive Oil (high quality)
- 1 large Yellow Onion (finely diced)
- 1 large Fennel Bulb (thinly sliced, fronds reserved for garnish)
- 6 pieces Garlic Cloves (minced)
- 1 Red Bell Pepper (seeded and diced)
- 1 teaspoon Dried Oregano
- 1/2 teaspoon Red Pepper Flakes (adjust for heat preference)
The Braising Liquid
- 2 tablespoons Tomato Paste
- 1 1/2 cups Dry White Wine (such as Sauvignon Blanc or Pinot Grigio)
- 28 ounces Crushed Tomatoes (San Marzano preferred)
- 4 cups Seafood Stock (high quality or homemade)
- 2 pieces Bay Leaves (dried)
The Seafood Bounty
- 1 pound Manila Clams (scrubbed clean)
- 1 pound Mussels (scrubbed and debearded)
- 1 pound Large Shrimp (peeled and deveined, tails on)
- 1 1/2 pounds Firm White Fish (Halibut or Cod, cut into 2-inch chunks)
- 1 large Dungeness Crab (cooked, cleaned, and cracked into sections)
- 1/2 pound Sea Scallops (tough side muscle removed)
Finishing Touches
- 1/4 cup Fresh Parsley (chopped)
- 1 Lemon (cut into wedges)
- Kosher Salt and Black Pepper (to taste)
👨🍳 Instructions
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1
In a very large stockpot or Dutch oven, heat the olive oil over medium heat. Add the diced onion, sliced fennel, and bell pepper. Sauté for 8-10 minutes until the vegetables are soft and translucent.
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2
Add the minced garlic, dried oregano, and red pepper flakes. Cook for another 1-2 minutes until the garlic is fragrant, being careful not to burn it.
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3
Stir in the tomato paste and cook for 2 minutes, stirring constantly, until the paste turns a deep brick red and begins to caramelize on the bottom of the pot.
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4
Deglaze the pot by pouring in the white wine. Use a wooden spoon to scrape up all the flavorful browned bits (fond) from the bottom. Let the wine simmer and reduce by half, about 5 minutes.
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5
Add the crushed tomatoes, seafood stock, and bay leaves. Bring the mixture to a gentle boil, then reduce the heat to low. Cover and simmer for 30 minutes to allow the flavors to meld and the broth to thicken slightly.
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6
Taste the broth. Season with kosher salt and freshly ground black pepper. Note: The seafood will add its own saltiness, so season conservatively at this stage.
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7
Gently add the clams and mussels to the simmering broth. Cover and cook for 5 minutes.
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8
Add the chunks of white fish, shrimp, and scallops. Finally, nestle the Dungeness crab pieces into the liquid. Cover again and simmer for another 5-7 minutes.
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9
Check the shellfish: any clams or mussels that have not opened should be discarded. The fish should be opaque and flake easily, and the shrimp should be pink and curled.
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10
Remove the bay leaves. Ladle the stew into large, deep bowls, ensuring everyone gets a variety of seafood and plenty of the aromatic broth.
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11
Garnish with fresh parsley, reserved fennel fronds, and serve immediately with lemon wedges and toasted sourdough bread.
💡 Chef's Tips
Always use the freshest seafood available; if Dungeness crab isn't in season, King crab legs or extra shrimp make great substitutes. Do not overcook the seafood; add them in stages based on their cooking time so the fish stays tender and the shrimp don't become rubbery. For an even deeper flavor, make your own seafood stock using the shells from the shrimp and the crab. Discard any clams or mussels that are open before cooking (and don't close when tapped) or stay closed after cooking. Cioppino is even better the next day, but the seafood can get tough when reheated, so try to eat the solids fresh and save the broth for pasta later.
🍽️ Serving Suggestions
Serve with thick slices of toasted San Francisco sourdough bread rubbed with a raw garlic clove. Pair with a crisp, high-acid white wine like a California Sauvignon Blanc or a dry Rosé. A simple green salad with a bright lemon vinaigrette balances the richness of the tomato broth. Provide large empty bowls on the table for guests to discard shells. Keep plenty of napkins or even hot towels nearby—Cioppino is a hands-on, delightfully messy meal!