📝 About This Recipe
Born in the heart of San Francisco’s Italian-American fishing community, this Cioppino is a soul-warming seafood braise that captures the essence of the Pacific. A rich, aromatic tomato and saffron broth serves as the canvas for a decadent bounty of Dungeness crab, clams, mussels, and firm white fish. This dish is more than a meal; it is a celebration of the sea, designed to be shared with friends, crusty bread, and plenty of laughter.
🥗 Ingredients
The Aromatic 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)
The Braising Liquid
- 2 cups Dry White Wine (such as Sauvignon Blanc or Pinot Grigio)
- 28 ounces Crushed Tomatoes (preferably San Marzano)
- 4 cups Seafood Stock (bottled clam juice or high-quality stock)
- 2 tablespoons Tomato Paste
- 1 teaspoon Dried Oregano
- 1/2 teaspoon Red Pepper Flakes (adjust for heat preference)
- 2 pieces Bay Leaves
The Seafood Bounty
- 1 pound Manila Clams (scrubbed clean)
- 1 pound Black Mussels (scrubbed and debearded)
- 1 pound Large Shrimp (peeled and deveined, tails on)
- 1.5 pounds Halibut or Cod (cut into 2-inch chunks)
- 1 large Cooked Dungeness Crab (cleaned and cracked into sections)
👨🍳 Instructions
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1
In a large heavy-bottomed Dutch oven or stockpot, heat the olive oil over medium heat. Add the onion, fennel, and bell pepper, sautéing for 8-10 minutes until softened and translucent.
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2
Stir in the minced garlic and tomato paste. Cook for another 2 minutes, stirring constantly to prevent the garlic from burning and to caramelize the tomato paste slightly.
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3
Deglaze the pot by pouring in the white wine. Use a wooden spoon to scrape up any browned bits (fond) from the bottom. Let the wine simmer until reduced by half, about 5 minutes.
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4
Add the crushed tomatoes, seafood stock, bay leaves, oregano, and red pepper flakes. Bring the mixture to a boil, then immediately reduce the heat to low.
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5
Cover the pot and let the broth simmer gently for 30-40 minutes. This slow-braising step allows the flavors of the aromatics and tomatoes to meld and deepen.
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6
Taste the broth and season with kosher salt and freshly ground black pepper. Remember that the seafood will add its own natural saltiness later.
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7
Begin adding the seafood in stages: start with the clams and mussels. Cover and cook for 5 minutes.
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8
Add the chunks of fish and the shrimp, tucking them gently into the liquid. Cover and simmer for another 3-5 minutes.
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9
Finally, add the pre-cooked Dungeness crab pieces. Cover for a final 2 minutes just to heat the crab through. The clams and mussels should all be wide open; discard any that remain closed.
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10
Remove the bay leaves. Ladle the cioppino into large, warm bowls, ensuring everyone gets a variety of seafood and a generous amount of broth.
💡 Chef's Tips
Always use the freshest seafood available; if Dungeness crab isn't in season, King Crab legs or extra scallops are great substitutes. Do not overcook the seafood; add it in the specified stages so the fish stays tender and the shrimp remain succulent. For a deeper flavor, make the tomato base a few hours in advance or even the day before, then reheat and add the seafood just before serving. Scrub your bivalves thoroughly in cold water to ensure no sand ends up in your beautiful broth. If the broth is too acidic, a tiny pinch of sugar can help balance the tomatoes.
🍽️ Serving Suggestions
Serve with thick slices of toasted sourdough bread rubbed with a raw garlic clove. Pair with a crisp, chilled California Chardonnay or a light Italian Vermentino. Provide large empty bowls on the table for discarded shells and plenty of napkins. Garnish with fresh parsley and the reserved fennel fronds for a pop of color and herbal aroma. A side of simple roasted potatoes can help stretch the meal for a larger crowd.