📝 About This Recipe
Born in the late 1800s on the docks of San Francisco, this legendary Italian-American stew is a celebration of the Pacific Ocean's bounty. It features a rich, wine-infused tomato broth simmered with aromatic herbs that perfectly complements an array of fresh shellfish and flaky white fish. This dish isn't just a meal; it’s a rustic, communal experience meant to be enjoyed with messy hands and plenty of crusty bread to soak up every last drop of the savory liquid.
🥗 Ingredients
The Aromatic Base
- 1/4 cup Extra Virgin Olive Oil (high quality)
- 1 large Yellow Onion (finely diced)
- 1 medium Fennel Bulb (cored and thinly sliced)
- 6 cloves Garlic (minced)
- 1 Red Bell Pepper (seeded and diced)
The Braising Liquid
- 1.5 cups Dry White Wine (such as Sauvignon Blanc or Pinot Grigio)
- 28 ounces Crushed Tomatoes (San Marzano style preferred)
- 4 cups Seafood Stock (high quality or homemade)
- 2 tablespoons Tomato Paste
- 1 teaspoon Dried Oregano
- 1/2 teaspoon Red Pepper Flakes (adjust for desired heat)
- 2 Bay Leaves (dried)
The Seafood Bounty
- 1 pound Manila Clams (scrubbed clean)
- 1 pound Black Mussels (scrubbed and debearded)
- 1 pound Large Shrimp (peeled and deveined, tails left on)
- 1.5 pounds Firm White Fish (Halibut or Cod, cut into 2-inch chunks)
- 1 large Dungeness Crab (cooked, cleaned, and cracked into sections)
For Garnish
- 1/4 cup Fresh Parsley (flat-leaf, chopped)
- 1 Lemon (cut into wedges)
👨🍳 Instructions
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1
In a large heavy-bottomed pot or Dutch oven, heat the olive oil over medium heat. Add the onion, fennel, and bell pepper, sautéing for 8-10 minutes until the vegetables are soft and translucent.
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2
Stir in the minced garlic and cook for just 1 minute until fragrant, being careful not to let it brown or turn bitter.
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3
Add the tomato paste and stir constantly for 2 minutes. This 'caramelizes' the paste, deepening the overall flavor of the broth.
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4
Pour in the white wine to deglaze the pot, scraping up any browned bits from the bottom with a wooden spoon. Let the wine simmer until reduced by half.
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5
Add the crushed tomatoes, seafood stock, bay leaves, oregano, and red pepper flakes. Bring the mixture to a gentle boil.
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6
Reduce the heat to low, cover the pot, and let the broth simmer for at least 30 minutes. This allows the flavors to marry and the fennel to soften completely.
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7
Taste the broth and season with salt and black pepper as needed. Remove the bay leaves.
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8
Gently add the clams and the crab pieces to the simmering broth. Cover and cook for 5 minutes.
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9
Add the mussels, shrimp, and the chunks of white fish. Cover the pot again and simmer for another 5 minutes, or until the clams and mussels have opened and the fish is opaque.
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10
Discard any clams or mussels that have failed to open after cooking.
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11
Turn off the heat. Gently stir the stew one last time to ensure the seafood is coated in the broth, taking care not to break up the delicate fish chunks.
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12
Ladle the cioppino into large, warm bowls, ensuring everyone gets a variety of shellfish and a piece of crab.
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13
Garnish generously with fresh parsley and serve immediately with lemon wedges on the side.
💡 Chef's Tips
Use the freshest seafood available; if Dungeness crab isn't in season, King Crab legs are a great substitute. Don't overcook the seafood! Add the items in stages as directed so the fish stays tender and the shrimp doesn't turn rubbery. If you can't find seafood stock, use a high-quality clam juice mixed with a little water. Always 'de-beard' your mussels by pulling the hairy string toward the hinge of the shell before cooking. Make the broth a day in advance to let the flavors intensify, then simply reheat and add the seafood right before serving.
🍽️ Serving Suggestions
Serve with a large loaf of warm, toasted sourdough bread rubbed with a raw garlic clove. Pair with a crisp, chilled California Chardonnay or a light Italian Vermentino. Provide 'discard bowls' on the table for guests to place their empty shells. Offer large cloth napkins or even bibs—eating authentic cioppino is deliciously messy! A simple green salad with a sharp vinaigrette helps cut through the richness of the stew.