📝 About This Recipe
Born in the Italian-American neighborhood of North Beach in San Francisco, Cioppino is a soul-warming seafood stew that celebrates the bounty of the Pacific. This vibrant dish features a deeply aromatic tomato and fennel broth enriched with white wine and the natural juices of fresh shellfish. It is a messy, communal, and incredibly rewarding feast that represents the perfect marriage of Italian tradition and California’s freshest coastal ingredients.
🥗 Ingredients
The Aromatic Base
- 1/4 cup Extra Virgin Olive Oil (high quality)
- 1 large Fennel Bulb (thinly sliced, fronds reserved for garnish)
- 1 large Yellow Onion (finely diced)
- 6 Garlic Cloves (minced)
- 1 Red Bell Pepper (seeded and diced)
- 1/2 teaspoon Red Chili Flakes (adjust for heat preference)
The Broth
- 3 tablespoons Tomato Paste
- 1.5 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 fish stock)
- 1 teaspoon Dried Oregano
- 2 Bay Leaves (dried)
The Seafood
- 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 Dungeness Crab (cooked, cleaned, and cracked into pieces)
- 1/2 cup Fresh Parsley (flat-leaf, chopped for garnish)
👨🍳 Instructions
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1
In a large Dutch oven or heavy-bottomed stockpot, heat the olive oil over medium heat. Add the sliced fennel, onion, and bell pepper.
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2
Sauté the vegetables for 8-10 minutes until softened and the onions are translucent. Do not rush this; the sweetness of the fennel is key.
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3
Stir in the minced garlic and red chili flakes. Cook for 1-2 minutes until fragrant, being careful not to burn the garlic.
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4
Add the tomato paste and stir constantly for 2 minutes. This 'toasts' the paste, deepening the color and removing the raw metallic taste.
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5
Deglaze the pot by pouring in the white wine. Use a wooden spoon to scrape up any browned bits (fond) from the bottom of the pot. Simmer until the wine reduces by half.
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6
Add the crushed tomatoes, seafood stock, oregano, and bay leaves. Season with a pinch of salt and black pepper.
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7
Bring the broth to a gentle boil, then reduce heat to low. Cover and simmer for 30 minutes to allow the flavors to meld together beautifully.
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8
Taste the broth and adjust seasoning. Now, begin adding the seafood in stages, starting with the clams and mussels. Cover and cook for 3-5 minutes.
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9
Gently add the chunks of white fish, the shrimp, and the pre-cooked Dungeness crab pieces. Push them down into the liquid but do not stir vigorously, as you don't want to break the fish.
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10
Cover the pot and simmer for an additional 5 minutes, or until the shrimp are pink, the fish is opaque, and the clams/mussels have fully opened.
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11
Discard any clams or mussels that did not open. Remove the bay leaves.
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12
Ladle the stew into large, warmed bowls, ensuring everyone gets a generous mix of all the seafood. Garnish with fresh parsley and the reserved fennel fronds.
💡 Chef's Tips
Always buy the freshest seafood available; if Dungeness crab isn't in season, King Crab or Snow Crab clusters work well. Don't overcook the seafood; it continues to cook in the hot broth even after you take it off the heat. If the broth is too acidic, add a teaspoon of sugar to balance the tomatoes. Scrub your clams and mussels thoroughly under cold water to remove any grit or sand before adding them to the pot. For the best depth of flavor, use a homemade fish stock if you have the time, or a high-quality clam juice.
🍽️ 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 'discard' bowls on the table for empty shells. Keep plenty of napkins or even warm damp towels nearby for messy fingers. Start the meal with a simple green salad with a bright lemon vinaigrette to cleanse the palate.