Cioppino is a delicious tomato-based stew with clams, mussels, crab, shrimp, squid, fish, and scallops. Full of flavor, this San Francisco seafood delight a real treat for Sunday dinner or a gathering with friends. Enjoy it with some crusty bread on the side.
Prep Time30 minutesmins
Cook Time1 hourhr30 minutesmins
Total Time2 hourshrs
Course: Main Course
Cuisine: American
Keyword: seafood
Servings: 4
Calories: 409kcal
Author: Namiko Chen
Ingredients
For the Cioppino
1Tbspextra virgin olive oil
1Tbspunsalted butter
1clovegarlic(chopped)
¼cupwhite wine(4 Tbsp)
½lblittle neck clams
¼lbmussels
8cupsCioppino Sauce(2 QT; recipe follows)
¼tspWorcestershire sauce
1½lbdungeness crab(cooked, cleaned and cracked; to save time, you can use ¼ lb (113 g) cooked crab meat instead)
¼lbshrimp(shell-on if possible for more flavor)
¼lbsquid tubes(cut into rings)
½lbfirm-fleshed white fish fillets(I used Pacific cod cut in 2-inch (5-cm) cubes)
2ozbay scallops
For the Cioppino Sauce
2Tbspextra virgin olive oil
½–1onion(halved and thinly sliced)
1fennel bulb(halved, core removed, and thinly sliced)
4clovesgarlic(chopped)
2bay leaves
4Tbspparsley(chopped)
2Tbspbasil(chopped)
2sprigsfresh thyme
1cantomatoes(14.5 oz, 411 g; peeled, crushed by hand)
Gather all the ingredients. If you use clams and mussels, make sure to check if the shells are cracked or opened. Those that are just slightly open may still be fresh. To check, squeeze the shell shut. If they don’t stay closed, discard them. Follow my tutorial to learn how to degrit clams. I used a 1½-lb seafood medley from Costco that contains mussels, clams, shrimp, and bay scallops.
To Make the Cioppino Sauce
Heat 2 Tbsp extra virgin olive oil in a large saucepan over medium heat. Add ½–1 onion (chopped) and 1 fennel bulb (thinly sliced). Sauté until translucent.
Add 4 cloves garlic (chopped), 2 bay leaves, 4 Tbsp parsley (chopped), 2 Tbsp basil (chopped), and 2 sprigs fresh thyme. Cook, stirring, just to warm the garlic. Do not let it brown.
Stir in 1 can tomatoes (crushed), 1 can tomato sauce, 2 cups clam juice, ⅛ tsp Worcestershire sauce, and ½ Tbsp brown sugar. Add freshly ground black pepper, crushed red pepper (red pepper flakes), and Diamond Crystal kosher salt to taste.
Bring to a boil and skim off the fat, scum, and foam. Reduce the heat to medium low and simmer uncovered for about 45–60 minutes, stirring occasionally, until thickened.
To Cook the Cioppino
Put 1 Tbsp extra virgin olive oil, 1 Tbsp unsalted butter, and 1 clove garlic (chopped) in a large pot over medium heat. Cook, stirring, until the garlic is fragrant but not browned.
Add ¼ cup white wine and ½ lb little neck clams, and cover. Turn the heat up to medium high and steam until the clams start to open, about 3–5 minutes. Add ¼ lb mussels, cover, and steam until they just start to open, about 2 minutes.
Now, stir in some of the Cioppino Sauce and ¼ tsp Worcestershire sauce. Bring to a simmer.
Add 1½ lb dungeness crab (if using) and ¼ lb shrimp. Simmer for about 5 minutes.
Add ½ lb firm-fleshed white fish fillets, ¼ lb squid tubes, 2 oz bay scallops, and the cooked crab meat (if using).
Gently stir in the rest of the Cioppino Sauce (for a total of 8 cups Cioppino Sauce) and simmer until the seafood is just cooked through, about 5 minutes. Do not overcook.
Serve in large bowls, shells included. Sprinkle with minced parsley. Serve with crusty French baguette. Enjoy!
To Store
You can keep the leftovers in an airtight container and store in the refrigerator for up to 1–2 days.
Notes
The recipe is adapted from Phil’s Fish Market Cioppino recipe.