Cioppino Recipe

Clean and prep

If not already done, peel and devein the shrimp, pat scallops dry, scrub clams and mussels under cold water, remove beards from mussels, cut firm fish into 1–1.5 inch chunks, and split the lobster tail lengthwise. Reserve lobster shells (or shrimp shells) for the broth.

Check bivalves: discard any clams or mussels that remain open after a light tap.

Sauté shells

In a medium saucepan, heat 1 tablespoon olive oil over medium heat. Add lobster or shrimp shells and sauté 3–4 minutes until fragrant and slightly browned.

Deglaze & simmer

Add 1/2 cup of the white wine and simmer 2 minutes to deglaze. Add 2 cups of fish stock (or water if unavailable), one bay leaf, and one thyme sprig. Bring to a simmer, reduce heat and simmer gently 15 minutes. Strain through a fine mesh sieve into a bowl, pressing shells to extract liquid. Discard solids. You should have about 1.5–2 cups of concentrated shell broth. Set aside.

Sweat aromatics

In a large heavy pot or Dutch oven, heat 2 tablespoons olive oil and 2 tablespoons butter over medium. Add diced onion, sliced leek, and sliced fennel. Sauté 6–8 minutes until softened and translucent but not browned. Add minced garlic and red pepper flakes and cook 1 minute until fragrant.

Add tomatoes & wine

Stir in tomato paste and cook 1 minute. Add crushed tomatoes, remaining 1/2 cup white wine, remaining fish stock (about 2 cups), and the reserved shell broth. Add remaining bay leaf, remaining thyme sprigs, salt, and black pepper. Bring to a simmer.

Reduce heat to medium-low and simmer uncovered 15–20 minutes to develop flavor. Taste and adjust salt/pepper.

Start with firmer items

Add lobster tail (meat side up) and chunks of firm white fish to the simmering tomato broth. Simmer gently 4–6 minutes until fish is opaque and lobster begins to cook through.

Add clams and mussels

Add clams and mussels, cover the pot, and cook 4–6 minutes until shells open. Stir once or twice. Remove any bivalves that do not open and discard.

Finish with shrimp and scallops

Add shrimp and scallops, simmer uncovered 2–3 minutes more until shrimp turn pink and scallops are just cooked through (opaque). Taste the broth and adjust seasoning if needed. Remove the lobster tail, chop into large pieces and return to the pot.

Stir in chopped parsley and chopped fennel fronds. Ladle cioppino into bowls making sure each serving gets a mix of seafood and broth. Garnish with extra parsley and lemon wedges. Serve immediately with crusty bread for dipping.

Estimated plating: 2–3 ladlefuls per person. Serve hot.