Make It A Tureen Seafood Cioppino Recipe

Sweat aromatics

In a large, heavy-bottomed pot or tureen-large saucepan set over medium heat, add 3 tablespoons extra-virgin olive oil. When oil shimmers, add the diced onion, carrots, and celery. Cook, stirring occasionally, until the vegetables are softened and translucent, about 8–10 minutes. Do not let them brown.

Add garlic and tomato paste

Add the minced garlic and 2 tablespoons tomato paste to the pot. Cook, stirring constantly, for 1–2 minutes until the garlic is fragrant and the tomato paste darkens slightly.

Deglaze and combine tomatoes

Pour in 1 cup dry white wine to deglaze, scraping any browned bits from the bottom. Let the wine reduce by about half, 2–3 minutes. Stir in the crushed tomatoes (28 oz) and optional 1 cup tomato sauce if using. Mix to combine.

Add stock and seasonings

Add 4 cups fish stock or clam juice, 2 bay leaves, 2 sprigs fresh thyme, 1 teaspoon crushed red pepper, 1.5 teaspoons salt, and 1 teaspoon black pepper. Bring the mixture to a gentle simmer, then reduce heat to low and simmer uncovered for 20 minutes to meld flavors.

Finish broth base

After simmering, taste and adjust seasoning with additional salt, pepper, or red pepper flakes to your preference. Remove and discard the thyme sprigs and bay leaves. Stir in 1 cup chopped fresh parsley, reserving the 1/4 cup for garnish.

Prepare shellfish

While the broth simmers, thoroughly scrub the clams and mussels. Discard any that are cracked or remain open when tapped. Rinse shrimp, scallops, and fish pieces and pat dry with paper towels.

Bring broth to simmer

Bring the finished broth back to a gentle, steady simmer over medium heat. Keep the pot uncovered so steam can escape.

Cook clams and mussels

Add the clams and mussels to the simmering broth, nestling them into the liquid. Cover the pot and steam for 5–7 minutes, checking after 5 minutes: the shells should be open. Remove any shells that remain closed and discard them.

Add fish and scallops

Gently add the firm white fish pieces and the scallops to the pot. Simmer uncovered for 3–4 minutes, until the fish is almost opaque and scallops are just cooked through.

Add shrimp and finish

Add the peeled shrimp and simmer for 2–3 minutes, until they turn pink and curl. Taste the broth and adjust seasoning. Stir in 2 teaspoons extra-virgin olive oil and 2 tablespoons fresh lemon juice for brightness.

Discard any unopened shellfish

Before serving, check for any clams or mussels that did not open during cooking and discard them.

Serve in a tureen

Ladle the cioppino into a warmed tureen or large serving bowl so it presents as a dramatic centerpiece. Arrange the opened shellfish and fish pieces attractively.

Garnish and accompany

Sprinkle the reserved 1/4 cup chopped fresh parsley and optional 1/2 teaspoon red pepper flakes over the top. Serve immediately with slices of crusty bread for dipping and soaking up the broth.

Storage

Leftovers: cool to room temperature, then refrigerate in a covered container for up to 2 days. Reheat gently on the stovetop; avoid prolonged simmering to prevent overcooking delicate seafood. For longer storage, remove seafood and freeze broth separately.