Rinse mussels under cold water, remove beards and discard any mussels that remain open after a firm tap. Pat shrimp and scallops dry with paper towels. Cut white fish into 1–2 inch pieces and set all seafood in separate bowls in the refrigerator until needed.

Build the Base

Heat a large heavy-bottomed pot or Dutch oven over medium heat. Add 3 tbsp olive oil and 2 tbsp butter. When butter has melted and foam subsides, add the diced onion, celery, and red bell pepper. Sauté, stirring occasionally, until softened and translucent, about 6–8 minutes.

Add the minced garlic, dried oregano, thyme, and crushed red pepper. Cook, stirring, until fragrant, about 1 minute, taking care not to let the garlic brown.

Stir in the tomato paste and cook for 1–2 minutes to deepen the flavor, stirring to coat the vegetables.

Pour in the white wine to deglaze the pot, scraping up any browned bits. Bring to a simmer and reduce by about half, 3–4 minutes.

Add the crushed tomatoes, clam juice, and stock. Stir in the bay leaves, half of the chopped parsley (reserve the rest for finishing), salt, and black pepper. Bring the mixture to a gentle simmer.

Reduce heat to low and simmer uncovered for 20 minutes to concentrate the flavors. Taste and adjust salt and pepper as needed.

Cook the Seafood

Increase heat to medium. Add the firm white fish pieces to the simmering broth and cook for 3–4 minutes until they begin to firm but are not fully cooked through.

Add the shrimp, scallops (if using), and crab meat, distributing evenly. Cover the pot and simmer gently for 3 minutes.

Add the mussels, stir to nestle them into the broth, cover, and cook another 4–6 minutes until mussels have opened and shrimp are opaque. Discard any mussels that remain closed.

Taste the broth and adjust seasoning. Remove and discard bay leaves.

Finish & Serve

Turn off the heat. Stir in lemon zest and the juice of half the lemon (taste and add more if you prefer brighter acidity). Add the remaining chopped parsley and torn basil leaves if using. Drizzle 1 tbsp extra-virgin olive oil over the top.

Ladle the cioppino into shallow bowls, making sure each portion gets a mix of fish, shellfish, and plenty of broth. Serve immediately with crusty bread for dipping.