San Francisco Cioppino Recipe

Prepare aromatics

In a large heavy-bottomed Dutch oven or deep skillet, heat 3 tbs olive oil and 2 tbs butter over medium heat until butter foams. Add the diced onion, celery and fennel and sweat, stirring occasionally, until softened and translucent, about 8–10 minutes.

Add garlic and tomato paste

Add the minced garlic and cook 1 minute until fragrant. Stir in the tomato paste and cook 2–3 minutes, stirring, until the paste darkens slightly and begins to caramelize.

Deglaze and build the broth

Pour in 1 cup dry white wine to deglaze the pan, scraping any browned bits from the bottom. Let the wine reduce by about half, 3–4 minutes. Add the crushed tomatoes, 4 cups fish stock (or clam juice), 1 cup water, bay leaves, thyme sprigs, 1 tsp red pepper flakes, 1 tsp smoked paprika, 2 tsp kosher salt and 1 tsp black pepper. Stir to combine and bring to a gentle simmer.

Simmer and meld flavors

Reduce heat to low and simmer partially covered for 20–25 minutes to let the flavors meld. Taste and adjust seasoning — add up to 1 tsp more salt if needed. Remove thyme sprigs and bay leaves; stir in the chopped parsley and torn basil leaves, reserving a small amount of parsley for garnish.

Prepare shellfish

While the broth simmers, rinse mussels and clams under cold water, discarding any with broken shells or that do not close when tapped. Pat shrimp, salmon and sea bass dry and lightly season the fish pieces and shrimp with a pinch of salt and pepper.

Cook clams and mussels

Bring the broth back to a gentle, steady simmer. Add the cleaned littleneck clams and Carlsbad mussels to the pot, cover, and steam for 5–7 minutes until shells open. Use a slotted spoon to transfer opened shellfish to a bowl, leaving broth in pot. Discard any shells that remain closed.

Add firm fish

Return pot to medium-low heat. Gently add the salmon and sea bass cubes to the simmering broth and poach for 3–4 minutes until they are just opaque and flaky.

Add shrimp and finish

Add the jumbo shrimp to the pot and simmer 2–3 minutes until pink and cooked through. Return the cooked mussels and clams to the broth just to warm through (about 1 minute). Do not overcook — total seafood cooking time should be brief so fish remains tender.

Final seasoning

Taste the cioppino and adjust seasoning with salt, pepper or a pinch more red pepper flakes if desired. Stir in 1 tsp extra-virgin olive oil and the reserved chopped parsley. Keep hot until serving.

Prepare bread

Preheat oven to 375°F (190°C). Slice the fisherman's sourdough loaf into thick slices. Brush each slice lightly with the melted butter and place on a baking sheet. Warm in the oven for 6–8 minutes until toasted and golden at the edges.

Plate and serve

Ladle the cioppino into wide, shallow bowls, making sure each portion gets a mix of mussels, clams, shrimp and fish. Place toasted sourdough alongside or on the bowl. Garnish with the reserved chopped parsley, a drizzle of 1 tsp extra-virgin olive oil and serve with lemon wedges for squeezing over the seafood.