Cioppino Recipe

Clean and inspect shellfish

Rinse mussels and clams under cold water, discard any with cracked shells or that do not close when tapped. Use a small brush to remove barnacles and pull off mussel beards. Keep refrigerated until ready to cook.

Prepare shrimp and lobster

Peel and devein shrimp if needed; leave tails on for presentation if desired. If using live lobster tails, split them lengthwise or par-cook 3–4 minutes in boiling water then remove meat from shells and cut into large chunks. If using cooked lobster meat, cut into large pieces and refrigerate until finishing.

Heat a large heavy-bottomed pot or Dutch oven over medium heat. Add olive oil and 2 tablespoons butter. When hot, add chopped onion and sliced fennel and sauté until softened and translucent, about 6–8 minutes.

Add minced garlic and cook, stirring, until fragrant, about 1 minute being careful not to brown the garlic.

Stir in tomato paste and cook 1–2 minutes to caramelize slightly, then add the white wine. Increase heat to medium-high and simmer 2–3 minutes to reduce the wine by about half.

Add crushed tomatoes, tomato passata (if using), fish stock or clam juice, bay leaves, thyme, crushed red pepper, kosher salt, and black pepper. Bring mixture to a gentle simmer, then reduce heat to medium-low and simmer uncovered for 15–20 minutes to develop flavor. Taste and adjust seasoning.

With broth simmering, add clams to the pot, cover, and cook 4–6 minutes until most clams have opened. Use a slotted spoon to transfer opened clams to a bowl; discard any that remain closed after 6–7 minutes.

Add mussels, cover, and cook 3–4 minutes until mussels open. Transfer opened mussels to the bowl with clams; discard any that remain closed.

Return bowl of opened clams and mussels to the pot. Add shrimp and lobster pieces to the simmering broth and cook 2–4 minutes, until shrimp turn pink and opaque and lobster is heated through. Do not overcook.

Stir in the remaining 1 tablespoon butter plus the cold 2 tablespoons of butter, chopped parsley, and a squeeze of lemon juice. Swirl gently until butter melts into the broth for a glossy finish. Adjust seasoning with salt and pepper, and sprinkle additional chopped parsley and a pinch of red pepper flakes if desired.

Preheat oven to 400°F (200°C). Slice the baguette lengthwise or into 1–inch diagonal slices.

In a small bowl, mix softened butter with minced garlic, chopped parsley, and a pinch of coarse sea salt. Spread the garlic butter evenly over bread halves or slices.

Place bread on a baking sheet and bake 8–10 minutes until golden and crisp on the edges. For extra browning, place under the broiler 1–2 minutes—watch carefully to avoid burning.

Ladle the cioppino into shallow bowls, making sure each portion gets an assortment of mussels, clams, shrimp, and lobster. Spoon plenty of broth over the seafood.

Serve immediately with garlic bread on the side for soaking up the broth and lemon wedges for squeezing over individual servings.