Cioppino Recipe

Clean and portion seafood

Rinse mussels and clams under cold water; discard any with broken shells or that do not close when tapped. If mussels still have beards, remove them. Pat shrimp and fish pieces dry with paper towels. If using whole crab, crack claws and large legs into 2–3 pieces so juices release into the broth.

Keep all seafood chilled until ready to add to the broth to maintain freshness and prevent overcooking.

Sauté aromatics

In a large heavy-bottomed pot or Dutch oven over medium heat, warm the olive oil and butter until butter melts and foams. Add the chopped onion and sliced fennel and cook, stirring occasionally, until softened and translucent, about 6–8 minutes. Add the minced garlic and cook 30–60 seconds until fragrant, taking care not to brown the garlic.

Build tomato base

Stir in the tomato paste and cook 1–2 minutes to caramelize slightly. Add the crushed tomatoes, stirring to combine. Add the sugar to balance acidity.

Deglaze and simmer

Pour in the white wine and raise heat to medium-high to bring to a simmer; cook 2–3 minutes to reduce slightly and evaporate most alcohol. Add the fish stock (or chicken stock), clam juice, bay leaves, red pepper flakes, thyme, and half of the chopped parsley. Stir, bring to a gentle simmer, then reduce heat to medium-low. Simmer uncovered for 15–20 minutes to marry flavors and slightly thicken the broth. Taste and season with about 1 tsp kosher salt and 1/2 tsp black pepper, adjusting later as seafood is added.

Add firm fish and crab

Increase heat to medium-high. Gently nestle the firm white fish pieces into the simmering broth. Add the cracked crab pieces as well. Cover the pot and simmer until the fish is just opaque and crab is heated through, about 5–7 minutes depending on piece size.

Add clams and mussels

Add the cleaned clams and mussels to the pot, distributing them evenly. Cover and cook for 4–6 minutes, or until shells open (discard any that remain closed).

Finish with shrimp

Stir in the shrimp and gently fold to submerge. Cook uncovered 2–3 minutes more, until shrimp are pink and opaque and firm. Taste the broth and add remaining salt and pepper as needed, plus lemon juice for brightness.

Remove bay leaves. Ladle the cioppino into deep bowls, ensuring an even mix of broth and seafood in each serving. Sprinkle remaining chopped parsley and basil (or extra parsley) over each bowl, and finish with a drizzle of extra-virgin olive oil if desired.

Serve immediately with wedges of lemon and plenty of crusty bread for soaking up the broth.