Cioppino Recipe

Prepare aromatics

In a large, heavy-bottomed pot or Dutch oven set over medium heat, add the olive oil and butter. When the butter melts, add the chopped onion, celery and fennel. Sauté, stirring occasionally, until the vegetables are soft and translucent, about 8–10 minutes.

Add the minced garlic and red pepper flakes and cook for 1–2 minutes, until fragrant but not browned.

Increase heat to medium-high, add the white wine and vermouth, and deglaze the pot, scraping any browned bits from the bottom. Let the wine reduce by about half, 3–4 minutes.

Stir in the tomato paste and cook 1 minute to caramelize slightly. Add the crushed tomatoes, fish stock (or clam juice), bay leaves, thyme sprigs, chopped parsley, kosher salt, black pepper and optional sugar. Stir to combine.

Bring the mixture to a gentle simmer, then reduce heat to low and simmer, uncovered, for 20 minutes to let flavors meld. Taste and adjust seasoning with salt, pepper or a pinch more sugar if the tomatoes are too acidic. Remove and discard the thyme sprigs and bay leaves before adding seafood.

While the broth simmers, prepare the seafood: pat shrimp, scallops and fish pieces dry with paper towels. Check mussels and clams and discard any that are open and do not close when tapped.

Bring the broth back to a gentle simmer. Add the firm white fish pieces first, tucking them into the broth. Cook for 3 minutes.

Add the shrimp and large scallops to the pot. Gently simmer for 2–3 minutes until the shrimp are pink and just cooked through and the scallops are opaque.

Add the mussels and clams, cover the pot tightly, and cook for 4–6 minutes, shaking the pot once or twice. Remove the lid and discard any mussels or clams that have not opened.

If using bay scallops or additional small shellfish, stir them in and simmer 1–2 minutes until just cooked.

Stir in the fresh lemon juice and additional chopped parsley. Taste and adjust seasoning with salt, pepper or more lemon juice as desired.

Ladle the cioppino into warmed bowls, making sure each portion gets a mix of fish, shrimp, scallops and shellfish. Serve immediately with slices of crusty bread to soak up the broth. Offer extra chopped parsley and red pepper flakes at the table.