Cioppino Recipe

Prepare seafood

Rinse mussels and clams under cold water; discard any with broken shells or that do not close when tapped. If using live shrimp, rinse and devein them. Pat all seafood dry with paper towels. If crab is whole, halve or quarter it for easier eating.

Set the seafood aside on a tray in the refrigerator until the broth is ready. Keep the fish pieces chilled separately so they do not overcook during earlier steps.

Sauté aromatics

In a large heavy-bottomed Dutch oven or deep wide pot (6–8 quart) heat the olive oil and butter over medium heat until butter is melted and foamy. Add the chopped onion, celery and carrot and sweat gently until softened and translucent, about 8–10 minutes, stirring occasionally so they do not brown.

Add garlic and tomato

Add the minced garlic and cook 30–45 seconds until fragrant. Stir in the tomato paste and cook 1–2 minutes to caramelize slightly. Pour in the crushed tomatoes and stir to combine.

Deglaze and simmer

Pour in the white wine and increase heat briefly to bring to a simmer; scrape up any browned bits from the pot. Let the wine reduce by about half, 3–4 minutes. Add the fish stock, bay leaves, thyme sprigs, crushed red pepper flakes, sugar (if using), salt and black pepper. Bring the mixture to a simmer, then lower heat and gently simmer uncovered for 20 minutes to marry the flavors.

Finish broth base

Taste the broth and adjust seasoning with more salt, pepper or a pinch more sugar if the tomatoes are very acidic. Remove and discard the thyme stems and bay leaves. Stir in half (about 1/2 cup) of the chopped parsley.

Add firm fish and shellfish

Bring the broth back to a gentle simmer. Add the fish pieces and arrange them in the pot so they are partially submerged. Add clams and mussels next, cover the pot and simmer 5 minutes to allow the bivalves to start opening.

Uncover and add the crab pieces and shrimp. If using crab halves, nestle them in so their meat is in the broth. Cover and cook another 5–7 minutes, or until shrimp are opaque and firm and all clams and mussels have opened. Discard any mussels or clams that remain closed.

Gently stir once or twice while cooking so flavors mix, taking care not to break up the fish into small flakes.

Final seasoning

Remove the pot from the heat. Stir in the remaining chopped parsley and squeeze in the juice of one lemon (or to taste). Adjust salt and pepper if needed.

Ladle the cioppino into wide shallow bowls, making sure each serving gets a mix of fish, shrimp, mussels, clams and pieces of crab. Garnish with additional parsley and lemon wedges. Serve immediately with plenty of crusty bread for soaking up the broth.

Optional: Serve with hot pepper flakes or extra olive oil on the side.