Cioppino Recipe

If not already done by your fishmonger, clean and prepare the seafood. Crack Dungeness crab into large pieces (back shell removed if desired). Scrub mussels and remove beards; discard any that do not close when tapped. Peel and devein shrimp, leaving tails on if desired. Slice calamari tubes into 1/2-inch rings and reserve tentacles. Pat all seafood dry and keep chilled until ready to add to the pot.

Sweat the aromatics

In a large heavy pot or Dutch oven over medium heat, add olive oil and butter. When the butter melts and foams, add diced onion, sliced celery and fennel. Season lightly with salt and cook, stirring occasionally, until softened and translucent, about 6–8 minutes. Add minced garlic and cook 1 more minute until fragrant.

Build the tomato base

Stir in the tomato paste and cook 2 minutes to caramelize slightly. Add the crushed tomatoes, stirring to combine. Pour in the white wine, scraping any browned bits from the bottom of the pot. Increase heat to medium-high and simmer 3–4 minutes to reduce the wine slightly.

Add stocks and seasoning

Add the seafood stock, clam juice, bay leaves, thyme sprigs, crushed red pepper flakes, and optional sugar. Bring the mixture to a gentle simmer, then reduce heat to maintain a gentle poach. Simmer uncovered 15 minutes to marry flavors. Taste and adjust salt and pepper.

Cook firm shellfish first

Add the Dungeness crab pieces to the simmering broth and nestle them into the sauce. Cover and simmer 6–8 minutes to allow the crab to heat through and the flavors to infuse.

Add mussels and shrimp

Add the mussels and shrimp to the pot, distributing them so they sit in the broth. Cover and cook 3–5 minutes, until mussels open and shrimp turn pink and opaque. Discard any mussels that remain closed after cooking.

Finish with tender seafood

Add the calamari rings and scallops in the final 1–2 minutes of cooking—calamari becomes rubbery if overcooked, and scallops cook quickly. Simmer just until scallops are opaque and calamari is tender. Taste broth and adjust seasoning with salt, pepper, or a squeeze of lemon if needed.

Remove bay leaves and thyme sprigs. Ladle the cioppino into a large shallow bowl or into two bowls for serving, making sure each portion gets a mix of crab, mussels, shrimp, calamari, and scallops and a generous amount of broth. Sprinkle with chopped parsley and optional basil. Serve immediately with lemon wedges and plenty of crusty bread for soaking up the broth.

If desired, offer extra olive oil or melted garlic butter alongside for dipping bread.