Cioppino And Frutti Di Mare Recipe

Clean and portion

Rinse clams under cold running water and discard any with open shells that don’t close when tapped. Pat salmon, shrimp, and scallops dry with paper towels. Cut salmon into 1-inch chunks and set all seafood in a single layer on a plate in the refrigerator until ready to use.

Chop onion, slice fennel, dice red pepper, mince garlic, chop parsley and basil, and zest and juice the lemon. Measure out wine, stock, tomatoes, and seasonings.

Sweat aromatics

Heat 2 tablespoons olive oil and 1 tablespoon butter in a large heavy-bottomed pot or Dutch oven over medium heat. Add the chopped onion, sliced fennel, and diced red pepper. Cook, stirring occasionally, until softened and translucent, about 6–8 minutes.

Add garlic and spices

Add the minced garlic, crushed red pepper flakes, smoked paprika and dried oregano. Cook, stirring constantly, until fragrant, about 30–45 seconds.

Deglaze

Pour in the dry white wine to deglaze the pot, scraping up any browned bits from the bottom. Let the wine reduce by about half, 3–4 minutes.

Add tomatoes and stock

Stir in the crushed tomatoes and tomato paste, then add the seafood stock and bay leaf. Bring the mixture to a gentle simmer, then reduce heat to low and simmer uncovered for 15 minutes to marry flavors. Taste and season with about 1 teaspoon salt and 1/2 teaspoon black pepper, adjusting to taste.

Steam clams

Increase heat to medium-high. Add the cleaned clams to the simmering broth, cover the pot, and cook until the clams open, about 5–7 minutes. Use a slotted spoon to transfer opened clams to a bowl; discard any clams that remain closed after cooking. Keep juices in the pot.

Add shrimp and scallops

Add the shrimp and scallops to the simmering broth and cook until opaque and just firm, about 2–3 minutes.

Add salmon gently

Gently nestle the salmon chunks into the simmering broth. Simmer gently (do not boil) until the salmon is just cooked through and flakes easily, about 4–5 minutes depending on chunk size. Taste the broth and adjust seasoning with additional salt, pepper, or a pinch more red pepper flakes if you want more heat.

Combine and finish

Return the reserved clams (and any juices) to the pot. Stir in the chopped parsley, basil (if using), lemon zest and lemon juice, and the remaining 1 tablespoon olive oil. Gently stir to combine and warm everything through for 1 minute. Remove and discard the bay leaf.

Plate and garnish

Ladle cioppino and frutti di mare into shallow bowls, ensuring a mix of salmon, shrimp, clams, and scallops in each. Drizzle a little olive oil and optional chili oil over each bowl. Sprinkle with extra parsley. Serve immediately with sliced crusty bread for dipping.

Leftovers: Cool quickly, refrigerate in an airtight container up to 2 days (seafood texture will change). Reheat gently over low heat; avoid boiling.