San Francisco Cioppino

1. 1
   prep

   Prep all seafood and aromatics.

   1.Scrub mussels and clams under cold water; debeard mussels. Discard any that are open and don't close when tapped.

   2.Peel and devein shrimp, leaving tails on. Cut fish into 2-inch chunks. Keep all seafood refrigerated.

   3.Dice the onion and fennel bulb. Mince the garlic cloves. Crush the canned tomatoes by hand in a bowl.
2. 2
   saute · ~11 min

   Build the aromatic base.

   1.Heat olive oil in a large heavy-bottomed pot over medium heat.

   2.Add diced onion and fennel. Cook, stirring often, until softened but not browned (8–10 minutes).

   3.Add minced garlic and red pepper flakes. Sauté until fragrant (1 minute).

   TIPKeep the heat medium—the fennel and onion should soften and sweeten, not sear.
3. 3
   saute · ~4 min

   Bloom the tomato paste and spices.

   1.Add tomato paste and dried oregano to the pot.

   2.Stir constantly and cook until the paste darkens to a brick-red color and begins to caramelize on the bottom of the pot (3–4 minutes).

   TIPDon't rush this step. Deeply caramelized tomato paste is what gives the broth its rich, savory sweetness.
4. 4
   simmer · ~30 min

   Deglaze with wine and add tomatoes.

   1.Pour in white wine and scrape up any browned bits from the bottom of the pot.

   2.Bring to a boil and cook until the wine is reduced by half (2–3 minutes).

   3.Add crushed tomatoes, water, and bay leaves. Season with salt and pepper.

   4.Bring to a boil, then reduce heat to low. Cover and simmer gently for 25 minutes, stirring occasionally.
5. 5
   simmer · ~14 min

   Cook the seafood in stages.

   1.Add the cracked crab pieces to the simmering broth first. Cover and cook for 5 minutes.

   2.Gently nestle the fish chunks into the broth. Cover and cook for 3 minutes.

   3.Add the mussels and clams on top. Cover and cook until they just begin to open (3–4 minutes).

   4.Finally, add the shrimp. Cover and cook until shrimp are pink and opaque, mussels and clams are fully open (2–3 minutes).

   TIPDiscard any mussels or clams that do not open after cooking.
6. 6
   garnish

   Finish and serve.

   1.Remove and discard bay leaves. Taste the broth and adjust salt and pepper if needed.

   2.Ladle the cioppino into large, wide bowls, dividing the seafood evenly.

   3.Generously garnish with reserved fennel fronds and fresh parsley.

   4.Serve immediately with grilled sourdough bread on the side.

   TIPPlace a large empty bowl on the table for shells and a stack of napkins—this is hands-on eating at its best.

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