San Francisco Cioppino

Name: San Francisco Cioppino
Prep time: 30 min
Cook time: 55 min
Total time: 1 h 25 min
Yield: 8 servings
Cuisine: italian_american
Ingredients: 2 tbsp olive oil; 1 pcs onion (large, diced); 1 pcs fennel bulb (medium, diced, fronds reserved for garnish); 6 pcs garlic (cloves, minced); 0.5 tsp red pepper flakes; 3 tbsp tomato paste; 1 tsp dried oregano; 1 cup dry white wine; 800 g tomato (canned whole peeled tomatoes, crushed by hand); 2 cup water; 2 pcs bay leaf; 0.5 tsp salt; 1 pinch black pepper; 1 pcs dungeness crab (cooked, cleaned, and cracked into large pieces); 500 g mussels (scrubbed and debearded); 500 g clams (littleneck, scrubbed); 300 g shrimp (large, peeled and deveined, tail on); 300 g white fish fillet (halibut, cod, or seabass, cut into 2-inch chunks); 3 tbsp parsley (fresh, chopped, for garnish); 4 slices sourdough bread (grilled or toasted, for serving)

RATING

4.6/5(187)

TASTE SCORE

9/10

A robust, aromatic seafood stew born on the docks of San Francisco. Whole crab, tender shrimp, mussels, clams, and flaky white fish simmer together in a rich, slightly spicy tomato-fennel broth. Serve it with warm, crusty sourdough bread to soak up every last drop of the briny, garlicky goodness.

PREP

30m

COOK

55m

SERVES

1 CUP

351 cal

SERVINGS

METHOD · 6 STEPS

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.
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.
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.
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.
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.
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.

PRO TIPS

What to keep in mind.

6 tips from the recipe — small details that make a real difference to the final dish.

1
Always scrub mussels and clams just before cooking; any that remain open after tapping should be discarded.
2
Cook the seafood in the order specified: crab and fish need longer, while shrimp and bivalves cook quickly.
3
Let the tomato paste caramelize to a brick-red color; this deepens the broth's umami richness.
4
Use a large heavy-bottomed pot to ensure even heat and prevent the seafood from overcrowding.
5
Serve cioppino immediately after adding the shrimp; overcooked shrimp turn rubbery.
6
Place a large bowl for shells and plenty of napkins on the table—this stew is meant to be eaten with hands.

RECIPE VARIATIONS