Cioppino (Seafood Stew) (2024)

For the Cioppino

• ▢ 1 Tbsp extra virgin olive oil
• ▢ 1 Tbsp unsalted butter
• ▢ 1 clove garlic (chopped)
• ▢ ¼ cup white wine (4 Tbsp)
• ▢ ½ lb little neck clams
• ▢ ¼ lb mussels
• ▢ 8 cups Cioppino Sauce (2 QT; recipe follows)
• ▢ ¼ tsp Worcestershire sauce
• ▢ 1½ lb dungeness crab (cooked, cleaned and cracked; to save time, you can use ¼ lb (113 g) cooked crab meat instead)
• ▢ ¼ lb shrimp (shell-on if possible for more flavor)
• ▢ ¼ lb squid tubes (cut into rings)
• ▢ ½ lb firm-fleshed white fish fillets (I used Pacific cod cut in 2-inch (5-cm) cubes)
• ▢ 2 oz bay scallops

For the Cioppino Sauce

• ▢ 2 Tbsp extra virgin olive oil
• ▢ ½–1 onion (halved and thinly sliced)
• ▢ 1 fennel bulb (halved, core removed, and thinly sliced)
• ▢ 4 cloves garlic (chopped)
• ▢ 2 bay leaves
• ▢ 4 Tbsp parsley (chopped)
• ▢ 2 Tbsp basil (chopped)
• ▢ 2 sprigs fresh thyme
• ▢ 1 can tomatoes (14.5 oz, 411 g; peeled, crushed by hand)
• ▢ 1 can tomato sauce (15 oz, 425 g)
• ▢ 2 cups clam juice (2 bottles; 8 oz, 237 ml each)
• ▢ ⅛ tsp Worcestershire sauce
• ▢ ½ Tbsp brown sugar
• ▢ freshly ground black pepper (to taste)
• ▢ crushed red pepper (red pepper flakes) (to taste)
• ▢ Diamond Crystal kosher salt (to taste)

• Gather all the ingredients. If you use clams and mussels, make sure to check if the shells are cracked or opened. Those that are just slightly open may still be fresh. To check, squeeze the shell shut. If they don’t stay closed, discard them. Follow my tutorial to learn how to degrit clams. I used a 1½-lb seafood medley from Costco that contains mussels, clams, shrimp, and bay scallops.

  

To Make the Cioppino Sauce

• Heat 2 Tbsp extra virgin olive oil in a large saucepan over medium heat. Add ½–1 onion (chopped) and 1 fennel bulb (thinly sliced). Sauté until translucent.

  

• Add 4 cloves garlic (chopped), 2 bay leaves, 4 Tbsp parsley (chopped), 2 Tbsp basil (chopped), and 2 sprigs fresh thyme. Cook, stirring, just to warm the garlic. Do not let it brown.

  

• Stir in 1 can tomatoes (crushed), 1 can tomato sauce, 2 cups clam juice, ⅛ tsp Worcestershire sauce, and ½ Tbsp brown sugar. Add freshly ground black pepper, crushed red pepper (red pepper flakes), and Diamond Crystal kosher salt to taste.

  

• Bring to a boil and skim off the fat, scum, and foam. Reduce the heat to medium low and simmer uncovered for about 45–60 minutes, stirring occasionally, until thickened.

  

To Cook the Cioppino

• Put 1 Tbsp extra virgin olive oil, 1 Tbsp unsalted butter, and 1 clove garlic (chopped) in a large pot over medium heat. Cook, stirring, until the garlic is fragrant but not browned.

  

• Add ¼ cup white wine and ½ lb little neck clams, and cover. Turn the heat up to medium high and steam until the clams start to open, about 3–5 minutes. Add ¼ lb mussels, cover, and steam until they just start to open, about 2 minutes.

  

• Now, stir in some of the Cioppino Sauce and ¼ tsp Worcestershire sauce. Bring to a simmer.

  

• Add 1½ lb dungeness crab (if using) and ¼ lb shrimp. Simmer for about 5 minutes.

  

• Add ½ lb firm-fleshed white fish fillets, ¼ lb squid tubes, 2 oz bay scallops, and the cooked crab meat (if using).

  

• Gently stir in the rest of the Cioppino Sauce (for a total of 8 cups Cioppino Sauce) and simmer until the seafood is just cooked through, about 5 minutes. Do not overcook.

  

• Serve in large bowls, shells included. Sprinkle with minced parsley. Serve with crusty French baguette. Enjoy!

  

To Store

• You can keep the leftovers in an airtight container and store in the refrigerator for up to 1–2 days.

Nutrition Facts

Cioppino

Amount per Serving

% Daily Value*

* Percent Daily Values are based on a 2000 calorie diet.

Course: Main Course

Cuisine: American

Keyword: seafood