Entree: United States – Pacific Northwest (Oregon) – Dungeness Crab Cioppino

Serving Size: 6

Approximate Time

Prep 30 min

Cook 40 min

Additional 20 min

Total 1 hr 15 min

Ingredients

- 3 tbsp (45 ml) olive oil
- 2 tbsp (30 g) unsalted butter
- 1 large yellow onion, finely chopped (about 8 oz / 225 g)
- 1 fennel bulb, fronds reserved, bulb diced (about 8 oz / 225 g)
- 2 stalks celery, diced (about 4 oz / 115 g)
- 5 garlic cloves, minced (about 20 g)
- 1/2 tsp (2.5 g) crushed red pepper flakes (optional)
- 1 cup (240 ml) dry white wine (Preferably Oregon Pinot Gris)
- 1 28-oz (800 g) can crushed tomatoes
- 2 tbsp (30 g) tomato paste
- 2 cups (480 ml) seafood stock or clam juice
- 1 bay leaf
- 1 tsp (1 g) dried oregano or 1 tbsp (3 g) fresh oregano, chopped
- Salt and freshly ground black pepper, to taste
- 1 whole cooked Dungeness crab, cleaned (meat removed), approx. 1 lb (450 g) meat
- 12 littleneck clams, approx. 1 lb (450 g) in shells, scrubbed
- 1 lb (450 g) mussels, scrubbed and debearded
- 1 lb (450 g) firm white fish (halibut or rockfish), cut into 1–1.5 in / 2.5–4 cm chunks
- 8 large shrimp/prawns, peeled and deveined, approx. 1/2 lb (225 g)
- 2 tbsp (30 ml) fresh lemon juice (about 1 lemon)
- 1/4 cup (15 g) fresh flat-leaf parsley, chopped
- 2 tbsp (8 g) chopped fennel fronds (from reserved fronds)
- 1 loaf sourdough bread, about 1 lb (450 g), sliced for serving
- Extra butter (optional) for toasting bread

Instructions

Short Description:
A robust Pacific Northwest seafood stew built on a tomato-wine broth and stocked with local Dungeness crab, clams, mussels, firm white fish, and prawns. Served with crusty sourdough for soaking up the savory broth.

Regional Notes:
This Oregon variation emphasizes local Dungeness crab and other regional shellfish (littleneck clams and Pacific mussels) and often uses a local dry white like Oregon Pinot Gris in the broth. While cioppino has West Coast roots, the use of Dungeness and Pacific shellfish gives this version a distinctly Oregon coastal character.

1. Prepare shellfish: place littleneck clams in a bowl of cold salted water (1 tbsp / 15 g salt per quart / liter) for 20 minutes to purge grit, then lift them out (do not pour off sand). Scrub mussels and pull off beards; discard any mussels or clams with cracked shells or that do not close when tapped.
2. Heat 2 tbsp (30 ml) olive oil plus 1 tbsp (15 ml) butter in a large Dutch oven or heavy pot over medium heat. Add the chopped onion, fennel bulb, and celery and cook, stirring occasionally, until softened and translucent, about 6–8 minutes.
3. Add the garlic and red pepper flakes and cook 30–60 seconds until fragrant. Stir in the tomato paste and cook 1 minute to caramelize slightly.
4. Pour in the white wine and scrape up any browned bits from the bottom of the pot. Bring to a simmer and reduce by about half, 3–5 minutes.
5. Add the crushed tomatoes, seafood stock (or clam juice), bay leaf, and oregano. Season lightly with salt and pepper. Bring the mixture to a gentle simmer and cook uncovered for 15–20 minutes to meld flavors.
6. Taste and adjust seasoning. Add the clams and mussels to the simmering broth, cover the pot, and cook 5–8 minutes until the shells open. As shellfish open, remove any that open and set aside in a warm covered bowl; discard any that remain closed after cooking.
7. With the broth still at a gentle simmer, add the white fish chunks and shrimp. Cook 3–5 minutes until the fish is opaque and shrimp are pink and just cooked through.
8. Add the Dungeness crab meat and the reserved opened clams and mussels back to the pot to warm through, 1–2 minutes—do not overcook. Stir in the remaining 1 tbsp (15 ml) olive oil (or a knob of butter), lemon juice, chopped parsley, and chopped fennel fronds. Adjust salt and pepper.
9. Meanwhile, slice the sourdough and toast in a skillet with butter or under the broiler until golden. Rub slices with a cut garlic clove if desired.
10. Serve the cioppino hot in deep bowls with plenty of broth, a mix of shellfish and fish in each bowl, and the toasted sourdough for dipping. Discard any unopened shellfish.