Entree: United States – California Cuisine – Cioppino

Serving Size: 6

Approximate Time

Prep 30 min

Cook 35 min

Total 1 hr 5 min

Ingredients

- 3 tbsp (45 ml) extra-virgin olive oil
- 4 tbsp (56 g) unsalted butter
- 1 medium yellow onion, finely chopped
- 1 small fennel bulb, thinly sliced (reserve fronds for garnish)
- 2 celery stalks, chopped
- 4 garlic cloves, minced
- 1/2 tsp (1 g) red pepper flakes (adjust to taste)
- 2 tbsp (30 g) tomato paste
- 1 cup (240 ml) dry white wine
- 1 (28 oz) can crushed tomatoes (796 g)
- 2 cups (480 ml) fish stock
- 1 cup (240 ml) clam juice
- 1 bay leaf
- 1 tsp (1 g) dried oregano
- 1 tsp (1 g) dried basil or 1 tbsp (15 g) chopped fresh basil
- Kosher salt and freshly ground black pepper, to taste
- 1 large cooked Dungeness crab, picked, approx. 1 lb (450 g) usable meat (shells reserved for stock if desired)
- 1 lb (450 g) littleneck clams, scrubbed
- 1 lb (450 g) mussels, scrubbed and debearded
- 12 large shrimp, peeled and deveined, approx. 1 lb (450 g)
- 8 large sea scallops, approx. 8 oz (225 g)
- 1 small squid tube, cleaned and sliced into rings, approx. 8 oz (225 g)
- 1 lb (450 g) firm white fish (halibut or cod), cut into 1-inch (2.5 cm) chunks
- 1/2 cup (15 g) chopped fresh flat-leaf parsley
- 2 tbsp (30 ml) fresh lemon juice (from about 1 lemon)
- Lemon wedges, for serving
- 1 large sourdough loaf (approx. 1 lb / 450 g), sliced for serving

Instructions

Short Description:
A hearty San Francisco–style seafood stew of mixed shellfish and firm white fish simmered in a tomato-wine broth, finished with fresh herbs and served with crusty sourdough. Rich, briny, and perfect for sharing.

Regional Notes:
This California version highlights local Pacific seafood — notably Dungeness crab and Pacific mussels — in a tomato-and-wine broth inspired by San Francisco fishermen. Compared with Italian coastal stews, cioppino uses California sourdough for dipping and typically combines a wider variety of shellfish and fish in one pot.

1. In a large heavy pot or Dutch oven over medium heat, warm the olive oil and 2 tablespoons (28 g) of the butter until foaming.
2. Add the chopped onion, sliced fennel, and celery. Cook, stirring occasionally, until softened and translucent, about 6–8 minutes.
3. Add the minced garlic and red pepper flakes; cook until fragrant, about 1 minute. Stir in the tomato paste and cook 1–2 minutes to deepen the flavor.
4. Pour in the white wine to deglaze the pot, scraping up any browned bits. Raise heat and simmer until the wine is reduced by about half, 3–4 minutes.
5. Add the crushed tomatoes, fish stock, clam juice, bay leaf, oregano, and basil. Bring to a gentle simmer, then reduce heat and simmer uncovered for 15–20 minutes to meld flavors. Season with salt and pepper to taste.
6. If using crab shells for extra flavor, you may simmer them in the broth during this step, then remove before adding delicate seafood; otherwise proceed with picked crab meat.
7. Add the firmest seafood first: stir in the fish chunks, scallops, and squid rings. Simmer gently for 5 minutes.
8. Add the crab meat, then nestle the clams and mussels into the pot. Cover and cook until clams and mussels open, about 5–7 minutes. Discard any that remain closed.
9. Add the shrimp and cook until they turn pink and opaque, about 2–3 minutes. Taste and adjust seasoning with more salt, pepper, or a splash of lemon juice if desired.
10. Remove from heat and stir in the remaining 2 tablespoons (28 g) butter and the chopped parsley and fennel fronds for gloss and freshness.
11. Ladle cioppino into large bowls, making sure each serving has a mix of shellfish and fish. Serve immediately with sourdough slices and lemon wedges for squeezing.