Entree: United States – Washington — Pacific Northwest – Pacific Northwest Cioppino

Serving Size: 6

Approximate Time

Prep 25 min

Cook 40 min

Total 1 hr 5 min

Ingredients

- 3 tbsp (45 ml) olive oil
- 2 tbsp (30 g) unsalted butter
- 1 large yellow onion, finely chopped, about 1 1/2 cups (200 g)
- 1 small fennel bulb, trimmed and diced, about 1 cup (130 g)
- 1 large carrot, finely diced, about 1/2 cup (75 g)
- 4 cloves garlic, minced (about 2 tbsp / 30 g)
- 1 tsp (5 g) fennel seeds, lightly crushed (optional, for aroma)
- 1/4 tsp (1 g) crushed red pepper flakes (adjust to taste)
- 2 tbsp (30 g) tomato paste
- 1 (28 oz) can crushed tomatoes, 28 oz (800 g)
- 1 cup (240 ml) dry white wine
- 4 cups (960 ml) seafood stock or clam juice (preferably low-sodium)
- 2 bay leaves
- 4 sprigs fresh thyme (or 1 tsp / 1 g dried thyme)
- 2 tsp (10 g) kosher salt, plus more to taste
- 1/2 tsp (1 g) freshly ground black pepper
- 2 cooked Dungeness crabs, about 1.5 lb (680 g) usable meat (shells halved for presentation if desired)
- 1 lb (454 g) littleneck clams, scrubbed
- 1 lb (454 g) mussels, scrubbed and debearded
- 1 lb (454 g) firm white fish (cod or halibut), cut into 1–2 in (2.5–5 cm) pieces
- 1/2 lb (227 g) large shrimp, peeled and deveined
- 1/2 cup (10 g) fresh flat-leaf parsley, chopped
- 2 tbsp (30 ml) fresh lemon juice (about 1 lemon)
- Lemon wedges, for serving
- Crusty sourdough bread, for serving

Instructions

Short Description:
A robust tomato-based seafood stew that showcases Pacific Northwest shellfish—Dungeness crab, clams, and mussels—cooked in a savory broth with regional herbs and served with crusty sourdough for dipping.

Regional Notes:
This Washington variation highlights local seafood, using Dungeness crab as the star shellfish alongside littleneck clams and Pacific mussels. The broth is tomato-forward but brightened with Pacific herbs (thyme, bay, parsley) and finished with butter and lemon, distinguishing it from non-regional or generic cioppinos.

1. Heat olive oil and butter in a large heavy pot or Dutch oven over medium heat until butter melts. Add onion, fennel, and carrot and cook, stirring occasionally, until softened and translucent, about 8–10 minutes.
2. Stir in garlic, crushed fennel seeds (if using), and red pepper flakes and cook until fragrant, about 1 minute. Add tomato paste and cook, stirring, 2 minutes to caramelize slightly.
3. Pour in the white wine to deglaze the pot, scraping any browned bits from the bottom. Simmer until the wine is reduced by about half, 3–4 minutes.
4. Add crushed tomatoes, seafood stock or clam juice, bay leaves, and thyme. Bring to a simmer, reduce heat to maintain a gentle simmer, and cook 15 minutes to allow flavors to meld. Taste and adjust salt and pepper.
5. Increase heat to medium-high. Add clams and mussels to the simmering broth, cover, and cook until shells open, about 5–7 minutes. Using a slotted spoon transfer opened shellfish to a bowl; discard any shells that remain closed.
6. Reduce heat to medium. Add fish chunks to the broth and simmer gently for 3–4 minutes. Add shrimp and cook until shrimp are pink and opaque, about 2–3 minutes.
7. Add the cooked Dungeness crab meat (and halved shells for presentation if using) and gently warm through, 2–3 minutes. Return opened clams and mussels to the pot. Stir in chopped parsley and lemon juice, and finish with an extra pat of butter if desired for sheen.
8. Remove bay leaves and thyme stems. Taste and adjust seasoning with salt, pepper, and more lemon juice if needed.
9. Ladle the cioppino into deep bowls, distributing shellfish and fish so each serving is generous. Serve immediately with lemon wedges and plenty of crusty sourdough for dipping.