Entree: United States – California – Cioppino (A tomato-and-wine based seafood stew of mixed shellfish and firm fish)

Serving Size: 4

Approximate Time

Prep 20 min

Cook 40 min

Total 1 hr

Ingredients

- 3 tbsp (45 ml) olive oil
- 2 tbsp (30 g) unsalted butter
- 1 medium onion, chopped, approx. 6 oz (170 g)
- 1 fennel bulb, thinly sliced, approx. 8 oz (225 g)
- 4 cloves garlic, minced, approx. 12 g
- 1 cup (240 ml) dry white wine
- 1 (28 oz) can (796 g) crushed tomatoes
- 2 tbsp (30 g) tomato paste
- 2 cups (480 ml) fish stock or clam juice
- 2 bay leaves
- 1 tsp (5 ml) dried oregano
- 1/2 tsp (2.5 ml) crushed red pepper flakes (adjust to taste)
- 1 1/2 tsp (7 ml) kosher salt, plus more to taste
- 1/2 tsp (2.5 ml) freshly ground black pepper
- 1 lb (454 g) Dungeness or rock crab, cracked
- 1 lb (454 g) littleneck clams, scrubbed
- 1 lb (454 g) mussels, debearded and scrubbed
- 1 lb (454 g) firm white fish (such as cod or halibut), cut into 1-2 inch pieces
- 12 large shrimp, approx. 12 oz (340 g), peeled and deveined
- 1/4 cup (15 g) chopped fresh parsley
- 1 lemon, cut into wedges
- Crusty bread for serving (no measurement)

Instructions

1. Heat olive oil and butter in a large heavy pot over medium heat until shimmering. Add chopped onion and sliced fennel and cook until softened and beginning to brown, about 6–8 minutes.
2. Add minced garlic and cook 30 seconds until fragrant. Stir in tomato paste and cook 1 minute. Pour in white wine and bring to a simmer, scraping up browned bits from the bottom of the pot; reduce by half, about 3–4 minutes.
3. Add crushed tomatoes, fish stock or clam juice, bay leaves, oregano, red pepper flakes, salt, and pepper. Bring to a simmer, then reduce heat and simmer gently for 20 minutes to meld flavors.
4. Taste and adjust seasoning. Add crab, clams, and mussels to the pot, cover, and simmer until shells open, about 5–7 minutes. Discard any shells that do not open.
5. Add fish chunks and shrimp to the simmering broth and cook until fish is opaque and shrimp are pink, about 3–4 minutes. Do not overcook.
6. Stir in chopped parsley and squeeze in a little lemon juice; remove bay leaves. Keep the stew hot.
7. Divide crusty bread among bowls if using. Ladle cioppino into shallow bowls, ensuring each portion has a mix of shellfish and fish, and serve with lemon wedges on the side.
8. Serve immediately so the seafood remains tender and the broth is hot for dipping bread.