Cioppino Soup
This San Francisco classic brings the whole ocean into one pot, with clams, shrimp, crab, and firm white fish simmered together in a deeply savory garlicky tomato wine broth. It started as a fisherman's stew made from the day's leftover catch, and it still tastes like something pulled straight off the dock. Ready in about an hour in a single pot, this impressive yet simple recipe is perfect for weekend evenings, date nights, or a low-key dinner party.
Equipment
- Large Dutch oven or stockpot wide enough to hold all seafood without overcrowding
- Wooden spoon
- Ladle
- Sharp chef's knife
- Cutting board
- Seafood cracker and pick set for cracking crab legs at the table
- Measuring cups and spoons
Ingredients
- 2 tablespoons olive oil extra virgin
- 1 small fennel bulb thinly sliced
- 1 yellow onion diced
- 2 stalks celery diced
- 4 cloves garlic minced
- 1/2 teaspoon red pepper flakes or more to taste
- 2 tablespoons tomato paste
- 1 cup dry white wine use one you'd drink
- 28 ounces San Marzano crushed tomatoes 1 can, preferably whole peeled and crushed by hand
- 3 cups fish stock or clam juice
- 1 bay leaf
- 1 teaspoon dried oregano
- 1 teaspoon dried thyme
- salt and black pepper to taste
- 1 pound Dungeness crab legs cracked, fresh or frozen (thawed)
- 1 pound littleneck clams scrubbed
- 1 pound mussels cleaned and debearded
- 1 pound large shrimp peeled and deveined
- 1 pound firm white fish such as cod or halibut, cut into chunks
For Serving
- fresh parsley chopped, for garnish
- lemon wedges for serving
- sourdough bread warm, for serving
Instructions
- Heat olive oil in a large Dutch oven over medium heat. Add fennel, onion, and celery; cook 8-10 minutes until soft and translucent. Stir in garlic and red pepper flakes; cook 1 minute until fragrant.
- Add tomato paste and cook 1-2 minutes to caramelize. Pour in white wine, scraping up browned bits, and simmer 2-3 minutes to cook off alcohol.
- Stir in crushed tomatoes, fish stock, bay leaf, oregano, thyme, salt, and pepper. Bring to a gentle simmer, cover, and cook 20-25 minutes for flavors to meld.
- Nestle crab legs and clams into the broth, cover, and cook 5-6 minutes until clams begin to open.
- Add mussels, shrimp, and fish chunks, tucking into broth. Cover and simmer 5-7 minutes until shrimp are pink, fish flakes, and mussels open. Discard any unopened shellfish.
- Remove bay leaf, taste and adjust seasoning. Ladle into shallow bowls, ensuring each gets a mix of seafood. Garnish with parsley and serve with lemon wedges and sourdough bread.
Notes
- Fresh seafood is ideal, but frozen shellfish thawed overnight in the fridge works well too.
- Add seafood in stages to avoid overcooking: crab and clams first, then mussels, shrimp, and fish.
- Use a dry white wine you would actually drink, as its flavor concentrates as the broth simmers.
- Don't skip scrubbing clams and mussels - grit in the broth ruins the dish.
- Taste the broth before adding seafood to ensure proper seasoning.
- Watch shrimp and fish closely; a minute or two too long makes them rubbery.
- The broth can be made up to 2 days ahead; add seafood fresh just before serving.
- Leftovers keep in the fridge for up to 2 days; reheat gently on the stovetop over low heat. Avoid microwaving.
- Freezing is not recommended as the texture of the shellfish suffers upon thawing.
- Feel free to substitute with calamari, bay scallops, or other fresh seafood based on availability.
Nutrition
Serving: 1BowlCalories: 340kcalCarbohydrates: 13gProtein: 40gFat: 12gSaturated Fat: 2gPolyunsaturated Fat: 2gMonounsaturated Fat: 6gCholesterol: 140mgSodium: 890mgPotassium: 780mgFiber: 3gSugar: 6gVitamin A: 15IUVitamin C: 35mgCalcium: 10mgIron: 25mg
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