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utils: { buildGptUrl: Lifestyle.GPT.buildGptUrl }, displayOnScroll: false, displayOnConsent: true, adsToCollapse: ['leaderboard*','square*'] }; if (Mntl.AdMetrics) { Mntl.AdMetrics.init("5212543", "n850587ee9071455fa6b00417a058ef9b19", initialSlots.map(slot => slot.config.id), Date.now()); } else { Mntl.AdMetrics = { pushMetrics: () => {} }; } Mntl.GPT.setMantleDependencies(mantleDependencies); Mntl.GPT.init(options); }());window.addEventListener('readyForThirdPartyTracking', () => { // Set a delay for loading the script // Specify the delay duration in pushly.xml const delay = '8'; window.setTimeout(() => { Mntl.utilities.loadExternalJS({ src: 'https://cdn.p-n.io/pushly-sdk.min.js?domain_key=M2rJmhNdRnraoHmAGUhCLrvnxJ0xFr6P4gqW', async: true }); window.PushlySDK = window.PushlySDK || []; // eslint-disable-next-line prefer-rest-params function pushly() { window.PushlySDK.push(arguments); } pushly('load', { domainKey: 'M2rJmhNdRnraoHmAGUhCLrvnxJ0xFr6P4gqW', sw: '/pushly-sdk-worker.js' }); }, parseFloat(delay) * 1000); }); window.dataLayer = window.dataLayer || []; // moved from gtm.ftl so we can initialize GTM only onLoad. 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227g), diced (about 2 cups)", "1 medium head fennel (9 ounces; 255g), trimmed of fronds and stalks (fronds reserved), then roughly diced (about 1 1/2 cups)", "2 large celery ribs (about 3 1/2 ounces; 100g each), diced (about 1 cup)", "4 medium cloves garlic (20g), smashed", "1/4 cup (65g) tomato paste", "6 blue crabs, rinsed (optional)", "2 1/2 ounces reserved shrimp shells (see below)", "1 cup (240ml) dry white wine", "2 1/2 pounds (1.1kg) non-oily white fish heads and/or bone cages, such as snapper, bass, or halibut, washed well", "Four 8–fluid ounce (240ml) bottles clam juice", "3 sprigs flat-leaf parsley", "2 dried bay leaves", "10 whole black peppercorns", "For the Roasted Red Pepper Salsa:", "2 red bell peppers (6 ounces; 170g)", "1/4 cup (60ml) extra-virgin olive oil", "1 tablespoon (15ml) fresh lemon juice", "1 tablespoon (15ml) chile paste, such as Calabrian chile paste, sambal oelek, or sriracha", "1/4 cup minced fresh herbs, such as flat-leaf parsley leaves and tender stems and reserved fennel fronds (3/4 ounce; 20g)", "3/4 teaspoon Diamond Crystal kosher salt; for table salt, use half as much by volume", "For the Cioppino:", "1/4 cup (60ml) extra-virgin olive oil", "1 medium yellow onion (8 ounces; 227g), finely diced (1 1/2 cups)", "1 medium head fennel (9 ounces; 255g), trimmed of fronds and stalks (fronds reserved), finely diced (1 1/2 cups)", "6 medium cloves garlic (30g), minced ", "1/4 teaspoon red pepper flakes", "2 teaspoons (10g) chile paste, such as Calabrian chile paste, sambal oelek, or sriracha (optional)", "4 teaspoons Diamond Crystal kosher salt, divided; for table salt, use half as much by volume", "One 28-ounce (794g) can whole peeled tomatoes, tomatoes crushed well by hand or a potato masher", "2 1/2 quarts (1.9L) Seafood Stock (recipe above)", "3/4 pound (340g) cleaned squid bodies and tentacles, bodies cut crosswise into 1/2-inch rings", "2 pounds mussels (about 36 mussels; 900g), de-bearded and rinsed", "1 dozen littleneck clams, purged ", "1 pound (454g) halibut or other firm white-fleshed fish, cut into 2-ounce portions", "3/4 pound (340g) shrimp, shelled and deveined (shells reserved for seafood stock, above)", "8 ounces (227g) jumbo crabmeat (optional)", "Sourdough bread slices, toasted, rubbed with garlic, and drizzled with extra-virgin olive oil, for serving" ] ,"recipeInstructions": [ { "@type": "HowToStep" ,"image": [ { "@type": "ImageObject", "url": "https://www.seriouseats.com/thmb/SoXvKq2e2xvtOv2KnUOByuge_tg=/1500x0/filters:no_upscale():max_bytes(150000):strip_icc()/20211201-cioppino-vicky-wasik-2-cce5bd1efa4d4b1091d04c4bf8d0be25.jpg" } ] ,"text": "For the Seafood Stock: In a large, 8- or 12-quart heavy-bottomed pot, heat olive oil over medium-high heat until shimmering. Add onion, fennel, celery, and garlic, and cook, stirring, until softened and beginning to brown, about 7 minutes. Stir in tomato paste and cook for 1 minute." } ,{ "@type": "HowToStep" ,"image": [ { "@type": "ImageObject", "url": "https://www.seriouseats.com/thmb/wJYi5VyNEfUP_xR2kGw-6Cwuy-I=/1500x0/filters:no_upscale():max_bytes(150000):strip_icc()/20211201-cioppino-vicky-wasik-5-971503c82ffc4ec68a963664650ff71c.jpg" } ] ,"text": "Add crabs (if using) and shrimp shells, and cook, stirring and scraping often, until shells are cooked through and turning red, 3 to 4 minutes." } ,{ "@type": "HowToStep" ,"image": [ { "@type": "ImageObject", "url": "https://www.seriouseats.com/thmb/mCit-PAdfsLCDvtUWzHSsESW7ww=/1500x0/filters:no_upscale():max_bytes(150000):strip_icc()/20211201-cioppino-vicky-wasik-10-a6dbfc9f5d684cdcbad14b45c8ff8364.jpg" } ] ,"text": "Add white wine, bring to a boil, then cook until raw alcohol smell is gone, about 4 minutes. Add fish heads and bones along with the clam juice. Cover with water (at least 2 1/2 quarts). Add parsley, bay leaves, and black peppercorns. Bring to a boil, reduce heat to a simmer over medium low heat, and cook for 1 hour. Strain seafood stock and reserve until ready to make cioppino. You should have about 2 quarts (1.9L); add enough water to bring total volume of the stock up to 2 1/2 quarts (2.4L), then set aside." } ,{ "@type": "HowToStep" ,"image": [ { "@type": "ImageObject", "url": "https://www.seriouseats.com/thmb/M1m_P2UShfen6nlFQcEBkwvcv3M=/1500x0/filters:no_upscale():max_bytes(150000):strip_icc()/20211201-cioppino-vicky-wasik-11-0d8fc7819b6a4784946a7d1151361cc4.jpg" } ] ,"text": "Meanwhile, for the Roasted Red Pepper Salsa: Working directly over the flame of a gas burner or under a broiler, cook the red bell peppers, using tongs to turn occasionally, until deeply charred all over, about 10 minutes. Transfer to a heatproof bowl, cover with plastic, and let stand 5 minutes." } ,{ "@type": "HowToStep" ,"image": [ { "@type": "ImageObject", "url": "https://www.seriouseats.com/thmb/XHaqLAQwB-rklFU3y6dvHVMTN0A=/1500x0/filters:no_upscale():max_bytes(150000):strip_icc()/20211201-cioppino-vicky-wasik-13-ee8d4961d3d4438b8853f3673b32fbca.jpg" } ] ,"text": "Using paper towels, rub charred skin off peppers. Stem and seed peppers, then roughly chop flesh and add to a blender jar or tall, narrow vessel compatible with an immersion blender." } ,{ "@type": "HowToStep" ,"image": [ { "@type": "ImageObject", "url": "https://www.seriouseats.com/thmb/ffCwFVUX0cIt1o1ZEAXSEb4RMko=/1500x0/filters:no_upscale():max_bytes(150000):strip_icc()/20211201-cioppino-vicky-wasik-15-1e16a271745f485ba265d541a8941c51.jpg" } ] ,"text": "Add olive oil, lemon juice, chile paste and minced fresh herbs and, using an immersion blender, blitz until fairly smooth. Stir in salt, then set aside or refrigerate for up to 5 days until ready to use." } ,{ "@type": "HowToStep" ,"image": [ { "@type": "ImageObject", "url": "https://www.seriouseats.com/thmb/Et500CkWHbECyaJBjqsQhtRdrks=/1500x0/filters:no_upscale():max_bytes(150000):strip_icc()/20211201-cioppino-vicky-wasik-17-f960a9852d3f4b2f91024c5f5bbdca95.jpg" } ] ,"text": "For the Cioppino: In a large 8- or 12-quart, heavy bottomed pot, heat olive oil over medium heat until shimmering. Add onion, fennel, garlic, red pepper flakes, and chile paste (if using). Season with 2 teaspoons salt, and cook, stirring often, until very soft but not browned, about 15 minutes; lower heat if necessary to prevent browning." } ,{ "@type": "HowToStep" ,"image": [ { "@type": "ImageObject", "url": "https://www.seriouseats.com/thmb/bwhkaOmjLNBbIMYz5jtDiEJNQKI=/1500x0/filters:no_upscale():max_bytes(150000):strip_icc()/20211201-cioppino-vicky-wasik-21-b65c7d5c61154878ba8732844a2c7afe.jpg" } ] ,"text": "Add crushed tomatoes and their juices along with the 2 1/2 quarts (2.4L) Seafood Stock. Bring to a simmer over medium heat. Add squid and cook at a gentle simmer over medium low heat for 18 minutes. Increase heat to medium high; add mussels and and clams. Bring to a simmer and reduce heat to medium; cook until they just begin to pop open, about 3 minutes. Season halibut with 3/4 teaspoon salt, gently add to broth, cook for 2 minutes. Season shrimp with 1/2 teaspoon salt, then add to broth, cook until shrimp is just pink and halibut is just cooked through, about 1 minute. Remove from heat, all the mussels and clams should be open (discard any that are unopened). Using tongs and a spider or slotted spoon, pick out 20 mussels and transfer to a medium bowl. Shell the mussels, add the mussels back into the broth, and discard the shells. Season broth with remaining 3/4 teaspoon salt." } ,{ "@type": "HowToStep" ,"image": [ { "@type": "ImageObject", "url": "https://www.seriouseats.com/thmb/9NwGSR6de_azReQ7M2Lj6X2Bml8=/1500x0/filters:no_upscale():max_bytes(150000):strip_icc()/20211201-cioppino-vicky-wasik-33-c97c5fd70adb445ab1ee46aba0f29766.jpg" } ] ,"text": "If using crabmeat, add to a strainer and lower into the simmering broth until just warmed through, about 30 seconds, then remove and arrange on a small serving bowl. Divide stew among bowls. Garnish with reserved fennel fronds, and serve with toasted sourdough, the Roasted Red Pepper Salsa, and warmed crab (if using)." } ] ,"recipeYield": "8" ,"totalTime": "PT140M" ,"review": [ { "@type": "Review", "author": { "@type": "Person", "name": "Noah Rosenbaum" }, "reviewBody": "Hello any chance you can share the original Easy Cioppino recipe that was at:\nhttps://www.seriouseats.com/recipes/2013/08/easy-cioppino-recipe.html\n\nIt now redirects to this one and I loved the old one because it was so easy. Thanks!" } , { "@type": "Review", "reviewRating": { "@type": "Rating", "ratingValue": "5" }, "author": { "@type": "Person", "name": "R O" }, "reviewBody": "In the pot NOW! At least the stock is. Roasting peppers next." } , { "@type": "Review", "reviewRating": { "@type": "Rating", "ratingValue": "5" }, "author": { "@type": "Person", "name": "R O" }, "reviewBody": "Complexity is pretty high for this delicious legendary seafood stew, but I can understand the lengths you go to achieve a wonderful foundation - the Broth!\nAlong with extremely fresh seafood, the equally important part of this scrumptious winter creation, this is a hearty menagerie to display the best of the PNW!\nThanks for the inspiration. Can't wait to delve into and create. \n\nPlease link or share where you purchased the immersion blender vessel? I've looked all over and finally resigned to a small graduated breaker, but really love the one in the presentation pic! It's taller and clear and hopefully glass. \n\nAt the mouth of The Columbia,\n\nRick" } , { "@type": "Review", "author": { "@type": "Person", "name": "glenn verdini" }, "reviewBody": "I have a couple of differences/options to mention: \n\n1. Approach to cooking and serving this dish.\n The broth lends itself to being reheated and enriched even further as additional batches of fin fish/shellfish are cooked in it and served.\n My approach is to make much more broth than needed with the intent to serve it several times, including 1 stint in the freezer so I don't have it too many times in a short period and get sick of it.\n I heat up the entire batch of stock but only cook the amount of seafood that I'm going to serve for that meal. Every time the stock is better than the last!\n Italians don't usually approach cooking a dish for just ourselves or just 1 meal; we share it and we extend it. \n\n2. Broth Style\n I was brought up with this dish being served 2 ways:\n * As a soup, as described in this recipe\n * As a thicker version, served over linguine.\n to make the thicker version, I would puree the veggies, fish and canned tomatoes used to make the stock.\n And I would never use clam juice due to the incredible amount of salt.\n\n3. The sequencing of the fish and shellfish is unnecessarily complicated.\n I make enough stock so that I can use a taller pot than a dutch oven because it allows for more \"room\" so to speak.\n I don't cook squid in mine so I won't speak to that point, but, everything else is cooked in the following sequence.\n 12 - 15 minutes is allowed for cooking the shellfish once they are added.\n * Add littleneck or countneck clames\n 4 minutes later * Add mussels\n 2 minutes later * Add Sea Scallops ( I use, not mentioned in recipe)\n 2 minutes later * Add Fish (cut into reasonable chunks for serving and eating easily)\n 2 minutes later * Add Shrimp.\n Should be ready after 2-5 minutes.\n During the sequence, change the time based on results and size of items.\n A toasted piece of garlic bread is usually either served aside or at the bottom of the bowl with more at the table.\n Each person should also have a small bowl or share a larger bowl with a neighbor for the shells and such. Extra napkins and wet naps are a good idea.\n Use a slotted spoon to portion the fish and shellfish and then a ladle to portion out the broth. \n Heated bowls!!\n\n 4. Choice of Halibut\n That's a more expensive fish than other white, flaky fish. It taste greats and stays well as a chunk, but, unless it's been frozen, it's much more than cod, haddock, hake, cusk, etc. I'm lucky enough to be an East Coast fisherman so I make it in the fall with tautog.\n As I've experienced at Portuguese restaurants, since it's \"your meal\", nothing says you can't mix in freshwater fish as well. I've had Portuguese Azorean Fish Stew with salmon, perch, littlenecks, haddock, etc. all mixed together and it was great!" } , { "@type": "Review", "author": { "@type": "Person", "name": "donna simmonds" }, "reviewBody": "excellent! We didn't manage to obtain any fish frames, heads or scraps for the both. Followed the both recipe, but used extra shrimp shells from the freezer and 2 quarts of lobster stock to make up for missing ingredients. Paired with a Le Pre Vaujour 2020 Sancerre. This was our anniversary dinner we made together this year, instead of dining out =D" } ] ,"mainEntityOfPage": { "@type": ["WebPage"] ,"@id": "https://www.seriouseats.com/cioppino-san-francisco-seafood-stew-5212543" ,"breadcrumb": { "@type": "BreadcrumbList", "itemListElement": [ { "@type": "ListItem", "position": 1, "item": { "@id": "https://www.seriouseats.com/all-recipes-5117985", "name": "Recipes" } } , { "@type": "ListItem", "position": 2, "item": { "@id": "https://www.seriouseats.com/holiday-season-recipes-5117984", "name": "Holidays & Seasons" } } , { "@type": "ListItem", "position": 3, "item": { "@id": "https://www.seriouseats.com/winter-recipes-5117930", "name": "Winter" } } , { "@type": "ListItem", "position": 4, "item": { "@id": "https://www.seriouseats.com/christmas-recipes-5117929", "name": "Christmas" } } ] }} } ]</script> </head><body>  <svg class="mntl-svg-resource is-hidden"> <defs> <symbol id="icon-alert"> <svg width="30" height="29" viewBox="0 0 30 29" fill="none" 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class="heading__title">Cioppino (San Francisco Seafood Stew)</h1> <p class="heading__subtitle">Good cioppino starts with a rich broth and ends with perfectly cooked fish.</p> </div> <div id="article-meta_container_1-0" class="comp article-meta_container mntl-block"><div id="article-meta_1-0" class="comp article-meta mntl-block article-meta--updated-article-header" data-tracking-container="true"><div id="lifestyle-food-bylines_1-0" class="comp lifestyle-food-bylines mntl-bylines"><div id="mntl-bylines__group_1-0" class="comp mntl-bylines__group mntl-block mntl-bylines__group--author"><div id="mntl-bylines__item_1-0" class="comp mntl-bylines__item mntl-attribution__item mntl-attribution__item--has-date"> <span class="mntl-attribution__item-descriptor">By</span> <div data-tooltip="Daniel joined the Serious Eats culinary team in 2014 and writes recipes, equipment reviews, articles on cooking techniques. Prior to that he was a food editor at Food & Wine magazine, and the staff writer for Time Out New York's restaurant and bars section." tabindex="0" data-inline-tooltip="true"> <a href="https://www.seriouseats.com/daniel-gritzer-5118638" rel="nocaes" data-trigger-link="true" class="mntl-attribution__item-name" tabindex="-1" >Daniel Gritzer</a> <div id="mntl-author-tooltip_1-0" class="comp mntl-author-tooltip mntl-tooltip mntl-group"> <div class="mntl-author-tooltip__top "> <div class="mntl-author-tooltip__image-wrapper"> <div class="img-placeholder" style="padding-bottom:100.0%;"> <img data-src="https://www.seriouseats.com/thmb/q8xiNLuheFIClspB1l8b1MI0d7M=/40x40/filters:no_upscale():max_bytes(150000):strip_icc()/daniel-gritzer-095af850d50f4cd593487117353243fd.jpg" alt="Daniel Gritzer" class="lazyload mntl-author-tooltip__image" width="40" height="40" /> <noscript> <img src="https://www.seriouseats.com/thmb/q8xiNLuheFIClspB1l8b1MI0d7M=/40x40/filters:no_upscale():max_bytes(150000):strip_icc()/daniel-gritzer-095af850d50f4cd593487117353243fd.jpg" alt="Daniel Gritzer" width="40" height="40" class="img--noscript mntl-author-tooltip__image" /> </noscript> </div> </div> <div id="mntl-author-tooltip__name_1-0" class="comp mntl-author-tooltip__name mntl-attribution__item "> <a href="https://www.seriouseats.com/daniel-gritzer-5118638" rel="nocaes" class="mntl-attribution__item-name" tabindex="0" >Daniel Gritzer</a> </div> <div id="mntl-author-tooltip__social-nav_1-0" class="comp mntl-author-tooltip__social-nav lifestyle-food-social-nav mntl-social-nav" data-tracking-container="true"> <ul class="social-nav__list"> <li class="social-nav__item social-nav__item--instagram"> <a href="https://www.instagram.com/dgritzer/" target="_blank" rel="noopener nocaes" class="social-nav__link social-nav__link--instagram" aria-label="Visit Daniel Gritzer's Instagram" > <svg class="icon icon-instagram social-nav__icon" > <use xmlns:xlink="http://www.w3.org/1999/xlink" xlink:href="#icon-instagram" href="#icon-instagram"></use> </svg> </a> </li> <li class="social-nav__item social-nav__item--twitter"> <a href="https://twitter.com/dgritzer" target="_blank" rel="noopener nocaes" class="social-nav__link social-nav__link--twitter" aria-label="Visit Serious Eats's X" > <svg class="icon icon-twitter social-nav__icon" > <use xmlns:xlink="http://www.w3.org/1999/xlink" xlink:href="#icon-twitter" href="#icon-twitter"></use> </svg> </a> </li> <li class="social-nav__item social-nav__item--linkedin"> <a href="https://www.linkedin.com/in/daniel-gritzer-68380ab" target="_blank" rel="noopener nocaes" class="social-nav__link social-nav__link--linkedin" aria-label="Visit Daniel Gritzer's LinkedIn" > <svg class="icon icon-linkedin social-nav__icon" > <use xmlns:xlink="http://www.w3.org/1999/xlink" xlink:href="#icon-linkedin" href="#icon-linkedin"></use> </svg> </a> </li> </ul> </div> <span id="mntl-author-tooltip__job-title_1-0" class="comp mntl-author-tooltip__job-title mntl-text-block">Editorial Director</span> <div class="mntl-author-tooltip__bio"> Daniel joined the Serious Eats culinary team in 2014 and writes recipes, equipment reviews, articles on cooking techniques. Prior to that he was a food editor at Food & Wine magazine, and the staff writer for Time Out New York's restaurant and bars section. </div> </div> <div class="mntl-author-tooltip__bottom"> <span class="mntl-author-tooltip__learn-more-text">Learn about Serious Eats'</span> <a href="/about-us-5120006#toc-editorial-guidelines" rel="nocaes" class="mntl-author-tooltip__learn-more-link" >Editorial Process</a> </div> </div></div> </div> <div class="mntl-attribution__item-date">Updated August 04, 2023</div></div> </div> <div id="article-meta__feedback_1-0" class="comp article-meta__feedback mntl-block"><div id="aggregate-star-rating_1-0" class="comp aggregate-star-rating mntl-block js-feedback-trigger" data-tracking-container="true"><div id="aggregate-star-rating__stars_1-0" class="comp aggregate-star-rating__stars mntl-aggregate-star-rating mntl-rating" data-doc-id="5212543"><a href="#" rel="nocaes" data-rating="1" data-ordinal="1" class="active" aria-label="Rate 1-star" ><svg 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mntl-block"><button id="recipe-jump-button_1-0" class="comp recipe-jump-button mntl-button text-label-300 button--contained-standard"> Jump to recipe <svg class="icon icon-arrow-down mntl-button__icon " > <use xmlns:xlink="http://www.w3.org/1999/xlink" xlink:href="#icon-arrow-down" href="#icon-arrow-down"></use> </svg> </button></div> <div id="article__header--project_1-0" class="comp article__header--project mntl-sc-page mntl-block article-intro text-passage structured-content" data-sc-sticky-offset="220" data-sc-ad-label-height="11" data-sc-ad-track-spacing="100" data-sc-min-track-height="250" data-sc-max-track-height="600" data-sc-breakpoint="50em" data-sc-load-immediate="1" data-sc-content-positions="[1, 1, 1, 1, 1, 1, 1]" data-bind-scroll-on-start="true"><div id="mntl-sc-block_1-0" class="comp mntl-sc-block lifestyle-sc-block-callout mntl-sc-block-callout mntl-block theme-whyitworks text-passage" data-tracking-id="mntl-sc-block-callout" data-tracking-container="true"><h3 id="mntl-sc-block-callout-heading_1-0" class="comp mntl-sc-block-callout-heading mntl-text-block">Why It Works</h3> <div id="mntl-sc-block-callout-body_1-0" class="comp mntl-sc-block-callout-body mntl-text-block text-passage"><ul><li>A rich seafood stock ensures this cioppino is full of flavor, not bland and watery.</li><li>Carefully sequencing the poaching of each type of seafood in the broth leads to perfect results, not mushy, overcooked fish.</li><li>A flavorful roasted red pepper salsa adds additional layers of flavor to the stew.</li></ul></div></div> <p id="mntl-sc-block_2-0" class="comp mntl-sc-block mntl-sc-block-html"> Cioppino is from San Francisco and the seafood found in a simmering pot there will usually come from the Pacific, but its roots are oceans away, up and down the coast of Italy and the South of France, where this style of tomatoey seafood stew is common. </p> <div id="mntl-sc-block_3-0" class="comp mntl-sc-block mntl-sc-block-adslot mntl-block"></div> <p id="mntl-sc-block_4-0" class="comp mntl-sc-block mntl-sc-block-html"> The word "cioppino" most likely comes from "ciuppin," a Ligurian variant of these Mediterranean stews, which was brought to San Francisco by Genoese immigrants more than a century ago. In my copy of the Italian cookbook <em>La Cucina Ligure</em> by Alessando Molinari Pradelli, there are two versions of ciuppin. In one, which the book describes as "particolare" to convey its relative strangeness, the fish in the ciuppin is left whole; in the other, presented as the more traditional one, the fish is puréed to make a creamy broth, much like a French <a href="https://www.seriouseats.com/bouillabaisse-marseillaise-fish-stew-recipe" data-component="link" data-source="inlineLink" data-type="internalLink" data-ordinal="1">bouillabaisse</a>. It's worth noting that both of the ciuppin recipes in that book only call for fin fish and not the shellfish that's required in a cioppino, although I've found other Italian recipes for ciuppin online that incorporate a wider variety of seafood. In any event, trying to pinpoint every last detail of cioppino's origin is a bit of a fool's errand since the fishermen and sailors of the Mediterranean have travelled up and down that coast for millennia, spreading cooking traditions all the while—that is, after all, why this type of soup has so many variants throughout the region. </p> <div id="mntl-sc-block_5-0" class="comp mntl-sc-block mntl-sc-block-adslot mntl-block"></div> <p id="mntl-sc-block_6-0" class="comp mntl-sc-block mntl-sc-block-html"> To many American eyes, a bowl of cioppino may look a lot like what they think of as bouillabaisse, but that's a misconception. What often gets passed off as "bouillabaisse" over here is really just a saffron-inflected cioppino, sometimes with lobster tossed in. That Americanized "bouillabaisse" is without a doubt delicious, but it's <a href="https://www.seriouseats.com/bouillabaisse-marseillaise-fish-stew-recipe" data-component="link" data-source="inlineLink" data-type="internalLink" data-ordinal="1">also a pretty far cry from what bouillabaisse is supposed to be</a>. </p> <div id="mntl-sc-block_7-0" class="comp mntl-sc-block mntl-sc-block-adslot mntl-block"></div> <p id="mntl-sc-block_8-0" class="comp mntl-sc-block mntl-sc-block-html"> So what defines cioppino? Well, for starters, lots of Pacific seafood, if you're lucky enough to live there, including mussels and clams, shrimp, squid, fish, and crab like Dungeness, which at the prices Dungeness goes for these days is admittedly an extravagant touch. If you don't live near the Pacific, it's still easy enough to make cioppino, since most of those ingredients can be easily substituted with Atlantic varieties. </p> <div id="mntl-sc-block_9-0" class="comp mntl-sc-block mntl-sc-block-adslot mntl-block"></div> <p id="mntl-sc-block_10-0" class="comp mntl-sc-block mntl-sc-block-html"> Beyond the seafood, cioppino is based on a rich seafood broth flavored with white wine and plenty of tomato. A slice of San Francisco sourdough toast (or any <a href="https://www.seriouseats.com/how-to-make-sourdough-bread" data-component="link" data-source="inlineLink" data-type="internalLink" data-ordinal="1">sourdough</a>, really) is the proper finishing touch. </p> <div id="mntl-sc-block_11-0" class="comp mntl-sc-block mntl-sc-block-adslot mntl-block"></div> <p id="mntl-sc-block_12-0" class="comp mntl-sc-block mntl-sc-block-html"> In developing this recipe, I had a few goals. First, while there are some very good renditions of cioppino out there, I have too often been the victim of thin and watery attempts at it. Priority number one was to ensure a broth so flavorful that it justifies the expense of making cioppino in the first place. I also wanted to land on a technique for cooking the stew that would ensure all the seafood in the bowl hits the table perfectly cooked, a difficult task given the variety of the seafood in the pot and how quickly some of it can overcook. </p> <div id="mntl-sc-block_13-0" class="comp mntl-sc-block mntl-sc-block-adslot mntl-block"></div> <p id="mntl-sc-block_14-0" class="comp mntl-sc-block mntl-sc-block-html"> The last thing I was intent on figuring out was how to incorporate capsicum flavor. Peppers usually find their way into cioppino in one way or another, often as chile flakes to add heat and sometimes as bell pepper cooked into the broth's aromatic base, along with other classic aromatics like onion, garlic, and celery. I wanted to take those basic ideas but be more thoughtful about them, all with the goal of creating a more delicious final stew. </p> <div id="mntl-sc-block_15-0" class="comp mntl-sc-block mntl-sc-block-adslot mntl-block"></div> <span class="heading-toc" id="toc-building-a-better-broth-for-cioppino"></span><h2 id="mntl-sc-block_16-0" class="comp mntl-sc-block lifestyle-sc-block-heading mntl-sc-block-heading"> <span class="mntl-sc-block-heading__text"> Building a Better Broth for Cioppino </span> </h2> <figure id="mntl-sc-block_17-0" class="comp mntl-sc-block lifestyle-sc-block-image mntl-sc-block-universal-image mntl-sc-block-image--no-theme no-theme mntl-sc-block-image figure-landscape figure-high-res"> <div class="figure-media"> <div class="img-placeholder" style="padding-bottom:75.0%;"> <img data-src="https://www.seriouseats.com/thmb/mFMtsJi5wWbb8GecdzpjVlflXDk=/1500x0/filters:no_upscale():max_bytes(150000):strip_icc()/20211201-cioppino-vicky-wasik-9-976927fc66d14667a796964decc34070.jpg" width="2800" height="2100" data-srcset="https://www.seriouseats.com/thmb/Ch8I1UYMV0dAyaiY5KjH01QTwqk=/750x0/filters:no_upscale():max_bytes(150000):strip_icc()/20211201-cioppino-vicky-wasik-9-976927fc66d14667a796964decc34070.jpg 750w" data-sizes="750px" alt="Clam juice is poured from the bottle into a pot that contains fish heads, crab bodies, tomato paste, and aromatic vegetables." class="lazyload universal-image__image" data-expand="300" data-hi-res-src="https://www.seriouseats.com/thmb/mFMtsJi5wWbb8GecdzpjVlflXDk=/1500x0/filters:no_upscale():max_bytes(150000):strip_icc()/20211201-cioppino-vicky-wasik-9-976927fc66d14667a796964decc34070.jpg" id=mntl-sc-block-image_1-0 data-tracking-container="true" data-img-lightbox="true" data-click-tracked="true" /> <noscript> <img src="https://www.seriouseats.com/thmb/mFMtsJi5wWbb8GecdzpjVlflXDk=/1500x0/filters:no_upscale():max_bytes(150000):strip_icc()/20211201-cioppino-vicky-wasik-9-976927fc66d14667a796964decc34070.jpg" width="2800" height="2100" class="img--noscript universal-image__image" srcset="https://www.seriouseats.com/thmb/Ch8I1UYMV0dAyaiY5KjH01QTwqk=/750x0/filters:no_upscale():max_bytes(150000):strip_icc()/20211201-cioppino-vicky-wasik-9-976927fc66d14667a796964decc34070.jpg 750w" sizes="750px" alt="Clam juice is poured from the bottle into a pot that contains fish heads, crab bodies, tomato paste, and aromatic vegetables." /> </noscript> </div> </div> </figure> <p id="mntl-sc-block_18-0" class="comp mntl-sc-block mntl-sc-block-html"> It's disappointing to eat a cioppino that's loaded with seafood and weak on flavor, but it's an unfortunately common experience. Much of the seafood that's served in the bowl is cooked quickly and has little time to infuse the broth with any flavor. In my experience, it's not enough to build the stew in one pot from start to finish—you'll never capture the flavor the stew deserves. Instead, you have to make a rich seafood stock first, one where you can cook flavorful things like fish parts and crabs <em>hard</em>, extracting as much flavor as possible (and, from the fish heads, their natural gelatin, which will give the broth more more body). </p> <div id="mntl-sc-block_19-0" class="comp mntl-sc-block mntl-sc-block-adslot mntl-block"></div> <p id="mntl-sc-block_20-0" class="comp mntl-sc-block mntl-sc-block-html"> Because cioppino is a more robust stew, I don't take the delicate approach of a traditional French <a href="https://www.seriouseats.com/fish-stock-fumet-recipe" data-component="link" data-source="inlineLink" data-type="internalLink" data-ordinal="1">fumet</a>. Instead I sauté onion, fennel, celery, and garlic with tomato paste more aggressively, allowing the aromatics to brown a little. </p> <div id="mntl-sc-block_21-0" class="comp mntl-sc-block mntl-sc-block-adslot mntl-block"></div> <p id="mntl-sc-block_22-0" class="comp mntl-sc-block mntl-sc-block-html"> Next, I toss in whatever affordable crustacean I can wrangle—here on the East Coast, that meant blue crab bodies and the reserved shells from the shrimp that'll end up in the final stew (if you can get head-on shrimp, even better, chuck those shrimp heads into the stockpot for even more flavor). I know live crabs can be difficult to find in some parts, so just do the best you can; if you can't get any, or if the crabs are too expensive to justify using in a stock, it's okay to skip them. </p> <div id="mntl-sc-block_23-0" class="comp mntl-sc-block mntl-sc-block-adslot mntl-block"></div> <p id="mntl-sc-block_24-0" class="comp mntl-sc-block mntl-sc-block-html"> After that, I add dry white wine and fish bones and heads from any lean, white-fleshed variety, like snapper, bass, halibut, etc. You can almost always get those kinds of fish scraps at a good fishmonger—they're happy to sell what would likely otherwise be garbage for a low price. Just make sure they're fresh (ask to smell them if in doubt), because a fish stock made from old fish isn't going to make a broth anyone will want to eat. </p> <div id="mntl-sc-block_25-0" class="comp mntl-sc-block mntl-sc-block-adslot mntl-block"></div> <p id="mntl-sc-block_26-0" class="comp mntl-sc-block mntl-sc-block-html"> To further develop a rich seafood flavor, I also dump a couple small bottles of <a href="https://www.seriouseats.com/use-clam-juice-as-stock-umami-flavor-enhancer" data-component="link" data-source="inlineLink" data-type="internalLink" data-ordinal="1">clam juice</a> into the pot. We'll be adding actual fresh clams and their juices later, but it's still a great ingredient for building a very flavorful stock. </p> <div id="mntl-sc-block_27-0" class="comp mntl-sc-block mntl-sc-block-adslot mntl-block"></div> <p id="mntl-sc-block_28-0" class="comp mntl-sc-block mntl-sc-block-html"> Once the whole thing has simmered for an hour or so, it's ready to strain and be used in the actual cioppino.<br/> </p> <div id="mntl-sc-block_29-0" class="comp mntl-sc-block mntl-sc-block-adslot mntl-block"></div> <span class="heading-toc" id="toc-the-capsicum-conundrum-how-to-get-the-best-capsicum-flavor-with-a-roasted-red-pepper-salsa"></span><h2 id="mntl-sc-block_30-0" class="comp mntl-sc-block lifestyle-sc-block-heading mntl-sc-block-heading"> <span class="mntl-sc-block-heading__text"> The Capsicum Conundrum: How to Get the Best Capsicum Flavor With a Roasted Red Pepper Salsa </span> </h2> <figure id="mntl-sc-block_31-0" class="comp mntl-sc-block lifestyle-sc-block-image mntl-sc-block-universal-image mntl-sc-block-image--no-theme no-theme mntl-sc-block-image figure-landscape figure-high-res"> <div class="figure-media"> <div class="img-placeholder" style="padding-bottom:75.0%;"> <img data-src="https://www.seriouseats.com/thmb/WYASPTFVHGCqWVHSrhkj6fG_eyA=/1500x0/filters:no_upscale():max_bytes(150000):strip_icc()/20211201-cioppino-vicky-wasik-34-04c5850d625742a1b4538c681b64e0a5.jpg" width="2800" height="2100" data-srcset="https://www.seriouseats.com/thmb/wefsTF2mtiLHgTyBS4HX5MjSWSE=/750x0/filters:no_upscale():max_bytes(150000):strip_icc()/20211201-cioppino-vicky-wasik-34-04c5850d625742a1b4538c681b64e0a5.jpg 750w" data-sizes="750px" alt="A small dish holds a deep red, rough red pepper puree, flecked with minced herbs." class="lazyload universal-image__image" data-expand="300" data-hi-res-src="https://www.seriouseats.com/thmb/WYASPTFVHGCqWVHSrhkj6fG_eyA=/1500x0/filters:no_upscale():max_bytes(150000):strip_icc()/20211201-cioppino-vicky-wasik-34-04c5850d625742a1b4538c681b64e0a5.jpg" id=mntl-sc-block-image_2-0 data-tracking-container="true" data-img-lightbox="true" data-click-tracked="true" /> <noscript> <img src="https://www.seriouseats.com/thmb/WYASPTFVHGCqWVHSrhkj6fG_eyA=/1500x0/filters:no_upscale():max_bytes(150000):strip_icc()/20211201-cioppino-vicky-wasik-34-04c5850d625742a1b4538c681b64e0a5.jpg" width="2800" height="2100" class="img--noscript universal-image__image" srcset="https://www.seriouseats.com/thmb/wefsTF2mtiLHgTyBS4HX5MjSWSE=/750x0/filters:no_upscale():max_bytes(150000):strip_icc()/20211201-cioppino-vicky-wasik-34-04c5850d625742a1b4538c681b64e0a5.jpg 750w" sizes="750px" alt="A small dish holds a deep red, rough red pepper puree, flecked with minced herbs." /> </noscript> </div> </div> </figure> <p id="mntl-sc-block_32-0" class="comp mntl-sc-block mntl-sc-block-html"> Cioppino isn't a fiery stew, but it usually has at least a little heat from chile flakes. A lot of recipes also cook red or green bell pepper into the stew's aromatic base. That's a flavor I love in Cajun and Creole cooking, where green bell pepper is a crucial part of the "holy trinity" of aromatics that ground a wide range of dishes from <a href="https://www.seriouseats.com/creole-style-red-jambalaya-chicken-sausage-shrimp-recipe" data-component="link" data-source="inlineLink" data-type="internalLink" data-ordinal="1">jambalaya</a> and <a href="https://www.seriouseats.com/cajun-gumbo-with-chicken-and-andouille-recipe" data-component="link" data-source="inlineLink" data-type="internalLink" data-ordinal="2">gumbo</a> to <a href="https://www.seriouseats.com/shrimp-etouffee" data-component="link" data-source="inlineLink" data-type="internalLink" data-ordinal="3">étouffée</a>, but here I felt like it would get lost in the broth. I wanted to capture that pepper flavor, but in a more thoughtful way. </p> <div id="mntl-sc-block_33-0" class="comp mntl-sc-block mntl-sc-block-adslot mntl-block"></div> <p id="mntl-sc-block_34-0" class="comp mntl-sc-block mntl-sc-block-html"> I went about that in two ways: First, I cook the stew itself with both red pepper flakes and a bit of chile paste, for a more complex chile heat. Which chile paste you use is up to you. I used a Calabrian chile paste that I had on hand, but sriracha, sambal oelek, or other chile pastes will work. </p> <div id="mntl-sc-block_35-0" class="comp mntl-sc-block mntl-sc-block-adslot mntl-block"></div> <p id="mntl-sc-block_36-0" class="comp mntl-sc-block mntl-sc-block-html"> Second, I used the bell peppers as inspiration to create a condiment to serve alongside the stew, charring them and then puréeing the roasted pepper flesh with olive oil, lemon juice, more chile paste, and fresh herbs (I minced up some parsley and the fronds from the fennel that goes into the stock and stew). It's a more concentrated and dynamic expression of the pepper that's a delicious and easy upgrade to a classic cioppino.<br/> </p> <div id="mntl-sc-block_37-0" class="comp mntl-sc-block mntl-sc-block-adslot mntl-block"></div> <span class="heading-toc" id="toc-the-seafood-sequence-the-best-way-to-cook-seafood-in-cioppino"></span><h2 id="mntl-sc-block_38-0" class="comp mntl-sc-block lifestyle-sc-block-heading mntl-sc-block-heading"> <span class="mntl-sc-block-heading__text"> The Seafood Sequence: The Best Way to Cook Seafood in Cioppino </span> </h2> <figure id="mntl-sc-block_39-0" class="comp mntl-sc-block lifestyle-sc-block-image mntl-sc-block-universal-image mntl-sc-block-image--no-theme no-theme mntl-sc-block-image figure-landscape figure-high-res"> <div class="figure-media"> <div class="img-placeholder" style="padding-bottom:75.0%;"> <img data-src="https://www.seriouseats.com/thmb/XYG6wjM-bOTzAkW8vGaFWjjiQ78=/1500x0/filters:no_upscale():max_bytes(150000):strip_icc()/20211201-cioppino-vicky-wasik-25-2-a181c1ce7aa541c1b57920da63586993.jpg" width="2800" height="2100" data-srcset="https://www.seriouseats.com/thmb/U4fKnfQQoki-6xXGAh4l8MQ9IjQ=/750x0/filters:no_upscale():max_bytes(150000):strip_icc()/20211201-cioppino-vicky-wasik-25-2-a181c1ce7aa541c1b57920da63586993.jpg 750w" data-sizes="750px" alt="Portions of raw halibut sit in a fine mesh strainer suspended over a simmering pot of cioppino, ready to be dipped in and cooked." class="lazyload universal-image__image" data-expand="300" data-hi-res-src="https://www.seriouseats.com/thmb/XYG6wjM-bOTzAkW8vGaFWjjiQ78=/1500x0/filters:no_upscale():max_bytes(150000):strip_icc()/20211201-cioppino-vicky-wasik-25-2-a181c1ce7aa541c1b57920da63586993.jpg" id=mntl-sc-block-image_3-0 data-tracking-container="true" data-img-lightbox="true" data-click-tracked="true" /> <noscript> <img src="https://www.seriouseats.com/thmb/XYG6wjM-bOTzAkW8vGaFWjjiQ78=/1500x0/filters:no_upscale():max_bytes(150000):strip_icc()/20211201-cioppino-vicky-wasik-25-2-a181c1ce7aa541c1b57920da63586993.jpg" width="2800" height="2100" class="img--noscript universal-image__image" srcset="https://www.seriouseats.com/thmb/U4fKnfQQoki-6xXGAh4l8MQ9IjQ=/750x0/filters:no_upscale():max_bytes(150000):strip_icc()/20211201-cioppino-vicky-wasik-25-2-a181c1ce7aa541c1b57920da63586993.jpg 750w" sizes="750px" alt="Portions of raw halibut sit in a fine mesh strainer suspended over a simmering pot of cioppino, ready to be dipped in and cooked." /> </noscript> </div> </div> </figure> <p id="mntl-sc-block_40-0" class="comp mntl-sc-block mntl-sc-block-html"> The last key step to a great cioppino is not ruining the seafood. There's a lot that goes into the pot, and if you aren't careful, it can easily overcook. I ended up cooking the seafood in the following sequence: </p> <div id="mntl-sc-block_41-0" class="comp mntl-sc-block mntl-sc-block-adslot mntl-block"></div> <ul id="mntl-sc-block_42-0" class="comp mntl-sc-block mntl-sc-block-html"> <li><strong>Squid</strong>: Squid can either be cooked very briefly or for a longer period of about 25 minutes, both of which will deliver tender results; anything in the middle is likely to be rubbery. I love the flavor of long-stewed squid, and since this is a stew, it seemed like an obvious choice to go with that. It also makes things easier to manage, since the squid can just stay in the pot without fear of it overcooking.</li><li><strong>Mussels and Clams</strong>: Mussels and clams go in next, giving enough time for heat to penetrate their shells and pop them open.<br/></li><li><strong>Fish:</strong> I recommend portioning the fish into 2-ounce pieces, which are just the right size per serving.</li><li><strong>Shrimp</strong>: Finishing up with the quickest-cooking of the raw proteins, I add the shrimp and in no time they'll turn pink.</li><li><strong>Crab</strong>: Since Dungeness is hard to come by where I live, I decided to add the crab to the stew in the form of pre-cooked crabmeat (lump blue crab or Jonah crab are common options), which is by far the easiest way to incorporate crab into the stew for most home cooks. Shelled crabmeat needs nothing more than a very brief dip in the broth before serving. Crab is an important ingredient in cioppino, but it's also the one that varies most from place to place, so what you end up using will influence how to need to prepare it. If you do use shell-on crabs, I recommend warming them first, either in the broth or another way, and then divvying them among the serving plates.</li> </ul> <div id="mntl-sc-block_43-0" class="comp mntl-sc-block mntl-sc-block-adslot mntl-block"></div> <p id="mntl-sc-block_44-0" class="comp mntl-sc-block mntl-sc-block-html"> By sequencing the addition of seafood in order of cooking time, everything should be perfect just as the cioppino is ready to hit the table.<br/> </p> <div id="mntl-sc-block_45-0" class="comp mntl-sc-block mntl-sc-block-adslot mntl-block"></div> <div id="mntl-sc-block_46-0" class="comp mntl-sc-block lifestyle-sc-block-callout mntl-sc-block-callout mntl-block theme-originalpublishdate text-passage" data-tracking-id="mntl-sc-block-callout" data-tracking-container="true"><h3 id="mntl-sc-block-callout-heading_2-0" class="comp mntl-sc-block-callout-heading mntl-text-block">December 2021</h3> <div id="mntl-sc-block-callout-body_2-0" class="comp mntl-sc-block-callout-body mntl-text-block text-passage"><p>This recipe was cross-tested in 2023 and lightly edited to streamline some of the cooking process.</p></div></div></div> <div id="structured-project-content_1-0" class="comp structured-project-content mntl-block article__content right-rail structured-content"><div id="recipe-decision-block_1-0" class="comp recipe-decision-block"> <p class="recipe-decision-block__header">Recipe Details</p> <h2 class="recipe-decision-block__title">Cioppino (San Francisco Seafood Stew) Recipe</h2> <div id="recipe-decision-block__container_1-0" class="comp recipe-decision-block__container project-meta"> <div class="project-meta__times-container"> <div class="prep-time project-meta__prep-time"> <span class="meta-text"> <span class="meta-text__label">Prep</span> <span class="meta-text__data">20 mins</span> </span> </div> <div class="cook-time project-meta__cook-time"> <span class="meta-text"> <span class="meta-text__label">Cook</span> <span class="meta-text__data">2 hrs</span> </span> </div> <div class="total-time project-meta__total-time"> <span class="meta-text"> <span class="meta-text__label">Total</span> <span class="meta-text__data">2 hrs 20 mins</span> </span> </div> </div> <div class="project-meta__results-container"> <div class="recipe-serving project-meta__recipe-serving"> <span class="meta-text"> <span class="meta-text__label">Serves</span> <span class="meta-text__data">6 to 8 Servings</span> </span> </div> </div> </div> <div class="recipe-decision-block__buttons"> <button id="relish-save-meta_1-0" class="comp relish-save-meta relish-save mntl-relish-save-btn mntl-button" data-tracking-container="true"> Save <svg class="icon icon-save-meta mntl-button__icon relish-save-icon" > <use xmlns:xlink="http://www.w3.org/1999/xlink" xlink:href="#icon-save-meta" href="#icon-save-meta"></use> </svg> </button> <form id="recipe-decision-block__print-button_1-0" class="comp recipe-decision-block__print-button print-button" method="POST" action="/cioppino-san-francisco-seafood-stew-5212543?print" data-tracking-container="true" target="_blank"><button id="button_2-0" class="comp button btn" type="submit" aria-label="Print this article"> <svg class="print-button__icon"> <use xmlns:xlink="http://www.w3.org/1999/xlink" xlink:href="#icon-print-meta"></use> </svg> Print </button> <input type="hidden" value="true" name="print" /> <input type="hidden" value="8906a683e34b92c810181b4efdf5464d" name="CSRFToken" /> </form> </div> </div> <div id="mm-recipes-cook-mode_1-0" class="comp mm-recipes-cook-mode" data-screen-wake-locked="false"> <button class="mm-recipes-cook-mode__button" aria-pressed="false" aria-label="Toggle Cook Mode"> <span class="mm-recipes-cook-mode__slider"></span> </button> <span class="mm-recipes-cook-mode__label"> Cook Mode <span class="mm-recipes-cook-mode__optional-note">(Keep screen awake)</span> </span> </div> <section id="section--ingredients_1-0" class="comp section--ingredients section"> <header class="section__header "><div class="loc section-header"><div id="mntl-block_1-0" class="comp mntl-block section-header--ingredients"><h2 id="text-block_1-0" class="comp text-block section__title"> Ingredients </h2></div> </div></header> <div class="loc section-content section__content "><ul id="ingredient-list_1-0" class="comp ingredient-list simple-list simple-list--circle "> <li class="simple-list__item js-checkbox-trigger ingredient text-passage"> <strong>For the Seafood Stock:</strong> </li> <li class="simple-list__item js-checkbox-trigger ingredient text-passage"> 2 tablespoons (30ml) extra-virgin olive oil </li> <li class="simple-list__item js-checkbox-trigger ingredient text-passage"> 1 medium yellow onion (8 ounces; 227g), diced (about 2 cups) </li> <li class="simple-list__item js-checkbox-trigger ingredient text-passage"> 1 medium head fennel (9 ounces; 255g), trimmed of fronds and stalks (fronds reserved), then roughly diced (about 1 1/2 cups) </li> <li class="simple-list__item js-checkbox-trigger ingredient text-passage"> 2 large celery ribs (about 3 1/2 ounces; 100g each), diced (about 1 cup) </li> <li class="simple-list__item js-checkbox-trigger ingredient text-passage"> 4 medium cloves garlic (20g), smashed </li> <li class="simple-list__item js-checkbox-trigger ingredient text-passage"> 1/4 cup (65g) tomato paste </li> <li class="simple-list__item js-checkbox-trigger ingredient text-passage"> 6 blue crabs, rinsed (optional) </li> <li class="simple-list__item js-checkbox-trigger ingredient text-passage"> 2 1/2 ounces reserved shrimp shells (see below) </li> <li class="simple-list__item js-checkbox-trigger ingredient text-passage"> 1 cup (240ml) dry white wine </li> <li class="simple-list__item js-checkbox-trigger ingredient text-passage"> 2 1/2 pounds (1.1kg) non-oily white fish heads and/or bone cages, such as snapper, bass, or halibut, washed well </li> <li class="simple-list__item js-checkbox-trigger ingredient text-passage"> Four 8–fluid ounce (240ml) bottles clam juice </li> <li class="simple-list__item js-checkbox-trigger ingredient text-passage"> 3 sprigs flat-leaf parsley </li> <li class="simple-list__item js-checkbox-trigger ingredient text-passage"> 2 dried bay leaves </li> <li class="simple-list__item js-checkbox-trigger ingredient text-passage"> 10 whole black peppercorns </li> <li class="simple-list__item js-checkbox-trigger ingredient text-passage"> <strong>For the Roasted Red Pepper Salsa:</strong> </li> <li class="simple-list__item js-checkbox-trigger ingredient text-passage"> 2 red bell peppers (6 ounces; 170g) </li> <li class="simple-list__item js-checkbox-trigger ingredient text-passage"> 1/4 cup (60ml) extra-virgin olive oil </li> <li class="simple-list__item js-checkbox-trigger ingredient text-passage"> 1 tablespoon (15ml) fresh lemon juice </li> <li class="simple-list__item js-checkbox-trigger ingredient text-passage"> 1 tablespoon (15ml) chile paste, such as Calabrian chile paste, sambal oelek, or sriracha </li> <li class="simple-list__item js-checkbox-trigger ingredient text-passage"> 1/4 cup minced fresh herbs, such as flat-leaf parsley leaves and tender stems and reserved fennel fronds (3/4 ounce; 20g) </li> <li class="simple-list__item js-checkbox-trigger ingredient text-passage"> 3/4 teaspoon Diamond Crystal kosher salt; for table salt, use half as much by volume </li> <li class="simple-list__item js-checkbox-trigger ingredient text-passage"> <strong>For the Cioppino:</strong> </li> <li class="simple-list__item js-checkbox-trigger ingredient text-passage"> 1/4 cup (60ml) extra-virgin olive oil </li> <li class="simple-list__item js-checkbox-trigger ingredient text-passage"> 1 medium yellow onion (8 ounces; 227g), finely diced (1 1/2 cups) </li> <li class="simple-list__item js-checkbox-trigger ingredient text-passage"> 1 medium head fennel (9 ounces; 255g), trimmed of fronds and stalks (fronds reserved), finely diced (1 1/2 cups) </li> <li class="simple-list__item js-checkbox-trigger ingredient text-passage"> 6 medium cloves garlic (30g), minced </li> <li class="simple-list__item js-checkbox-trigger ingredient text-passage"> 1/4 teaspoon red pepper flakes </li> <li class="simple-list__item js-checkbox-trigger ingredient text-passage"> 2 teaspoons (10g) chile paste, such as Calabrian chile paste, sambal oelek, or sriracha (optional) </li> <li class="simple-list__item js-checkbox-trigger ingredient text-passage"> 4 teaspoons Diamond Crystal kosher salt, divided; for table salt, use half as much by volume </li> <li class="simple-list__item js-checkbox-trigger ingredient text-passage"> One 28-ounce (794g) can whole peeled tomatoes, tomatoes crushed well by hand or a potato masher </li> <li class="simple-list__item js-checkbox-trigger ingredient text-passage"> 2 1/2 quarts (1.9L) Seafood Stock (recipe above) </li> <li class="simple-list__item js-checkbox-trigger ingredient text-passage"> 3/4 pound (340g) cleaned squid bodies and tentacles, bodies cut crosswise into 1/2-inch rings </li> <li class="simple-list__item js-checkbox-trigger ingredient text-passage"> 2 pounds mussels (about 36 mussels; 900g), de-bearded and rinsed </li> <li class="simple-list__item js-checkbox-trigger ingredient text-passage"> 1 dozen littleneck clams, purged </li> <li class="simple-list__item js-checkbox-trigger ingredient text-passage"> 1 pound (454g) halibut or other firm white-fleshed fish, cut into 2-ounce portions </li> <li class="simple-list__item js-checkbox-trigger ingredient text-passage"> 3/4 pound (340g) shrimp, shelled and deveined (shells reserved for seafood stock, above) </li> <li class="simple-list__item js-checkbox-trigger ingredient text-passage"> 8 ounces (227g) jumbo crabmeat (optional) </li> <li class="simple-list__item js-checkbox-trigger ingredient text-passage"> Sourdough bread slices, toasted, rubbed with garlic, and drizzled with extra-virgin olive oil, for serving </li> </ul> <div id="relish-shop_1-0" class="comp relish-shop mntl-relish-shop-btn"> <div id="shop-button"> </div> </div> </div> </section> <div id="mm-ads-native_1-0" class="comp mm-ads-native mm-ads-native--labeled" style="--native-ad-height: auto"><div id="mm-ads-native__adunit_1-0" class="comp mm-ads-native__adunit mm-ads-gpt-dynamic-adunit mm-ads-gpt-adunit gpt native dynamic"> <div id="native" class="wrapper" data-type="native" data-pos="native" data-priority="4" data-sizes="[[1, 3],"fluid"]" data-rtb="false" data-wait-for-third-party="false" data-targeting="{}"></div> </div></div> <section id="section--instructions_1-0" class="comp section--instructions section"> <header class="section__header "><h2 class="section__title " data-title-tag="">Directions</h2></header> <div class="loc section-content section__content "><div id="structured-project__steps_1-0" class="comp structured-project__steps mntl-sc-page mntl-block text-passage structured-content" data-sc-sticky-offset="60" data-sc-ad-label-height="24" data-sc-ad-track-spacing="100" data-sc-min-track-height="250" data-sc-max-track-height="600" data-sc-breakpoint="50em" data-sc-load-immediate="1" data-sc-content-positions="[300,600,900,1200,1500,1800,2100]" data-bind-scroll-on-start="true"><OL id="mntl-sc-block_47-0" class="comp mntl-sc-block mntl-sc-block-startgroup mntl-sc-block-group--OL"> <LI id="mntl-sc-block_48-0" class="comp mntl-sc-block mntl-sc-block-startgroup mntl-sc-block-group--LI"> <p id="mntl-sc-block_49-0" class="comp mntl-sc-block mntl-sc-block-html"> <strong>For the Seafood Stock: </strong>In a large, 8- or 12-quart heavy-bottomed pot, heat olive oil over medium-high heat until shimmering. Add onion, fennel, celery, and garlic, and cook, stirring, until softened and beginning to brown, about 7 minutes. Stir in tomato paste and cook for 1 minute.<br/> </p> <figure id="mntl-sc-block_50-0" class="comp mntl-sc-block lifestyle-sc-block-image mntl-sc-block-universal-image mntl-sc-block-image--no-theme no-theme mntl-sc-block-image figure-landscape figure-high-res"> <div class="figure-media"> <div class="img-placeholder" style="padding-bottom:75.0%;"> <img data-src="https://www.seriouseats.com/thmb/SoXvKq2e2xvtOv2KnUOByuge_tg=/1500x0/filters:no_upscale():max_bytes(150000):strip_icc()/20211201-cioppino-vicky-wasik-2-cce5bd1efa4d4b1091d04c4bf8d0be25.jpg" width="2800" height="2100" data-srcset="https://www.seriouseats.com/thmb/S_E0g9jtRo6VC4FZ_kv9FDW4MA8=/750x0/filters:no_upscale():max_bytes(150000):strip_icc()/20211201-cioppino-vicky-wasik-2-cce5bd1efa4d4b1091d04c4bf8d0be25.jpg 750w" data-sizes="750px" alt="Fennel and celery with tomato paste in the pot." class="lazyload universal-image__image" data-expand="300" data-hi-res-src="https://www.seriouseats.com/thmb/SoXvKq2e2xvtOv2KnUOByuge_tg=/1500x0/filters:no_upscale():max_bytes(150000):strip_icc()/20211201-cioppino-vicky-wasik-2-cce5bd1efa4d4b1091d04c4bf8d0be25.jpg" id=mntl-sc-block-image_4-0 data-tracking-container="true" data-img-lightbox="true" data-click-tracked="true" /> <noscript> <img src="https://www.seriouseats.com/thmb/SoXvKq2e2xvtOv2KnUOByuge_tg=/1500x0/filters:no_upscale():max_bytes(150000):strip_icc()/20211201-cioppino-vicky-wasik-2-cce5bd1efa4d4b1091d04c4bf8d0be25.jpg" width="2800" height="2100" class="img--noscript universal-image__image" srcset="https://www.seriouseats.com/thmb/S_E0g9jtRo6VC4FZ_kv9FDW4MA8=/750x0/filters:no_upscale():max_bytes(150000):strip_icc()/20211201-cioppino-vicky-wasik-2-cce5bd1efa4d4b1091d04c4bf8d0be25.jpg 750w" sizes="750px" alt="Fennel and celery with tomato paste in the pot." /> </noscript> </div> </div> </figure> <div id="mntl-sc-block_51-0" class="comp mntl-sc-block mntl-sc-block-adslot mntl-block"></div> </LI> <LI id="mntl-sc-block_53-0" class="comp mntl-sc-block mntl-sc-block-startgroup mntl-sc-block-group--LI"> <p id="mntl-sc-block_54-0" class="comp mntl-sc-block mntl-sc-block-html"> Add crabs (if using) and shrimp shells, and cook, stirring and scraping often, until shells are cooked through and turning red, 3 to 4 minutes.<br/> </p> <figure id="mntl-sc-block_55-0" class="comp mntl-sc-block lifestyle-sc-block-image mntl-sc-block-universal-image mntl-sc-block-image--no-theme no-theme mntl-sc-block-image figure-landscape figure-high-res"> <div class="figure-media"> <div class="img-placeholder" style="padding-bottom:75.0%;"> <img data-src="https://www.seriouseats.com/thmb/wJYi5VyNEfUP_xR2kGw-6Cwuy-I=/1500x0/filters:no_upscale():max_bytes(150000):strip_icc()/20211201-cioppino-vicky-wasik-5-971503c82ffc4ec68a963664650ff71c.jpg" width="2800" height="2100" data-srcset="https://www.seriouseats.com/thmb/5KY44mzDrHHzEEbaaFuN2GA4EmI=/750x0/filters:no_upscale():max_bytes(150000):strip_icc()/20211201-cioppino-vicky-wasik-5-971503c82ffc4ec68a963664650ff71c.jpg 750w" data-sizes="750px" alt="Crabs in the pot, coated in the tomato paste and aromatics." class="lazyload universal-image__image" data-expand="300" data-hi-res-src="https://www.seriouseats.com/thmb/wJYi5VyNEfUP_xR2kGw-6Cwuy-I=/1500x0/filters:no_upscale():max_bytes(150000):strip_icc()/20211201-cioppino-vicky-wasik-5-971503c82ffc4ec68a963664650ff71c.jpg" id=mntl-sc-block-image_5-0 data-tracking-container="true" data-img-lightbox="true" data-click-tracked="true" /> <noscript> <img src="https://www.seriouseats.com/thmb/wJYi5VyNEfUP_xR2kGw-6Cwuy-I=/1500x0/filters:no_upscale():max_bytes(150000):strip_icc()/20211201-cioppino-vicky-wasik-5-971503c82ffc4ec68a963664650ff71c.jpg" width="2800" height="2100" class="img--noscript universal-image__image" srcset="https://www.seriouseats.com/thmb/5KY44mzDrHHzEEbaaFuN2GA4EmI=/750x0/filters:no_upscale():max_bytes(150000):strip_icc()/20211201-cioppino-vicky-wasik-5-971503c82ffc4ec68a963664650ff71c.jpg 750w" sizes="750px" alt="Crabs in the pot, coated in the tomato paste and aromatics." /> </noscript> </div> </div> </figure> <div id="mntl-sc-block_56-0" class="comp mntl-sc-block mntl-sc-block-adslot mntl-block"></div> </LI> <LI id="mntl-sc-block_58-0" class="comp mntl-sc-block mntl-sc-block-startgroup mntl-sc-block-group--LI"> <p id="mntl-sc-block_59-0" class="comp mntl-sc-block mntl-sc-block-html"> Add white wine, bring to a boil, then cook until raw alcohol smell is gone, about 4 minutes. Add fish heads and bones along with the clam juice. Cover with water (at least 2 1/2 quarts). Add parsley, bay leaves, and black peppercorns. Bring to a boil, reduce heat to a simmer over medium low heat, and cook for 1 hour. Strain seafood stock and reserve until ready to make cioppino. You should have about 2 quarts (1.9L); add enough water to bring total volume of the stock up to 2 1/2 quarts (2.4L), then set aside.<br/> </p> <figure id="mntl-sc-block_60-0" class="comp mntl-sc-block lifestyle-sc-block-image mntl-sc-block-universal-image mntl-sc-block-image--no-theme no-theme mntl-sc-block-image figure-landscape figure-high-res"> <div class="figure-media"> <div class="img-placeholder" style="padding-bottom:75.0%;"> <img data-src="https://www.seriouseats.com/thmb/mCit-PAdfsLCDvtUWzHSsESW7ww=/1500x0/filters:no_upscale():max_bytes(150000):strip_icc()/20211201-cioppino-vicky-wasik-10-a6dbfc9f5d684cdcbad14b45c8ff8364.jpg" width="2800" height="2100" data-srcset="https://www.seriouseats.com/thmb/finnCMYS5Ue7hV0gROmsNnzEDgs=/750x0/filters:no_upscale():max_bytes(150000):strip_icc()/20211201-cioppino-vicky-wasik-10-a6dbfc9f5d684cdcbad14b45c8ff8364.jpg 750w" data-sizes="750px" alt="The seafood stock fully loaded into the pot, including fish heads and bones, and herbs." class="lazyload universal-image__image" data-expand="300" data-hi-res-src="https://www.seriouseats.com/thmb/mCit-PAdfsLCDvtUWzHSsESW7ww=/1500x0/filters:no_upscale():max_bytes(150000):strip_icc()/20211201-cioppino-vicky-wasik-10-a6dbfc9f5d684cdcbad14b45c8ff8364.jpg" id=mntl-sc-block-image_6-0 data-tracking-container="true" data-img-lightbox="true" data-click-tracked="true" /> <noscript> <img src="https://www.seriouseats.com/thmb/mCit-PAdfsLCDvtUWzHSsESW7ww=/1500x0/filters:no_upscale():max_bytes(150000):strip_icc()/20211201-cioppino-vicky-wasik-10-a6dbfc9f5d684cdcbad14b45c8ff8364.jpg" width="2800" height="2100" class="img--noscript universal-image__image" srcset="https://www.seriouseats.com/thmb/finnCMYS5Ue7hV0gROmsNnzEDgs=/750x0/filters:no_upscale():max_bytes(150000):strip_icc()/20211201-cioppino-vicky-wasik-10-a6dbfc9f5d684cdcbad14b45c8ff8364.jpg 750w" sizes="750px" alt="The seafood stock fully loaded into the pot, including fish heads and bones, and herbs." /> </noscript> </div> </div> </figure> <div id="mntl-sc-block_61-0" class="comp mntl-sc-block mntl-sc-block-adslot mntl-block"></div> </LI> <LI id="mntl-sc-block_63-0" class="comp mntl-sc-block mntl-sc-block-startgroup mntl-sc-block-group--LI"> <p id="mntl-sc-block_64-0" class="comp mntl-sc-block mntl-sc-block-html"> <strong>Meanwhile, for the Roasted Red Pepper Salsa: </strong>Working directly over the flame of a gas burner or under a broiler, cook the red bell peppers, using tongs to turn occasionally, until deeply charred all over, about 10 minutes. Transfer to a heatproof bowl, cover with plastic, and let stand 5 minutes.<br/> </p> <figure id="mntl-sc-block_65-0" class="comp mntl-sc-block lifestyle-sc-block-image mntl-sc-block-universal-image mntl-sc-block-image--no-theme no-theme mntl-sc-block-image figure-landscape figure-high-res"> <div class="figure-media"> <div class="img-placeholder" style="padding-bottom:75.0%;"> <img data-src="https://www.seriouseats.com/thmb/M1m_P2UShfen6nlFQcEBkwvcv3M=/1500x0/filters:no_upscale():max_bytes(150000):strip_icc()/20211201-cioppino-vicky-wasik-11-0d8fc7819b6a4784946a7d1151361cc4.jpg" width="2800" height="2100" data-srcset="https://www.seriouseats.com/thmb/MCca1e5XdUnHD6YJFBDYiKkoaJE=/750x0/filters:no_upscale():max_bytes(150000):strip_icc()/20211201-cioppino-vicky-wasik-11-0d8fc7819b6a4784946a7d1151361cc4.jpg 750w" data-sizes="750px" alt="Charred red bell peppers sitting directly over the burner flame." class="lazyload universal-image__image" data-expand="300" data-hi-res-src="https://www.seriouseats.com/thmb/M1m_P2UShfen6nlFQcEBkwvcv3M=/1500x0/filters:no_upscale():max_bytes(150000):strip_icc()/20211201-cioppino-vicky-wasik-11-0d8fc7819b6a4784946a7d1151361cc4.jpg" id=mntl-sc-block-image_7-0 data-tracking-container="true" data-img-lightbox="true" data-click-tracked="true" /> <noscript> <img src="https://www.seriouseats.com/thmb/M1m_P2UShfen6nlFQcEBkwvcv3M=/1500x0/filters:no_upscale():max_bytes(150000):strip_icc()/20211201-cioppino-vicky-wasik-11-0d8fc7819b6a4784946a7d1151361cc4.jpg" width="2800" height="2100" class="img--noscript universal-image__image" srcset="https://www.seriouseats.com/thmb/MCca1e5XdUnHD6YJFBDYiKkoaJE=/750x0/filters:no_upscale():max_bytes(150000):strip_icc()/20211201-cioppino-vicky-wasik-11-0d8fc7819b6a4784946a7d1151361cc4.jpg 750w" sizes="750px" alt="Charred red bell peppers sitting directly over the burner flame." /> </noscript> </div> </div> </figure> <div id="mntl-sc-block_66-0" class="comp mntl-sc-block mntl-sc-block-adslot mntl-block"></div> </LI> <LI id="mntl-sc-block_68-0" class="comp mntl-sc-block mntl-sc-block-startgroup mntl-sc-block-group--LI"> <p id="mntl-sc-block_69-0" class="comp mntl-sc-block mntl-sc-block-html"> Using paper towels, rub charred skin off peppers. Stem and seed peppers, then roughly chop flesh and add to a blender jar or tall, narrow vessel compatible with an immersion blender.<br/> </p> <figure id="mntl-sc-block_70-0" class="comp mntl-sc-block lifestyle-sc-block-image mntl-sc-block-universal-image mntl-sc-block-image--no-theme no-theme mntl-sc-block-image figure-landscape figure-high-res"> <div class="figure-media"> <div class="img-placeholder" style="padding-bottom:75.0%;"> <img data-src="https://www.seriouseats.com/thmb/XHaqLAQwB-rklFU3y6dvHVMTN0A=/1500x0/filters:no_upscale():max_bytes(150000):strip_icc()/20211201-cioppino-vicky-wasik-13-ee8d4961d3d4438b8853f3673b32fbca.jpg" width="2800" height="2100" data-srcset="https://www.seriouseats.com/thmb/_x13wcUVDCI7dyc2EPb4xo63D40=/750x0/filters:no_upscale():max_bytes(150000):strip_icc()/20211201-cioppino-vicky-wasik-13-ee8d4961d3d4438b8853f3673b32fbca.jpg 750w" data-sizes="750px" alt="Chopping the roasted pepper flesh after the charred skins have been cleaned off." class="lazyload universal-image__image" data-expand="300" data-hi-res-src="https://www.seriouseats.com/thmb/XHaqLAQwB-rklFU3y6dvHVMTN0A=/1500x0/filters:no_upscale():max_bytes(150000):strip_icc()/20211201-cioppino-vicky-wasik-13-ee8d4961d3d4438b8853f3673b32fbca.jpg" id=mntl-sc-block-image_8-0 data-tracking-container="true" data-img-lightbox="true" data-click-tracked="true" /> <noscript> <img src="https://www.seriouseats.com/thmb/XHaqLAQwB-rklFU3y6dvHVMTN0A=/1500x0/filters:no_upscale():max_bytes(150000):strip_icc()/20211201-cioppino-vicky-wasik-13-ee8d4961d3d4438b8853f3673b32fbca.jpg" width="2800" height="2100" class="img--noscript universal-image__image" srcset="https://www.seriouseats.com/thmb/_x13wcUVDCI7dyc2EPb4xo63D40=/750x0/filters:no_upscale():max_bytes(150000):strip_icc()/20211201-cioppino-vicky-wasik-13-ee8d4961d3d4438b8853f3673b32fbca.jpg 750w" sizes="750px" alt="Chopping the roasted pepper flesh after the charred skins have been cleaned off." /> </noscript> </div> </div> </figure> <div id="mntl-sc-block_71-0" class="comp mntl-sc-block mntl-sc-block-adslot mntl-block"></div> </LI> <LI id="mntl-sc-block_73-0" class="comp mntl-sc-block mntl-sc-block-startgroup mntl-sc-block-group--LI"> <p id="mntl-sc-block_74-0" class="comp mntl-sc-block mntl-sc-block-html"> Add olive oil, lemon juice, chile paste and minced fresh herbs and, using an immersion blender, blitz until fairly smooth. Stir in salt, then set aside or refrigerate for up to 5 days until ready to use.<br/> </p> <figure id="mntl-sc-block_75-0" class="comp mntl-sc-block lifestyle-sc-block-image mntl-sc-block-universal-image mntl-sc-block-image--no-theme no-theme mntl-sc-block-image figure-landscape figure-high-res"> <div class="figure-media"> <div class="img-placeholder" style="padding-bottom:75.0%;"> <img data-src="https://www.seriouseats.com/thmb/ffCwFVUX0cIt1o1ZEAXSEb4RMko=/1500x0/filters:no_upscale():max_bytes(150000):strip_icc()/20211201-cioppino-vicky-wasik-15-1e16a271745f485ba265d541a8941c51.jpg" width="2800" height="2100" data-srcset="https://www.seriouseats.com/thmb/H7zhANKa8fyFSr3_-ERXjTsExVU=/750x0/filters:no_upscale():max_bytes(150000):strip_icc()/20211201-cioppino-vicky-wasik-15-1e16a271745f485ba265d541a8941c51.jpg 750w" data-sizes="750px" alt="A stick blender purees the roasted red pepper with herbs and other ingredients." class="lazyload universal-image__image" data-expand="300" data-hi-res-src="https://www.seriouseats.com/thmb/ffCwFVUX0cIt1o1ZEAXSEb4RMko=/1500x0/filters:no_upscale():max_bytes(150000):strip_icc()/20211201-cioppino-vicky-wasik-15-1e16a271745f485ba265d541a8941c51.jpg" id=mntl-sc-block-image_9-0 data-tracking-container="true" data-img-lightbox="true" data-click-tracked="true" /> <noscript> <img src="https://www.seriouseats.com/thmb/ffCwFVUX0cIt1o1ZEAXSEb4RMko=/1500x0/filters:no_upscale():max_bytes(150000):strip_icc()/20211201-cioppino-vicky-wasik-15-1e16a271745f485ba265d541a8941c51.jpg" width="2800" height="2100" class="img--noscript universal-image__image" srcset="https://www.seriouseats.com/thmb/H7zhANKa8fyFSr3_-ERXjTsExVU=/750x0/filters:no_upscale():max_bytes(150000):strip_icc()/20211201-cioppino-vicky-wasik-15-1e16a271745f485ba265d541a8941c51.jpg 750w" sizes="750px" alt="A stick blender purees the roasted red pepper with herbs and other ingredients." /> </noscript> </div> </div> </figure> <div id="mntl-sc-block_76-0" class="comp mntl-sc-block mntl-sc-block-adslot mntl-block"></div> </LI> <LI id="mntl-sc-block_78-0" class="comp mntl-sc-block mntl-sc-block-startgroup mntl-sc-block-group--LI"> <p id="mntl-sc-block_79-0" class="comp mntl-sc-block mntl-sc-block-html"> <strong>For the Cioppino: </strong>In a large 8- or 12-quart, heavy bottomed pot, heat olive oil over medium heat until shimmering. Add onion, fennel, garlic, red pepper flakes, and chile paste (if using). Season with 2 teaspoons salt, and cook, stirring often, until very soft but not browned, about 15 minutes; lower heat if necessary to prevent browning.<br/> </p> <figure id="mntl-sc-block_80-0" class="comp mntl-sc-block lifestyle-sc-block-image mntl-sc-block-universal-image mntl-sc-block-image--no-theme no-theme mntl-sc-block-image figure-landscape figure-high-res"> <div class="figure-media"> <div class="img-placeholder" style="padding-bottom:75.0%;"> <img data-src="https://www.seriouseats.com/thmb/Et500CkWHbECyaJBjqsQhtRdrks=/1500x0/filters:no_upscale():max_bytes(150000):strip_icc()/20211201-cioppino-vicky-wasik-17-f960a9852d3f4b2f91024c5f5bbdca95.jpg" width="2800" height="2100" data-srcset="https://www.seriouseats.com/thmb/OSea3_SG_VEpZUZ_Gz91JPRV-Ig=/750x0/filters:no_upscale():max_bytes(150000):strip_icc()/20211201-cioppino-vicky-wasik-17-f960a9852d3f4b2f91024c5f5bbdca95.jpg 750w" data-sizes="750px" alt="Sauteed onion and fennel with the chile paste in the pot." class="lazyload universal-image__image" data-expand="300" data-hi-res-src="https://www.seriouseats.com/thmb/Et500CkWHbECyaJBjqsQhtRdrks=/1500x0/filters:no_upscale():max_bytes(150000):strip_icc()/20211201-cioppino-vicky-wasik-17-f960a9852d3f4b2f91024c5f5bbdca95.jpg" id=mntl-sc-block-image_10-0 data-tracking-container="true" data-img-lightbox="true" data-click-tracked="true" /> <noscript> <img src="https://www.seriouseats.com/thmb/Et500CkWHbECyaJBjqsQhtRdrks=/1500x0/filters:no_upscale():max_bytes(150000):strip_icc()/20211201-cioppino-vicky-wasik-17-f960a9852d3f4b2f91024c5f5bbdca95.jpg" width="2800" height="2100" class="img--noscript universal-image__image" srcset="https://www.seriouseats.com/thmb/OSea3_SG_VEpZUZ_Gz91JPRV-Ig=/750x0/filters:no_upscale():max_bytes(150000):strip_icc()/20211201-cioppino-vicky-wasik-17-f960a9852d3f4b2f91024c5f5bbdca95.jpg 750w" sizes="750px" alt="Sauteed onion and fennel with the chile paste in the pot." /> </noscript> </div> </div> </figure> <div id="mntl-sc-block_81-0" class="comp mntl-sc-block mntl-sc-block-adslot mntl-block"></div> </LI> <LI id="mntl-sc-block_83-0" class="comp mntl-sc-block mntl-sc-block-startgroup mntl-sc-block-group--LI"> <p id="mntl-sc-block_84-0" class="comp mntl-sc-block mntl-sc-block-html"> Add crushed tomatoes and their juices along with the 2 1/2 quarts (2.4L) Seafood Stock. Bring to a simmer over medium heat. Add squid and cook at a gentle simmer over medium low heat for 18 minutes. Increase heat to medium high; add mussels and and clams. Bring to a simmer and reduce heat to medium; cook until they just begin to pop open, about 3 minutes. Season halibut with 3/4 teaspoon salt, gently add to broth, cook for 2 minutes. Season shrimp with 1/2 teaspoon salt, then add to broth, cook until shrimp is just pink and halibut is just cooked through, about 1 minute. Remove from heat, all the mussels and clams should be open (discard any that are unopened). Using tongs and a spider or slotted spoon, pick out 20 mussels and transfer to a medium bowl. Shell the mussels, add the mussels back into the broth, and discard the shells. Season broth with remaining 3/4 teaspoon salt.<br/> </p> <figure id="mntl-sc-block_85-0" class="comp mntl-sc-block lifestyle-sc-block-image mntl-sc-block-universal-image mntl-sc-block-image--no-theme no-theme mntl-sc-block-image figure-landscape figure-high-res"> <div class="figure-media"> <div class="img-placeholder" style="padding-bottom:75.0%;"> <img data-src="https://www.seriouseats.com/thmb/bwhkaOmjLNBbIMYz5jtDiEJNQKI=/1500x0/filters:no_upscale():max_bytes(150000):strip_icc()/20211201-cioppino-vicky-wasik-21-b65c7d5c61154878ba8732844a2c7afe.jpg" width="2800" height="2100" data-srcset="https://www.seriouseats.com/thmb/jojKvRk29ZvxZi9e75aTPEctRK4=/750x0/filters:no_upscale():max_bytes(150000):strip_icc()/20211201-cioppino-vicky-wasik-21-b65c7d5c61154878ba8732844a2c7afe.jpg 750w" data-sizes="750px" alt="Removing the cooked mussels from the pot with a spider." class="lazyload universal-image__image" data-expand="300" data-hi-res-src="https://www.seriouseats.com/thmb/bwhkaOmjLNBbIMYz5jtDiEJNQKI=/1500x0/filters:no_upscale():max_bytes(150000):strip_icc()/20211201-cioppino-vicky-wasik-21-b65c7d5c61154878ba8732844a2c7afe.jpg" id=mntl-sc-block-image_11-0 data-tracking-container="true" data-img-lightbox="true" data-click-tracked="true" /> <noscript> <img src="https://www.seriouseats.com/thmb/bwhkaOmjLNBbIMYz5jtDiEJNQKI=/1500x0/filters:no_upscale():max_bytes(150000):strip_icc()/20211201-cioppino-vicky-wasik-21-b65c7d5c61154878ba8732844a2c7afe.jpg" width="2800" height="2100" class="img--noscript universal-image__image" srcset="https://www.seriouseats.com/thmb/jojKvRk29ZvxZi9e75aTPEctRK4=/750x0/filters:no_upscale():max_bytes(150000):strip_icc()/20211201-cioppino-vicky-wasik-21-b65c7d5c61154878ba8732844a2c7afe.jpg 750w" sizes="750px" alt="Removing the cooked mussels from the pot with a spider." /> </noscript> </div> </div> </figure> <div id="mntl-sc-block_86-0" class="comp mntl-sc-block mntl-sc-block-adslot mntl-block"></div> </LI> <LI id="mntl-sc-block_88-0" class="comp mntl-sc-block mntl-sc-block-startgroup mntl-sc-block-group--LI"> <p id="mntl-sc-block_89-0" class="comp mntl-sc-block mntl-sc-block-html"> If using crabmeat, add to a strainer and lower into the simmering broth until just warmed through, about 30 seconds, then remove and arrange on a small serving bowl. Divide stew among bowls. Garnish with reserved fennel fronds, and serve with toasted sourdough, the Roasted Red Pepper Salsa, and warmed crab (if using).<br/> </p> <figure id="mntl-sc-block_90-0" class="comp mntl-sc-block lifestyle-sc-block-image mntl-sc-block-universal-image mntl-sc-block-image--no-theme no-theme mntl-sc-block-image figure-landscape figure-high-res"> <div class="figure-media"> <div class="img-placeholder" style="padding-bottom:75.0%;"> <img data-src="https://www.seriouseats.com/thmb/9NwGSR6de_azReQ7M2Lj6X2Bml8=/1500x0/filters:no_upscale():max_bytes(150000):strip_icc()/20211201-cioppino-vicky-wasik-33-c97c5fd70adb445ab1ee46aba0f29766.jpg" width="2800" height="2100" data-srcset="https://www.seriouseats.com/thmb/JVFCWo-1kRrNSMrfVHm0G_o-Tks=/750x0/filters:no_upscale():max_bytes(150000):strip_icc()/20211201-cioppino-vicky-wasik-33-c97c5fd70adb445ab1ee46aba0f29766.jpg 750w" data-sizes="750px" alt="Adding the warmed crabmeat to the serving plates." class="lazyload universal-image__image" data-expand="300" data-hi-res-src="https://www.seriouseats.com/thmb/9NwGSR6de_azReQ7M2Lj6X2Bml8=/1500x0/filters:no_upscale():max_bytes(150000):strip_icc()/20211201-cioppino-vicky-wasik-33-c97c5fd70adb445ab1ee46aba0f29766.jpg" id=mntl-sc-block-image_12-0 data-tracking-container="true" data-img-lightbox="true" data-click-tracked="true" /> <noscript> <img src="https://www.seriouseats.com/thmb/9NwGSR6de_azReQ7M2Lj6X2Bml8=/1500x0/filters:no_upscale():max_bytes(150000):strip_icc()/20211201-cioppino-vicky-wasik-33-c97c5fd70adb445ab1ee46aba0f29766.jpg" width="2800" height="2100" class="img--noscript universal-image__image" srcset="https://www.seriouseats.com/thmb/JVFCWo-1kRrNSMrfVHm0G_o-Tks=/750x0/filters:no_upscale():max_bytes(150000):strip_icc()/20211201-cioppino-vicky-wasik-33-c97c5fd70adb445ab1ee46aba0f29766.jpg 750w" sizes="750px" alt="Adding the warmed crabmeat to the serving plates." /> </noscript> </div> </div> </figure> <div id="mntl-sc-block_91-0" class="comp mntl-sc-block mntl-sc-block-adslot mntl-block"></div> </LI> </OL> <span class="heading-toc" id="toc-special-equipment"></span><h2 id="mntl-sc-block_94-0" class="comp mntl-sc-block lifestyle-sc-block-heading mntl-sc-block-heading"> <span class="mntl-sc-block-heading__text"> Special Equipment </span> </h2> <p id="mntl-sc-block_95-0" class="comp mntl-sc-block mntl-sc-block-html"> Large heavy-bottomed pot, tongs, immersion blender, spider or slotted spoon </p> <div id="mntl-sc-block_96-0" class="comp mntl-sc-block mntl-sc-block-adslot mntl-block"></div> <span class="heading-toc" id="toc-notes"></span><h2 id="mntl-sc-block_97-0" class="comp mntl-sc-block lifestyle-sc-block-heading mntl-sc-block-heading"> <span class="mntl-sc-block-heading__text"> Notes </span> </h2> <p id="mntl-sc-block_98-0" class="comp mntl-sc-block mntl-sc-block-html"> To purge clams, set them in a large mixing bowl and cover with cold water. Add a generous amount of salt (about 2 tablespoons Diamond Crystal kosher salt per 1 quart water) and let stand 30 minutes. Lift clams from water, discard water and rinse out bowl. Repeat this process until no sand is visible in the bottom of the bowl. </p> <div id="mntl-sc-block_99-0" class="comp mntl-sc-block mntl-sc-block-adslot mntl-block"></div> <p id="mntl-sc-block_100-0" class="comp mntl-sc-block mntl-sc-block-html"> If you live in an area where Dungeness crabs are available and want to splurge, you could use cooked Dungeness in place of the lump crabmeat suggested here; divide the Dungeness crabs into manageable pieces and warm in the broth before serving.<br/> </p> <div id="mntl-sc-block_101-0" class="comp mntl-sc-block mntl-sc-block-adslot mntl-block"></div> <span class="heading-toc" id="toc-make-ahead-and-storage"></span><h2 id="mntl-sc-block_102-0" class="comp mntl-sc-block lifestyle-sc-block-heading mntl-sc-block-heading"> <span class="mntl-sc-block-heading__text"> Make-Ahead and Storage </span> </h2> <p id="mntl-sc-block_103-0" class="comp mntl-sc-block mntl-sc-block-html"> The seafood stock can be refrigerated for up to 3 days or frozen for up to 5 months. The red pepper salsa can be refrigerated in an airtight container for up to 5 days.<br/> </p></div> <div id="content-tax-cloud-tag-nav_1-0" class="comp content-tax-cloud-tag-nav article-header-tag-nav tag-nav" data-tracking-container="true"><div class="loc tag-nav-content"><ul id="link-list_1-0" class="comp link-list tag-nav__list"> <li class="link-list__item tag-nav__item"> <a href="https://www.seriouseats.com/christmas-recipes-5117929" rel="nocaes" class="link-list__link tag-nav__link" >Christmas</a> <svg class="icon icon-arrow--double tag-nav__icon" > <use xmlns:xlink="http://www.w3.org/1999/xlink" xlink:href="#icon-arrow--double" href="#icon-arrow--double"></use> </svg> </li> <li class="link-list__item tag-nav__item"> <a href="https://www.seriouseats.com/italian-recipes-5117222" rel="nocaes" class="link-list__link tag-nav__link" >Italian</a> <svg class="icon icon-arrow--double tag-nav__icon" > <use xmlns:xlink="http://www.w3.org/1999/xlink" xlink:href="#icon-arrow--double" 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