Cioppino
Soup
American1h 10m6 servingsMediumAbout this recipe
A soul-warming San Francisco–style fisherman's stew brimming with fresh clams, mussels, shrimp, scallops, and fish in a rich tomato-wine broth. Built on a deeply flavored soffritto of onion, fennel, and garlic, this one-pot classic is weeknight-friendly yet impressive enough for a dinner party. Serve with crusty sourdough to soak up every last drop.
Instructions
- 1
Heat the extra-virgin olive oil in a large Dutch oven over ^[medium heat]. Add the yellow onion and fennel bulb and cook, stirring occasionally, until softened and lightly golden, about 8–10 minutes. Stir in the garlic, red pepper flakes, and oregano and cook for 1 minute until fragrant.
- 2
Add the tomato paste and stir to coat the vegetables. Pour in the white wine and scrape up any browned bits from the bottom of the pot. Let the wine simmer and reduce by half, about 3–4 minutes.
- 3
Add the crushed tomatoes and seafood stock. Season with kosher salt and bring the broth to a gentle boil, then reduce heat to ^[medium-low] and simmer uncovered for 20 minutes to meld the flavors. Taste and adjust seasoning.
- 4
Increase heat to ^[medium]. Add the littleneck clams and mussels to the simmering broth, cover the pot, and cook for 4–5 minutes until the shells begin to open.
- 5
Nestle the firm white fish chunks and sea scallops into the broth, then add the shrimp on top. Cover and cook for an additional 4–5 minutes, until the shrimp are pink and curled, the fish is opaque and flakes easily, and all clams and mussels have opened. Discard any shellfish that remain closed.
- 6
Ladle the cioppino into wide, deep bowls, making sure each serving gets a generous mix of shellfish and fish. Garnish with fresh Italian flat-leaf parsley and reserved fennel fronds. Serve immediately with sourdough baguette slices for dipping.
