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Cioppino With Shrimp & Clams (San Francisco Seafood Stew)
A flexible cioppino recipe with shrimp, clams, and more simmered in a rich tomato-wine broth. Make the base ahead and serve with bright gremolata toasts.
👥 6 Servings⏱️ Prep & Cook: 1h 20m🔥 Cook: 1h👤 Rhoda Boone📖 epicurious
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●pot
- ●dutch oven
- ●oven
- ●bowl
- ●baking sheet
📝 Preparation Steps
1
Cioppino
2
Heat ¼ cup extra-virgin olive oil in a medium Dutch oven or other heavy pot over medium. Add 1 medium onion, finely chopped, 1 small fennel bulb, thinly sliced, 1 celery stalk, finely chopped, ½ tsp. Diamond Crystal or ¼ tsp. Morton kosher salt, and ¼ tsp. freshly ground black pepper. Cook, stirring occasionally, until vegetables are softened, 6–⏱️ 8 minutes. Add 2 garlic cloves, finely chopped, and ½ tsp. crushed red pepper flakes. Cook, stirring constantly, until garlic is golden and fragrant, 1–⏱️ 2 minutes.
medium onion, finely chopped1celery stalk, finely chopped1½ tsp. Diamond Crystal or ¼ tsp. Morton kosher salt, plus moreKosher salt
3
Reduce heat to medium-low and add 8 oz. cleaned squid, bodies sliced into ½"-thick rings, tentacles halved lengthwise if large. Cook, stirring occasionally, until squid are opaque and tender and released juices have reduced, 15–⏱️ 20 minutes. Add 1 Tbsp. tomato paste and 1 tsp. dried oregano and cook, stirring, ⏱️ 1 minute.
. cleaned squid, bodies sliced into ½"-thick rings, tentacles halved lengthwise if large8 oz. tomato paste1 Tbsp. dried oregano1 tsp
4
Pour in 1 cup dry white wine; increase heat to medium-high and bring to a simmer. Cook until liquid is reduced by half, 5–⏱️ 7 minutes. Add 2 bay leaves, one 15-oz. can crushed tomatoes, one 8-oz. bottle clam juice, and 1½ cups Fish Stock, seafood stock, or low-sodium vegetable broth and bring to a boil. Stir, then reduce heat so stew is at a simmer. Cover and simmer ⏱️ 30 minutes to let flavors come together.
dry white wine1 cupbay leaves2crushed tomatoes1 (15-oz.) canbottle clam juice1 (8-oz.)½ cups Fish Stock, seafood stock, or low-sodium vegetable broth1
5
Meanwhile, fill a large bowl with water and stir in a handful of kosher salt. Add 1 lb. small clams (such as littleneck), scrubbed. Let sit ⏱️ 15 minutes to allow them to expel any grit. Drain clams and rinse. Fill bowl with fresh water and add another handful of kosher salt; let soak ⏱️ 15 minutes. Drain and rinse again; set aside.
½ tsp. Diamond Crystal or ¼ tsp. Morton kosher salt, plus moreKosher salt. small clams (such as littleneck), scrubbed1 lb
6
Remove bay leaves from stew and discard. Increase heat to medium. Add reserved clams, cover pot, and cook ⏱️ 3 minutes. Uncover and stir in 1 lb. mussels, scrubbed, debearded. Arrange 8 oz. skinless, boneless flaky white fish (such as bass, halibut, hake, or cod), cut into 1" pieces, on top, cover pot, and simmer until clams and mussels open and fish is firm and opaque, about ⏱️ 4 minutes. Remove cioppino from heat. Stir in 1 lb. medium shrimp, peeled, deveined, tails left on, and 3 Tbsp. chopped parsley (shrimp will cook in residual heat). Do ahead: Soup base (without clams, mussels, fish, shrimp, and parsley) can be made 1 day ahead. Let cool; cover and chill. Reheat before adding remaining seafood and parsley.
bay leaves2. mussels, scrubbed, debearded1 lb. skinless, boneless flaky white fish (such as bass, halibut, hake, or cod), cut into 1" pieces8 oz. medium shrimp, peeled, deveined, tails left on1 lb. chopped parsley1 Tbsp
7
Toasts
8
While cioppino simmers, mix 4 Tbsp. unsalted butter, room temperature, 1 Tbsp. chopped parsley, ½ tsp. finely grated lemon zest, and a pinch of kosher salt in a small bowl. Taste gremolata butter and season with more salt if needed.
. unsalted butter, room temperature4 Tbsp. chopped parsley1 Tbsp½ tsp. Diamond Crystal or ¼ tsp. Morton kosher salt, plus moreKosher salt
9
Heat broiler. Arrange 1 baguette, sliced, on a rimmed baking sheet and toast bread, turning halfway through, until light golden, about ⏱️ 4 minutes. Rub cut sides of 1 garlic clove, halved, over toasts.
10
Spread gremolata butter over toasts. Ladle cioppino into shallow bowls and serve with toasts. Editor’s note: This cioppino recipe was first printed online in August 2014; it has been updated for style. Head this way for more of our best soup recipes →
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