Dungeness Crab Cioppino (San Francisco Style)

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A San Francisco classic born from Italian Genoese fishermen, this Dungeness Crab Cioppino layers sweet crab, clams, mussels, shrimp, calamari, and white fish into a briny tomato-wine broth steeped with fennel, garlic, and red pepper flakes. Serve it bubbling hot with charred sourdough to soak up every drop of the San Francisco Bay.

Nutrition Facts

Per serving (estimated)

• 720 kcalCalories
• 28 gFat
• 8 gSaturated Fat
• 38 gCarbs
• 6 gFiber
• 13 gSugar
• 62 gProtein
• 1480 mgSodium
• 1680 mgPotassium
• 290 mgCalcium
• 8 mgIron
• 55 mgVitamin C
• 320 mcgVitamin A

Ingredients

For the seafood

• 1 1/2 lbs Dungeness crab legs and bodies, pre-cooked, cracked into pieces
• 12 littleneck clams, scrubbed
• 12 black mussels, scrubbed and debearded
• 8 large shrimp, shell-on, deveined
• 1/2 lb calamari rings and tentacles
• 3/4 lb skinless cod or halibut fillet, cut into 1 1/2-inch chunks

For the broth base

• 3 tbsp extra-virgin olive oil
• 3 tbsp unsalted butter
• 1 large yellow onion, finely diced
• 1 fennel bulb, cored and diced (fronds reserved)
• 2 celery ribs, diced
• 1 red bell pepper, diced
• 5 garlic cloves, minced
• 2 tbsp tomato paste

For the liquid and seasoning

• 1 cup dry white wine such as Sauvignon Blanc
• 1 can (28 oz) San Marzano tomatoes, hand-crushed
• 1 can (14 oz) crushed tomatoes
• 3 cups seafood or fish stock
• 1 tsp dried oregano
• 1 tsp dried thyme
• 1/2 tsp red pepper flakes, plus more to taste
• 2 dried bay leaves
• 2 tsp kosher salt, plus more to taste
• 1/2 tsp freshly ground black pepper

For finishing and serving

• 1/4 cup chopped fresh flat-leaf parsley
• 1 lemon, cut into wedges
• 1 baguette, sliced and brushed with olive oil

Directions

1. Heat the olive oil and butter in a wide, heavy pot or Dutch oven over medium heat. Add the onion, fennel, celery, and bell pepper and cook gently for 8 to 10 minutes until softened and lightly golden, stirring occasionally.
2. Stir in the garlic and tomato paste and cook for 2 minutes until the paste turns brick-red and fragrant, then add the oregano, thyme, red pepper flakes, and bay leaves.
3. Pour in the white wine and simmer for 3 minutes to cook off the alcohol, scraping up any browned bits. Add the crushed San Marzano tomatoes, crushed tomatoes, seafood stock, salt, and pepper. Bring to a gentle boil, then reduce heat and simmer uncovered for 15 minutes to meld the flavors; taste and adjust seasoning.
4. Slide the cod chunks into the simmering broth and poach for 2 minutes. Add the calamari and simmer 2 more minutes, then nestle in the shrimp, crab pieces, clams, and mussels.
5. Cover the pot and cook 5 to 7 minutes, just until the shrimp turn pink, the crab is heated through, and the clams and mussels have popped open. Discard any shellfish that do not open.
6. Using tongs, lift the seafood into wide shallow bowls, distributing the crab, fish, clams, mussels, shrimp, and calamari evenly. Ladle the rich tomato broth over the top.
7. Scatter with chopped parsley and torn fennel fronds. Serve immediately with charred baguette slices and lemon wedges for squeezing over each bowl.

Cook’s Notes

• Buy pre-cooked, cracked Dungeness crab from your fishmonger to cut prep time; ask for extra leg pieces for that showstopping presentation.
• Save the crab shells and shrimp heads before cooking to make a quick 20-minute seafood stock that deepens the broth dramatically.
• Add the seafood in stages based on cook time: firm fish first, then calamari, shrimp, crab, and finally clams and mussels so nothing turns rubbery.
• The broth should be bold and slightly spicy; finish with a pinch of sugar if your tomatoes taste sharp, or a splash of wine if it tastes flat.
• Serve with grilled San Francisco sourdough for the authentic Fisherman's Wharf experience and to soak up every drop.

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