San Francisco Cioppino

A hearty seafood stew born in San Francisco's Italian fishing community in the late 1800s, cioppino layers clams, mussels, shrimp, fish, and crab in a saffron-tinted tomato-wine broth. Served with crusty sourdough, it captures the soul of the city's wharf and Italian heritage in one bubbling pot.

Nutrition Facts

Per serving (estimated)

• 465 kcalCalories
• 15 gFat
• 3.5 gSaturated Fat
• 24 gCarbs
• 4 gFiber
• 9 gSugar
• 48 gProtein
• 920 mgSodium
• 1180 mgPotassium
• 185 mgCalcium
• 6 mgIron
• 38 mgVitamin C
• 880 mcgVitamin A

Ingredients

For the tomato-wine broth

• 3 tbsp extra-virgin olive oil
• 1 large yellow onion, finely chopped
• 1 red bell pepper, finely chopped
• 2 celery ribs, finely chopped
• 6 garlic cloves, minced
• 2 tbsp tomato paste
• 1 (28 oz) can crushed San Marzano tomatoes
• 1 cup dry white wine such as Sauvignon Blanc
• 4 cups low-sodium fish stock
• 1 tsp dried oregano
• 1 tsp dried thyme
• 2 bay leaves
• 1/4 tsp red pepper flakes
• 1/4 tsp saffron threads
• Kosher salt and freshly ground black pepper, to taste

For the seafood

• 1 1/2 lbs Manila or littleneck clams, scrubbed
• 1 lb black mussels, debearded and scrubbed
• 1 lb large shrimp, shell-on and deveined
• 1 lb skinless halibut or cod, cut into 1 1/2-inch chunks
• 1 lb cooked Dungeness crab, cracked into legs and body sections
• 2 tbsp unsalted butter
• 1/4 cup chopped flat-leaf parsley

To serve

• 1 large loaf crusty sourdough bread, warmed and torn into chunks

Directions

1. Heat the olive oil in a wide 8-quart pot over medium heat. Add the onion, bell pepper, and celery and cook, stirring often, until softened and translucent, about 7 minutes.
2. Stir in the garlic and tomato paste and cook until fragrant and the paste turns brick-red, about 2 minutes. Pour in the crushed tomatoes and white wine, scraping up any browned bits on the bottom of the pot.
3. Add the fish stock, oregano, thyme, bay leaves, red pepper flakes, and saffron. Season lightly with salt and pepper. Bring to a simmer and cook uncovered for 20 minutes to meld the flavors; taste and adjust seasoning.
4. Add the clams first since they take the longest. Cover and simmer for 4 minutes, then add the mussels and shrimp, cover again, and cook for 3 more minutes until most shells have popped open. Discard any clams or mussels that refuse to open.
5. Gently nestle the halibut pieces and butter into the stew, then arrange the crab legs and body pieces on top. Cover and simmer just until the fish flakes with a fork, about 4 minutes more.
6. Remove the bay leaves. Ladle the cioppino into wide, deep bowls, making sure each serving gets a generous mix of seafood and broth. Scatter the parsley over the top and serve immediately with warm sourdough for sopping up the broth.

Cook’s Notes

• For the most authentic flavor, use Dungeness crab when in season (November through June) and insist on shell-on for the shrimp to deepen the broth.
• Build the stew in stages of seafood by cooking time so nothing turns rubbery; clams first, then mussels and shrimp, then delicate fish and pre-cooked crab at the end.
• A splash of brandy or cognac flambeed with the tomato paste adds a smoky depth that many North Beach trattorias consider essential.
• Crusty San Francisco sourdough is non-negotiable; its tangy chew is built for absorbing the briny, saffron-scented broth.
• Leftovers keep well refrigerated for up to 2 days; reheat gently so the seafood does not overcook.

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