Cioppino
This is a dish built for a large pot and an open table. It relies on the timing of your seafood additions, ensuring the delicate fish remains intact while the clams and mussels open to release their brine into the broth.
Sequence your seafood based on density.
The secret is avoiding rubbery textures by adding your catch in stages. Have everything cleaned and portioned before you turn the burner on.
- large heavy-bottomed Dutch oven
- chef's knife
- ladle
- tongs
What goes in.
- 3 tbspolive oil
- 1fennel bulb, thinly sliced
- 1yellow onion, diced
- 4garlic cloves, smashed and minced
- 1/2 tspred pepper flakes
- 1 cupdry white wine
- 28 ozcanned crushed tomatoes
- 2 cupsfish or seafood stock
- 1 lbfirm white fish fillets (cod or halibut), cut into 2-inch chunks
- 1 lblarge shrimp, peeled and deveined
- 1 lbclams or mussels, scrubbed and debearded
- 1/4 cupfresh parsley, chopped
Protect the texture of your protein
Add the shellfish that need to open first, followed by the fish and shrimp, which cook in minutes. Never let the broth reach a rolling boil once the fish is inside, or the fillets will disintegrate.
The method.
Sauté the aromatics
Heat the oil in the Dutch oven over medium heat. Add the fennel and onion. Cook until they are soft and the edges start to turn golden, about 8 minutes.
Build the base
Stir in the garlic and red pepper flakes. Cook for 1 minute until fragrant. Pour in the wine and scrape the bottom of the pot. Let it reduce by half.
Simmer the broth
Add the tomatoes and stock. Cover and simmer on low for 20 minutes to let the flavors marry.
Add the shellfish
Increase heat to medium. Add the clams or mussels. Cover and cook for 5 minutes until they begin to open.
Poach the fish
Gently place the fish chunks and shrimp into the broth. Cover and cook for another 4-6 minutes. The dish is ready when the fish is opaque and flakes easily with a fork.
Finish
Remove from heat. Discard any clams or mussels that stayed closed. Garnish with parsley and serve immediately with crusty bread.
Other turns to take.
Crab-heavy
Add Dungeness crab pieces during the final 3 minutes of cooking for a more traditional, coastal feel.
When it doesn't go to plan.
Always check your clams and mussels before cooking; discard any that are broken or do not close when tapped.
Use a dry, high-acid white wine like Pinot Grigio or Sauvignon Blanc for the best balance.
The broth can be made hours ahead of time, but wait to add the seafood until just before you plan to eat.
The ones that keep coming up.
Can I use frozen fish?
Thaw it completely and pat it very dry with paper towels before adding it to the pot, otherwise it will water down your broth.
How do I know the fish is done?
Use a fork to nudge the thickest piece. If it flakes away from the rest of the fillet with no resistance, it is finished.
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