Cioppino

A simple, satisfying favorite.

Why You'll Love This Recipe

• Stunning showpiece dish.
• Briny, garlicky, San Francisco at the table.
• One pot, big payoff.
• Endlessly customizable with whatever seafood is fresh.
• Made for sharing.

Ingredient Notes

• Dungeness crab is traditional but optional — substitute snow or king crab legs.
• Use the best canned tomatoes you can find (San Marzano).
• Fennel adds the signature anise hint; don't skip.

Ingredient Substitutions

• Scallops or calamari for variety.
• Chicken broth in place of seafood stock.
• Anise liqueur (1 tablespoon Pernod) for a fennel boost.

Equipment Needed

• Very large Dutch oven or stockpot with lid
• Tongs
• Ladle

Prep Tips

• Prep all seafood before starting the broth.
• Tap any open shells; discard any that don't close.

Instructions

1. 1

   Gather and prep: 1 shrimp, 1 lb white fish fillets, 1 clams, 1 medium tomato, diced, 1 medium onion, diced, 3 cloves garlic, minced, 1 cup white wine, 1 tbsp olive oil. mince the garlic, and dice the onion before you start cooking.

2. 2

   Sauté onion and garlic in oil.

3. 3

   Add tomato, wine, broth, simmer 20 min.

4. 4

   Add seafood, cook until done.

Artsi Pro Tips

• Add seafood in stages so nothing overcooks — clams first, then mussels, then fish.
• Soak clams and mussels in salted water 10 minutes to purge sand.
• Crusty sourdough is mandatory for the broth.

Common Mistakes

• Dumping all seafood in at once — overcooked shrimp.
• Eating unopened shells (toss them).
• Skimping on bread — half the joy is sopping.

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