Cioppino

Ingredients

• 25clams
• 250 gmussels
• 250 g (15–20)prawns
• 250 gking crab legs, cracked and broken into large pieces
• 250 gwhite fish of your choice, such as halibut, cod or sea bass
• 45 mlolive oil
• 1 largeonion, thinly sliced
• 1fennel bulb, finely sliced
• 1 stickcelery, finely chopped
• 4 clovesgarlic, pressed
• 2.5 mlred chilli flakes
• 1bay leaf
• 1 sprig (or 1.25 ml dried)fresh thyme
• 1 sprig (or 1.25 ml dried)fresh oregano
• 30 mltomato purée
• 180 mldry white wine
• 250 mlfish stock
• 800 gtomatoes, peeled, deseeded and diced
• to tastesalt
• to tastefreshly ground black pepper
• 50 gunsalted butter, diced
• 30 mlfresh flat-leaf parsley, finely chopped
• to servecrisp toasted bread

Instructions

1. 1

   Heat the oil

   Warm the olive oil in a large, heavy-based casserole over a medium heat.

2. 2

   Soften vegetables

   Add the onion, fennel and celery. Cook for about 8 minutes, stirring frequently.

3. 3

   Add aromatics

   Stir in the garlic, chilli flakes, bay leaf, thyme and oregano, and cook for about 3 minutes, stirring often.

4. 4

   Stir in purée

   Add the tomato purée and stir until it is incorporated.

5. 5

   Season lightly

   Season with a little salt and pepper.

6. 6

   Add wine and stock

   Pour in the white wine and fish stock. Bring to the boil, then cook for about 5 minutes.

7. 7

   Add tomatoes

   Stir in the diced tomatoes.

8. 8

   Simmer the broth

   Cover the casserole and simmer gently for 30 minutes.

9. 9

   Cook the shellfish

   Remove the lid and add the mussels and clams, turning them gently to coat in the broth. Cover and cook over a medium-low heat for 5 minutes.

10. 10

    Add prawns and crab

    As soon as the mussels and clams begin to open, add the prawns and king crab, and gently mix to coat them.

11. 11

    Add the fish

    Lay the white fish fillets on top.

12. 12

    Finish cooking

    Season the fish with salt and pepper. Cover and cook for a further 5 minutes.

13. 13

    Stir in butter

    Turn off the heat and add the butter. Stir gently until it has melted and blended into the broth.

14. 14

    Check seasoning

    Taste the broth and add more salt and pepper if needed.

15. 15

    Serve at once

    Scatter over the parsley and serve straight away with crisp toasted bread.

What is cioppino?

Cioppino is an Italian-American seafood stew associated with San Francisco, where it developed among the city’s Italian immigrant communities. It is served like a soup, with seafood cooked in a tomato-rich broth.

This version layers clams, mussels, prawns, king crab and white fish in one pot. The wine, fish stock and gently cooked vegetables give the broth depth, while toasted bread makes it easy to enjoy every last spoonful.

Nutrition and macros by portion

The nutrition label shows one serving as written: 630 calories, 55g protein, 38g carbs, 25g fat.

The tomatoes and bread contribute most of the carbohydrates, while olive oil and butter supply much of the fat. The mixed seafood and white fish provide most of the protein. Serve with a modest amount of toast and add a green salad for a more balanced plate.

Build a flavourful broth

Vegetable base: Give the onion, fennel and celery their full 8 minutes, stirring often so they soften evenly without catching.

Tomato and wine: Stir the tomato purée into the vegetables before adding the wine and stock. The brief boil after adding the liquids helps bring the broth together before the longer simmer.

Add seafood in stages

Clams and mussels: They go in first and need about 5 minutes covered over a medium-low heat. Stir gently so they are coated without breaking or splashing out of the pot.

Prawns, crab and fish: Add these once the shellfish just begin to open, then lay the fish on top and cook covered for a further 5 minutes. This sequence helps avoid overcooking the more delicate seafood.

Watch the doneness

Shellfish: Look for the mussels and clams to begin opening before adding the next seafood. Discard any that remain closed after cooking.

Fish and prawns: The fish should be opaque and just cooked through, and the prawns should turn opaque. The recipe uses a further 5 minutes of covered cooking after the fish is added.

Choose the fish

A firm white fish such as halibut, cod or sea bass suits the tomato broth and is easier to place in fillets on top. Keep the pieces in a similar size so they cook at roughly the same pace.

The crab legs are cracked before they go into the pot, making their flavour easier to enjoy at the table. Handle the seafood gently as you stir to keep the fish pieces intact.

Serve with something crisp

Toast: Serve the stew immediately with crisp toasted bread, as specified, for dipping into the broth.

At the table: Bring the casserole to the table while hot, with the parsley scattered over the top. A simple green salad can accompany it if you want a fresh contrast.

Recipe notes & tips

• Scrub and rinse the clams and mussels before cooking, and discard any with cracked shells.
• Slice the onion and fennel thinly so they soften during the initial cooking.
• Keep the simmer gentle once the tomatoes are added.
• Stir the shellfish and later seafood carefully to avoid breaking up the fish.
• Taste the broth after adding the butter before adjusting the final seasoning.
• Serve as soon as the seafood is cooked so it does not continue to toughen in the hot pot.

Variations

• Change the fish: Use halibut, cod or sea bass, as suggested, depending on what is available.
• Use dried herbs: Replace the fresh thyme or oregano with 1.25 ml dried for each sprig.
• Adjust the chilli: Reduce or increase the red chilli flakes to suit your preference.
• Add extra shellfish: Increase the clams or mussels while keeping the cooking stages the same.
• Skip the crab: Leave out the king crab and use more of the other seafood instead.

Common mistakes to avoid

• Rushing the vegetables: They need about 8 minutes to soften; stir frequently and give them the stated time.
• Boiling the broth hard: After it comes to the boil, lower the heat for the covered 30-minute simmer.
• Adding all seafood together: Add the shellfish first, then prawns and crab, and finally the fish as directed.
• Stirring roughly: Turn the seafood gently so the fish stays in pieces and the shellfish remain intact.
• Cooking past doneness: Follow the short cooking stages and serve once the seafood is cooked through.
• Forgetting to check the broth: Taste after the butter has melted and adjust salt and pepper if needed.

How to store

Refrigerate leftovers promptly in a covered container and eat within 2 days. Reheat gently in a pan until steaming hot, taking care not to boil the seafood for long; discard any shellfish that remained closed after cooking.

Frequently asked questions