This classic San Franciscan fisherman’s stew is great for entertaining since you can make the base a day in advance and you can use whatever seafood you like.
Cioppino Seafood Stew with Gremolata Toasts
Recipe type: Main
- 3 garlic cloves, divided
- 2 tablespoons extra-virgin olive oil
- ¾ cup finely chopped onion
- ½ cup packed sliced fennel
- ¼ cup finely chopped celery
- 1 teaspoon kosher salt, divided
- ½ teaspoon freshly ground black pepper, divided
- ½ teaspoon red-pepper flakes
- ½ pound cleaned squid, bodies sliced into ½-inch rings, tentacles halved lengthwise if large
- ½ tablespoon tomato paste
- 1 teaspoon dried oregano
- 1 cup dry white wine
- 1 15-ounce can crushed tomatoes
- 2 bay leaves
- 1 8-ounce bottle clam juice
- 1½ cups seafood stock or vegetable broth
- ½ stick (4 tablespoons) unsalted butter, room temperature
- 3 tablespoons chopped flat-leaf parsley, divided
- ½ teaspoon lemon zest
- 1 baguette, sliced and toasted
- 1 pound littleneck clams, soaked in water for 1 hour
- ½ pound medium tail-on shrimp, peeled and deveined
- 1 pound mussels, scrubbed and de-bearded
- ½ pound skinless flaky white fish such as bass, halibut, hake, or cod, cut into 1-inch pieces
- Mince 2 of the garlic cloves. In a large pot over medium heat, heat oil. Add onion, fennel, celery, ½ teaspoon salt, and ¼ teaspoon pepper and cook, stirring occasionally, until softened, 6 to 8 minutes. Add the minced garlic and red-pepper flakes. Continue to cook, stirring constantly, until garlic is golden and fragrant, 1 to 2 minutes more.
- Reduce heat to medium-low and add squid. Cook, stirring occasionally, until squid is opaque and tender and the released juices reduce, 15 to 20 minutes. Add tomato paste and oregano and cook, stirring, 1 minute.
- Add wine, raise heat to medium-high, and cook until cooking liquid is reduced by half, 5 to 7 minutes. Add tomatoes with their juice, bay leaves, clam juice, and stock. Bring to a boil, reduce to a simmer, and cook, covered, 30 minutes. Stir in ¼ teaspoon each salt and pepper. Taste and adjust seasoning.
- Meanwhile, in a small bowl, mix the butter, 1 tablespoon parsley, lemon zest, and ¼ teaspoon salt together. Cut remaining garlic clove in half and rub the cut sides on the toasts. Spread the flavored butter on the toasts.
- When ready to serve, heat the pot to medium and add clams, cover, and cook for 3 minutes. Stir in the shrimp and mussels. Arrange the fish on top of the stew, cover, and simmer until shellfish opens and fish and shrimp are firm and opaque, about 5 minutes more. Discard bay leaves and stir in remaining 2 tablespoons parsley.
- Serve cioppino immediately in large soup bowls with gremolata toasts alongside.