A hearty seafood stew loaded with Dungeness crab, clams, mussels, shrimp, calamari, and fresh whitefish.
Cioppino is a classic San Francisco–style seafood stew that brings together a variety of fresh seafood in a rich, tomato-based sauce. It’s an easy way to turn a selection of seafood into an impressive meal that’s perfect for sharing.
For this version, we’re keeping things simple with a ready-to-use Cioppino sauce and a combination of Dungeness crab, clams, mussels, shrimp, calamari, and whitefish such as rockfish or halibut.
Ingredients
- 2–3 lbs Cioppino sauce
- 1 lb Dungeness crab, cooked and cracked
- ½ lb clams, scrubbed
- ½ lb mussels, scrubbed and debearded
- ½ lb shrimp, peeled and deveined
- ½ lb calamari, cleaned and sliced into rings
- ½ lb whitefish, such as rockfish or halibut, cut into 1-inch pieces
- 1–2 tbsp olive oil
- ½ cup dry white wine or seafood stock
- Fresh parsley, chopped
- Lemon wedges, for serving
- Crusty sourdough or French bread, for dipping
Directions
1. Start the sauce.
In a large pot or Dutch oven, heat the olive oil over medium heat. Add the Cioppino sauce and white wine or seafood stock. Bring to a gentle simmer.
2. Add the clams and mussels.
Add the clams and mussels to the simmering sauce. Cover and cook for about 4–5 minutes, or until the shells begin to open.
3. Add the whitefish and calamari.
Gently add the whitefish and calamari. Simmer for about 3–4 minutes, being careful not to overcook the seafood.
4. Add the shrimp.
Add the shrimp and continue cooking for another 2–3 minutes, until the shrimp are opaque and cooked through.
5. Finish with Dungeness crab.
Add the cooked Dungeness crab during the final 1–2 minutes, just long enough to heat it through. Discard any clams or mussels that remain closed.
6. Serve.
Ladle the cioppino into large bowls and garnish with fresh parsley. Serve immediately with lemon wedges and plenty of crusty sourdough bread for soaking up the sauce.
A Few Tips for Great Cioppino
- Don’t overcook the seafood. Add each type according to how long it takes to cook rather than putting everything in the pot at once.
- Use cooked Dungeness crab. Since the crab is already cooked, it only needs to be warmed through at the end.
- Rockfish or halibut both work well. Rockfish provides a slightly firmer, more delicate option, while halibut gives the stew larger, meaty pieces.
- Serve it hot and fresh. Cioppino is best enjoyed immediately, with warm bread alongside.
The Perfect Seafood Feast
Cioppino is wonderfully flexible, so don’t be afraid to adjust the seafood based on what’s fresh and available. The combination of sweet Dungeness crab, briny shellfish, tender shrimp and calamari, and flaky whitefish makes every spoonful a little different.
And whatever seafood you choose, don’t forget the bread — the broth is too good to leave behind! French bread is a great alternative to classic sourdough.