Emulsifier Free Classic Cioppino
Total time1 hr 20 min
Prep time30 min
Cook time50 min
4.7(3)
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Learn more →Ingredients
6 servings
For the broth
- 3 tbsp olive oil
- 1 medium yellow onion, finely diced
- 1 fennel bulb, cored and thinly sliced, fronds reserved
- 6 garlic cloves, thinly sliced
- ½ tsp red pepper flakes
- 1 tsp dried oregano
- 1 can (6 oz) tomato paste
- 1 ½ cups dry white wine (such as pinot grigio or sauvignon blanc)
- 1 can (28 oz) crushed tomatoes
- 2 cups seafood stock juice or clam juice
- 1 bay leaf
- 1 tsp kosher salt, plus more to taste
- ½ tsp black pepper, plus more to taste
For the seafood
- 1 lb littleneck clams, scrubbed
- 1 lb mussels, scrubbed and debearded
- 1 lb large shrimp (16/20 count), peeled and deveined, tails on
- 1 lb firm white fish (such as halibut or cod), cut into 2-inch chunks
- 1 lb cooked dungeness crab legs, cracked
For serving
- ¼ cup fresh flat-leaf parsley, roughly chopped
- reserved fennel fronds, roughly chopped
- crusty sourdough bread, sliced, for serving
Instructions
- 1
Heat the olive oil in a large Dutch oven or heavy-bottomed pot over medium heat until shimmering. Add the onion and fennel and cook, stirring occasionally, until softened and translucent, about 8–10 minutes.
- 2
Add the garlic, red pepper flakes, and dried oregano and cook, stirring constantly, until fragrant, about 1 minute.
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