Cioppino

Step 1

Gather all the ingredients. If you use clams and mussels, make sure to check if the shells are cracked or opened. Those that are just slightly open may still be fresh. To check, squeeze the shell shut. If they don’t stay closed, discard them. To learn how to de-grit clams, click here. I used a 1.5-pound seafood medley from Costco, which contains mussels, clams, shrimp, and bay scallops.

Step 2

Heat the olive oil in a large saucepan over medium heat. Add the onions and fennel bulbs and sauté until translucent.

Step 3

Add the garlic, bay leaves, parsley, basil and thyme, and cook, stirring, just to warm the garlic. Do not let it brown.

Step 4

Stir in the crushed tomatoes, tomato puree, clam juice, Worcestershire sauce, brown sugar, black and red peppers, and salt to taste.

Step 5

Bring to boil and skim off fat, scum, and foam. Reduce heat to low-medium and simmer uncovered for about 45-60 minutes, stirring occasionally, until thickened.

Step 6

Put the olive oil, butter, and garlic in a large pot over medium heat, and cook, stirring, until the garlic is fragrant, but not brown.

Step 7

Add the wine and the clams, and cover. Turn the heat up to medium-high and steam until the clams start to open, about 3-5 minutes. Add the mussels, cover and steam until the just start to open, about 2 minutes.

Step 8

Now stir in some cioppino sauce, the Worcestershire sauce and bring to a simmer.

Step 9

Add the cracked crabs, if using, and the shrimp, and simmer for about 5 minutes.

Step 10

Add the fish, squid, scallops, and cooked crab meat.

Step 11

Gently stir in the rest of cioppino sauce and simmer until they are all just cooked through, about 5 minutes. Do not overcook.

Step 12

Serve in large bowls, shells included. Sprinkle with minced parsley. Serve with crusty French baguette. Enjoy!

Step 13

You can keep the leftovers in an airtight container and store in the refrigerator for up to 1-2 days.