Spicy Seafood Cioppino
- 20m Prep Time
- 40m Cook Time
- 1h 0mReady In
A hearty San Francisco-style Italian American fish stew made with arrabbiata sauce, white wine, and a mix of clams, mussels, fish, scallops, and crab. Serve with crusty sourdough bread for dipping.
Ingredients
- 3 tbsp extra-virgin olive oil
- 1 large yellow onion diced
- 1 medium fennel bulb thinly sliced
- 2 celery chopped
- 2 large carrots diced
- 4 clove garlic roughly chopped
- 2 tsp kosher salt
- 1/2 tsp freshly ground black pepper
- 1 arrabbiata sauce
- 1 1/2 cup dry white wine
- 6 cup fish or chicken stock
- 1 bay leaf
- fish sauce, clam juice, or anchovy paste
- 1 lb manila clams scrubbed
- 1 lb mussels scrubbed and debearded
- 1 lb firm fish, such as halibut or salmon skin removed, cut into bite-size pieces
- 1/2 lbs scallops or large shrimp peeled and deveined
- 1/2 lbs crab legs or prawns
- 1/4 cup fresh parsley chopped
Nutrition (per serving, estimated)
Estimated based off 14 of 19 identified ingredients (per 100 g food data, scaled by amount).
Vitamins & minerals
- Calcium: 225 mg
- Iron: 5.38 mg
- Magnesium: 104 mg
- Phosphorus: 671 mg
- Potassium: 1448 mg
- Zinc: 4.93 mg
Let's Prepare
Collect
Gather these ingredients — no prep needed yet.
- 3 tbsp extra-virgin olive oil
- 2 tsp kosher salt
- 1/2 tsp freshly ground black pepper
- 1 arrabbiata sauce
- 1 1/2 cup dry white wine
- 6 cup fish or chicken stock
- 1 bay leaf
- fish sauce, clam juice, or anchovy paste
- 1/2 lbs crab legs or prawns
Prepare
- Dice 1 large yellow onion
- 1 medium fennel bulb, thinly sliced
- Chop 2 celery
- Dice 2 large carrots
- 4 clove garlic, roughly chopped
- 1 lb manila clams, scrubbed
- 1 lb mussels, scrubbed and debearded
- 1 lb firm fish, such as halibut or salmon, skin removed, cut into bite-size pieces
- 1/2 lbs scallops or large shrimp, peeled and deveined
- Chop 1/4 cup fresh parsley
Let's Cook
-
Step 1.
Heat 3 tablespoons extra-virgin olive oil in a large, heavy-bottomed pot or Dutch oven over medium heat. Add 1 diced large yellow onion (or 3 diced shallots) and 1 thinly sliced medium fennel bulb. Sauté for 5 minutes, stirring occasionally, until the onion is translucent and fennel begins to soften.
-
Step 2.
Add 2 chopped celery stalks, 2 diced large carrots, and 4 roughly chopped garlic cloves to the pot. Continue sautéing for 5 more minutes, stirring occasionally, until the vegetables are tender. Season with 2 teaspoons kosher salt and ½ teaspoon freshly ground black pepper.
-
Step 3.
Pour in 1 (24-ounce) jar arrabbiata sauce and 1½ cups dry white wine. Stir to combine, then bring the liquid to a simmer. Let it reduce by half, about 10–15 minutes, stirring occasionally.
-
Step 4.
Add 6 cups fish or chicken stock and 1 bay leaf to the pot. Stir and bring back to a simmer. Taste the broth and adjust seasoning if needed. For more depth, add a splash of fish sauce, a small bottle of clam juice, or a few teaspoons of anchovy paste (optional). Simmer until the carrots are tender, about 10 minutes. The broth can rest on the stovetop until just before serving, or be made ahead and refrigerated.
-
Step 5.
Just before serving, add 1 pound scrubbed manila clams, 1 pound scrubbed and debearded mussels, 1 pound firm fish (such as halibut or salmon, skin removed, cut into bite-size pieces), ½ pound scallops or large shrimp (peeled and deveined), and ½ pound crab legs or prawns (optional) to the pot. Cook for 10 minutes, or until the clams and mussels have opened and the fish is cooked through. Discard any unopened shellfish.
-
Step 6.
Ladle the stew into bowls, garnish with ¼ to ½ cup chopped fresh parsley, and serve with crusty buttered bread for dipping.