Ingredients
Method
- Prep the seafood. Scrub clams and mussels under cold running water, removing any loose debris. Pat shrimp dry with paper towels and season fish pieces lightly with salt and pepper.
- Sauté the aromatics. Heat olive oil in a large Dutch oven or heavy-bottomed pot over medium heat. Add onion and cook until softened and translucent, about 5 minutes.
- Add garlic and tomato paste. Stir in minced garlic and cook for 30 seconds until fragrant. Add tomato paste and stir constantly for another minute to deepen the flavor.
- Bloom with wine. Pour in white wine, scraping up any browned bits from the bottom of the pot. Let it simmer until reduced by half, about 4 minutes.
- Add tomatoes and herbs. Stir in crushed tomatoes, lemon zest, thyme sprigs, and bay leaf. Season with salt and pepper to taste. Bring to a gentle simmer.
- Cook the clams. Add clams to the pot, cover tightly, and cook for 4-5 minutes until most have opened. Discard any that remain closed.
- Add remaining seafood. Stir in shrimp and fish pieces. Cook covered for another 3-4 minutes until shrimp are pink (internal temperature should reach 120°F) and fish flakes easily with a fork (internal temperature reaches 145°F).
- Add mussels last. Gently push mussels into the liquid, cover again, and cook for 3-4 more minutes until shells open. Discard any unopened mussels.
- Season and serve. Remove from heat, discard thyme sprigs and bay leaf. Taste and adjust seasoning with additional salt or lemon juice if needed. Garnish with parsley and serve immediately with crusty bread.
Nutrition
Notes
I've made this cioppino at least fifty times now — sometimes with just clams and mussels, other times loaded with shrimp, scallops, and firm white fish. It's become one of those dishes I reach for when I have a little time but don't want to cook something complicated. The key is keeping the seafood tender by adding it toward the end.
I always keep extra bread on hand because this sauce begs for dipping, and I recommend using a mix of firm white fish like cod or halibut with whatever shellfish looks good at the market. You don't need to buy expensive ingredients — just fresh ones.