How to Make Cioppino

Check clams for cracked shells or those that are open and discard them.

Place clams in a colander, rinse under cool water, and scrub with fingers or a seafood scrubber.

Run mussels under cool water, scrub with fingers, and tap any open mussels to close them.

Remove the beard from mussels by gently tearing it off with fingers.

Cut white fish (like halibut) into 1-inch chunks.

Rinse scallops under cool water.

Peel and devein shrimp, removing the shell and vein with a small pairing knife.

Cut calamari into 1/4 inch or 1/8 inch rings.

Break up large crab claws into smaller pieces if needed.

Heat olive oil in a pan over medium-high heat.

Add sliced fennel to the pan and stir, cooking for 2 to 3 minutes.

Add finely minced shallot and minced garlic to the fennel and oil, cooking until fragrant.

Add two sprigs of fresh rosemary and six sprigs of fresh thyme to the pan.

Add minced parsley and red pepper flakes to the mixture.

Add two cans of crushed tomatoes to the pan.

Pour in two bottles of clam juice for a briny flavor.

Add red wine of choice to the mixture, along with salt and pepper, and stir.

Bring the broth to a boil, then reduce heat and let simmer uncovered for 20 minutes.

Remove herb stems from the broth after simmering.

Add shrimp, mussels, and clams to the broth and stir.

Bring the mixture back to a boil, then reduce heat and let simmer for 4 minutes.

Add halibut to the broth, making a pocket to prevent it from falling apart, and cook for 3 minutes.

Add calamari, scallops, and crab claws to the broth and cook for an additional 5 to 7 minutes uncovered.

Check that all clams and mussels have opened and that shrimp and scallops are opaque and cooked through before serving.

Serve cioppino in bowls, topped with fresh parsley, lemon wedges on the side, and a splash of anisette.

Serve with rustic sourdough bread to soak up the broth.

Equipment Needed

Spice Level: