It has Dungeness crab (in season in the winter on the west coast), and usually shrimp, clams and/or mussels, and some firm white fish such as halibut or sea bass. It’s a Feast of the Seven Fishes, all in one bowl!
Use the Best Seafood
The trick is using the highest quality seafood. I wouldn’t attempt this stew unless I had access to very fresh fish and shellfish, fortunately abundant in the San Francisco Bay Area. Whole Foods usually carries good seafood, but you should always check when they got the item in, preferably the same morning you buy it (Ask!). Asian markets can be a good source of fresh seafood as well. Varieties are often available at a much lower price than that of Whole Foods. If your fishmonger has some good fish or shellfish stock for sale as well, all the better.
How To Serve Cioppino
Note that cioppino is typically served with the shellfish still in their shells, making for somewhat messy eating. But it’s a lot of fun for an informal gathering. Have plenty of napkins available and don’t wear white!
Other Seafoods for Cioppino Stew
The beauty if cioppino is that you can add any seafood you like, just like the original fishermen did with scraps at the end of the day. Feel free to add your choice of clams, mussels, shrimp, octopus, calamari, crabs, lobster bits, and any kind of thick, hearty fish.
What to Serve With Cioppino Seafood Stew
Classic Endive Salad Garlic Bread No Knead Bread French Green Beans With Butter and Herb Caesar Salad
Use prepared fish or shellfish stock, or make your own. If prepared shellfish stock is not available, combine some prepared fish stock (available at many markets, including Trader Joe’s) with clam juice.
3 pounds halibut, sea bass, or other firm white fish, cut into inch-long cubes 1 large (2 pounds or more) cooked Dungeness crab (hard shell) 1 pound (or more) large shrimp 2 pounds littleneck clams and/or mussels (mussels should be scrubbed clean and beards removed right before cooking)
For the sauce
1/2 cup extra virgin olive oil 1 1/2 cups chopped onion (1 large onion) 1 cup chopped bell pepper (1 large bell pepper) 3 cloves garlic, minced 1 teaspoon kosher salt 1 (28-ounce) can whole tomatoes, undrained Broth from the mollusks 2 cups red wine 2 cups tomato juice 2 cups fish stock or shellfish stock Herb bouquet of bay leaf, parsley, and basil wrapped in a layer of cheesecloth and secured with kitchen string Salt and pepper, to taste 1/2 cup minced parsley, for garnish
Break the body in half, and then cut each half again into either halves or thirds. You can opt to keep the crab meat in the body segments and serve it that way (more work for the eater) or you can pick out the crab meat from the body segments. If you pick out the crab meat, try to keep it in big chunks. Once you have split the shrimp shells, you can turn the knife toward the shrimp, and cut in a little to find the black vein. Pull out the vein as much as you can. You can probably also use a pair of kitchen scissors to cut the backs of the shrimp. Shred (squish) tomatoes with your hands and add to the pot along with the juice from the can. Add broth from the mollusks, red wine, tomato juice, fish or shellfish stock, the herb bouquet, and salt and pepper to taste. Bring to a simmer and cook, uncovered, for 20 minutes. Remove herb bouquet. Taste and adjust seasoning to suit your tastes. Add the steamed mollusks, crab meat, and shrimp. Heat just until shrimp are cooked (just 2 to 3 minutes, until they are bright pink). Do not overcook. Have plenty of napkins available, a few extra bowls for the shells, and nut crackers. If you left the shells on, have some tiny forks, too.
