Ingredients

1/4 cup extra-virgin olive oil

1 bulb fennel, chopped, fronds reserved

2 shallots, minced

2 garlic cloves, thinly sliced

1 teaspoon dried oregano

1/2 teaspoon red pepper flakes

Kosher salt

Freshly ground black pepper

1 1/2 cups dry white wine

1 (28-ounce) can crushed tomatoes

1 (8-ounce) bottle clam juice

2 cups water

2 dried bay leaves

1 2-inch thick strip orange zest (optional)

1 dozen littleneck clams, scrubbed

1 dozen mussels, scrubbed

1 pound shrimp, peeled and deveined

1 pound halibut, skin removed and cut into 1-inch pieces

1/4 cup freshly chopped parsley, for serving

Baguette, for serving

Lemon wedges, for serving

Instructions

Step 1: Heat the olive oil in a large pot over medium heat. Add the chopped fennel and minced shallots and cook until they become soft and translucent, about 6 minutes. Stir in the sliced garlic, dried oregano, and red pepper flakes. Season with salt and pepper and cook until fragrant, about 1 minute.

Step 2: Pour in the white wine and let it boil until reduced by half, 3 to 5 minutes, scraping up any browned bits from the bottom of the pot with a wooden spoon. Add the crushed tomatoes, clam juice, water, bay leaves, and orange zest if using. Stir to combine, bring to a low simmer, and cook uncovered, stirring occasionally, for 20 minutes.

Step 3: Remove the bay leaves and orange zest from the pot. Add the clams to the simmering broth, cover, and cook for 5 minutes. Then uncover and evenly add the mussels, followed by the shrimp, and finally the halibut. Do not stir. Cover again and cook for another 5 minutes, or until all clams and mussels have opened and the shrimp and fish are opaque and cooked through. Discard any unopened shellfish. Taste and adjust seasoning with salt and pepper.

Step 4: To serve, ladle the stew into bowls and garnish with reserved fennel fronds and chopped parsley. Serve alongside slices of crusty baguette and lemon wedges for squeezing over the top.

Tips & Variations

Use fresh seafood from a trusted market for the best flavor and freshness.

If you prefer a spicier stew, increase the red pepper flakes or add a dash of hot sauce.

Substitute halibut with other firm white fish like cod or snapper if desired.

The orange zest adds a subtle brightness, but it can be omitted if you prefer a more traditional flavor.

Serve with garlic toasted baguette for an extra comforting touch.

FAQs

Can I use frozen seafood for cioppino?

Yes, you can use frozen seafood, but be sure to thaw it completely and pat it dry before cooking to avoid excess liquid diluting the broth.

What can I serve with cioppino?

Cioppino pairs beautifully with crusty bread or garlic toast to soak up the flavorful broth. A simple green salad and a glass of white wine make a lovely accompaniment as well.