Where do I get Dungeness crab, and what can replace it?

It is the signature crab of the San Francisco Bay. Out of season or region, use king, snow, or blue crab, or lobster. Crack the shell before adding it so it is easy to eat.

What if I have no seafood stock?

Use bottled clam juice, or clam juice with chicken stock; water at a pinch. Avoid beef stock, which drowns the sea flavour.

Why is my seafood rubbery?

A rolling boil or overcooking. Keep a gentle simmer and add the seafood in stages, with the fish, scallops, and shrimp going in last for only 3 to 4 minutes.

Which seafood is required?

None in particular; it grew from a whatever-was-caught pot. The San Francisco canon is Dungeness crab, clams, mussels, white fish, and shrimp, with scallops and squid optional.

USA · Soups · High protein

Cioppino

Name: Cioppino
Total time: 50 min
Yield: 6 servings
Cuisine: American
Ingredients: 1 whole Dungeness crab; 500 g clams; 500 g mussels; 350 g shrimp; 400 g white fish fillets; 3 tbsp extra virgin olive oil; 1 bulb fennel; 1 whole yellow onion; 4 cloves garlic; 0.5 tsp red pepper flakes; 2 tbsp tomato paste; 800 g crushed tomatoes; 240 ml dry white wine; 500 ml seafood stock; 1 whole bay leaf; 1 tsp dried oregano; 3 tbsp flat-leaf parsley; 2 tbsp fresh basil; 1.5 tsp salt; 0.5 tsp black pepper

A San Francisco seafood stew of Italian-American origin: Dungeness crab, clams, mussels, shrimp, and white fish simmered in a tomato-and-white-wine broth scented with fennel and garlic. Born as a fishermen's communal pot, it is served with sourdough for soaking up the broth.

50 min 360 kcal 6 serves Advanced💪High protein🇺🇸USA Jump to recipe

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Ingredients

ServingsMetric

1 wholeDungeness crab
500 gclams
500 gmussels
350 gshrimp
400 gwhite fish fillets
3 tbspextra virgin olive oil
1 bulbfennel
1 wholeyellow onion
4 clovesgarlic
0.5 tspred pepper flakes
2 tbsptomato paste
800 gcrushed tomatoes
240 mldry white wine
500 mlseafood stock
1 wholebay leaf
1 tspdried oregano
3 tbspflat-leaf parsley
2 tbspfresh basil
1.5 tspsalt
0.5 tspblack pepper

Method

Heat the olive oil in a large heavy pot over medium heat. Add the chopped fennel and onion and cook until soft, about 8 to 10 minutes.
Stir in the garlic and red pepper flakes and cook 1 minute until fragrant; do not let the garlic brown. Add the tomato paste and cook 1 minute more to deepen it.
Pour in the dry white wine and simmer until reduced by half. Add the crushed tomatoes, seafood stock, bay leaf, and oregano.
Bring to a gentle simmer and cook uncovered 20 to 30 minutes, until the broth is rich. Season with salt and pepper.
Crack the Dungeness crab into pieces. Add the crab, clams, and mussels, cover, and simmer 3 to 4 minutes until the shells begin to open.
Add the white fish and shrimp, nestling them into the broth. Simmer gently 3 to 4 minutes more, until the fish flakes and the shrimp are pink.
Discard any clams or mussels that stay shut. Keep the simmer gentle throughout so the seafood stays tender.
Stir in the parsley and basil. Ladle into deep bowls and serve with sourdough for soaking up the broth.

FAQ

Most often dry white, so the seafood leads. Red such as Merlot or Montepulciano makes a heavier, tomato-forward version. Either way, keep it dry, not sweet.