Crab Cioppino
Dive into the heartwarming flavors of the sea with this classic Crab Cioppino recipe, a luxurious seafood stew that’s brimming with rich, coastal charm. This San Francisco-inspired dish combines succulent Dungeness crab, tender shrimp, flaky halibut, and briny clams and mussels in a robust tomato and white wine broth infused with aromatic fennel, garlic, and a touch of heat from red pepper flakes. Perfect for a cozy dinner party or a special family meal, this one-pot wonder comes together in under an hour and is best served with a loaf of crusty bread to soak up every last drop of the flavorful broth. Ideal for seafood lovers, this hearty yet elegant stew is a showstopper that celebrates the bounty of the ocean.
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Recipe Information
Ingredients
- 3 tablespoons olive oil
- 1 medium yellow onion, diced
- 1 medium fennel bulb, thinly sliced
- 4 cloves garlic, minced
- 1 teaspoon crushed red pepper flakes
- 1 cup dry white wine
- 2 tablespoons tomato paste
- 1 28-ounce can whole peeled tomatoes, crushed by hand
- 4 cups seafood or fish stock
- 2 bay leaves
- 2 pounds Dungeness crab, cleaned and cracked
- 1 pound little neck clams, scrubbed
- 1 pound mussels, debearded and scrubbed
- 1 pound halibut or cod, cut into 2-inch chunks
- 1 pound large shrimp, peeled and deveined
- 1 to taste salt
- 1 to taste black pepper
- 2 tablespoons chopped fresh parsley
- 1 loaf crusty bread, for serving
Instructions
Heat the olive oil in a large, heavy-bottomed pot over medium heat.
Add the diced onion and sliced fennel to the pot. Sauté for 5-7 minutes until softened and translucent.
Stir in the minced garlic and crushed red pepper flakes, cooking for 1 minute until fragrant.
Deglaze the pot with the dry white wine, scraping up any browned bits from the bottom. Let the wine simmer for 2-3 minutes.
Stir in the tomato paste until evenly distributed, then add the crushed tomatoes, seafood stock, and bay leaves. Bring to a gentle simmer.
Add the crab to the pot, cover, and let cook for 10 minutes.
Add the clams and mussels, cover, and cook for another 5 minutes, or until the shells have opened. Discard any shells that remain closed.
Gently stir in the halibut (or cod) and shrimp. Cover and cook for 5-7 minutes, or until the fish is opaque and the shrimp are pink and cooked through.
Season the cioppino with salt and black pepper to taste.
Ladle the stew into bowls and top with fresh parsley. Serve immediately with crusty bread for dipping.
Nutrition Facts
Calories |
5344 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 120.6 g | 155% | |
| Saturated Fat | 24.4 g | 122% | |
| Polyunsaturated Fat | 4.0 g | ||
| Cholesterol | 2309 mg | 770% | |
| Sodium | 13524 mg | 588% | |
| Total Carbohydrate | 345.0 g | 125% | |
| Dietary Fiber | 20.4 g | 73% | |
| Total Sugars | 28.7 g | ||
| Protein | 664.2 g | 1328% | |
| Vitamin D | 32.8 mcg | 164% | |
| Calcium | 1991 mg | 153% | |
| Iron | 120.6 mg | 670% | |
| Potassium | 11479 mg | 244% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
