Classic Cioppino

Notes: Serve with crusty sourdough bread and a crisp Sémillon or Chardonnay with good acidity. Prep and Cook Time: about 1 hour.


Makes 4 to 6 servings

Recipe from


Nutritional Information

Calories 309
Caloriesfromfat 29 %
Protein 35 g
Fat 10 g
Satfat 1.4 g
Carbohydrate 21 g
Fiber 4.3 g
Sodium 798 mg
Cholesterol 176 mg


1 head fresh fennel (12 oz.)
3 tablespoons olive oil
1 onion (8 oz.), peeled and chopped
2 cloves garlic, peeled and minced
1/4 cup chopped parsley
3 cans (15 oz. each) diced tomatoes
2 cups dry white wine
1/3 cup tomato paste
1 tablespoon dried basil leaves
1/2 teaspoon dried oregano leaves
1/2 teaspoon red chile flakes
1 dozen clams in shell (suitable for steaming; discard any that are not closed), well scrubbed
2 cooked Dungeness crabs (about 2 lb. each), cleaned and cracked
1 pound shrimp (24 to 30 per lb.), peeled and deveined
Salt and pepper


1. Trim off and discard tough stems and base of fennel head. Rinse fennel, core, and chop.

2. In a 6- to 8-quart pan over medium-high heat, stir fennel, oil, onion, garlic, and 2 tablespoons parsley until onion is limp, 8 to 10 minutes.

3. Add diced tomatoes (including juice), white wine, tomato paste, basil, oregano, and chile flakes. Bring to a boil over high heat. Cover and simmer on low heat until flavors are well blended, about 15 minutes.

4. Add clams and crab. Cover and bring to a boil over high heat, then reduce heat and simmer, covered, for 5 minutes. Stir in shrimp, cover and simmer, until clams pop open, shrimp turn pink, and crab is hot, 6 to 9 minutes longer; remove seafood as it finishes cooking. Discard clams that do not open. Add salt and pepper to taste. Ladle broth and seafood into wide bowls. Sprinkle with remaining parsley.