1/2 pound (26 to 30 per lb.) shelled, deveined shrimp
1/2 pound scallops (1 1/2 in. wide)
1 cooked Dungeness crab (2 lb.), cleaned and cracked
1 1/2 pounds clams in shells (1 to 1 1/2 in. wide), suitable for steaming
1/4 cup chopped parsley
1 loaf (1 lb.) crusty bread
How to Make It
Pour olive oil into a 5- to 6-quart pan over medium-high heat; when hot, add onion and garlic and stir often until onion is limp, 3 to 5 minutes. Add wine, tomatoes (with their juice if canned), tomato paste, basil, and pepper; bring mixture to a boil over high heat, then reduce heat and simmer, stirring often, for 10 minutes. Add salt to taste.
Meanwhile, rinse and drain fish, shrimp, scallops, and crab; cut fish into 1- to 2-inch pieces. Scrub clams. Gently stir fish, shrimp, scallops, and clams into tomato broth; cover and simmer just until fish, shrimp, and scallops are opaque but still moist-looking in center of thickest part (cut to test) and clams have popped open, 7 to 9 minutes. Discard any clams that don't open. Add crab and press gently to immerse in broth; cover and cook just until hot, 2 to 3 minutes.
Ladle cioppino into wide bowls and sprinkle with parsley. Serve with bread and lemon wedges.
This sauce is delicious and it's pretty easy to throw together! I threw a little hot sauce in to give it a kick. I like lots of sauce so I made about 1 recipe of the sauce per pound of seafood. I also mixed up the seafood to suit my tastes. Bay scallops were amazing, shrimp and fish pieces are among my other favorites.
Sign Up for our Newsletter
Join our newsletter for free recipes, healthy living inspiration, and special offers.