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San Francisco Seafood Cioppino with Crusty Sourdough

San Francisco seafood cioppino simmers mussels, cod, and shrimp in a tomato and white wine broth, then finishes with fresh parsley and lemon. Serve it hot with warmed crusty sourdough for dipping.
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Prep Time 20 minutes
Cook Time 33 minutes
Total Time 53 minutes
Servings: 6 servings
Course: Dinner
Cuisine: American
Calories: 520
Ingredients Equipment Method Notes

Ingredients
  

For the cioppino
  • 2 tbsp olive oil
  • 1 yellow onion medium, chopped
  • 1 fennel bulb medium, trimmed and thinly sliced
  • 4 cloves garlic minced
  • 0.25 tsp red pepper flakes
  • 2 tbsp tomato paste
  • 1 cup dry white wine
  • 1 can (28 oz) crushed tomatoes
  • 2 cups seafood stock
  • 1 bottle (8 oz) clam juice
  • 1 bay leaf
  • 1 tsp dried oregano
  • 0.5 tsp kosher salt
  • 0.25 tsp black pepper
  • 1.5 lb mussels scrubbed and debearded
  • 1 lb cod fillets cut into 1-inch chunks
  • 1 lb shrimp large, peeled and deveined
  • 0.25 cup fresh parsley chopped
  • 1 tbsp fresh lemon juice
For the sourdough
  • 1 loaf (16 oz) sourdough crusty

Equipment

  • 1 6-quart Dutch oven
  • 1 rimmed baking sheet

Method
 

Make the cioppino
  1. Heat the olive oil in a 6-quart Dutch oven over medium heat, then add the onion and fennel and cook, stirring occasionally, until softened, about 6 minutes.
  2. Stir in the garlic, red pepper flakes, and tomato paste and cook for 1 minute.
  3. Pour in the wine and simmer for 2 minutes, scraping up any browned bits from the pot.
  4. Add the crushed tomatoes, seafood stock, clam juice, bay leaf, oregano, salt, and pepper, then bring to a simmer and cook uncovered over low heat for 15 minutes.
Warm the sourdough
  1. While the broth simmers gently, heat the oven to 350°F, place the loaf on a rimmed baking sheet, and warm it for 10 minutes.
Cook the seafood
  1. Add the mussels and cod to the simmering broth, cover, and cook for 4 minutes.
  2. Add the shrimp, cover, and simmer for 3 to 5 minutes, until the shrimp are opaque, the cod reaches 145°F, and the mussels have opened; discard any mussels that remain closed.
  3. Remove the bay leaf, stir in the parsley and lemon juice, and serve hot with the warmed sourdough.

Notes

For tender seafood, add it only after the broth has simmered and avoid overcooking the shrimp. Refrigerate leftovers for up to 2 days; freezing is not recommended because the seafood texture can suffer. For a gluten-free option, serve with a gluten-free crusty loaf.