Cioppino

kimberlykmarketing
5 days ago
3 min read

by SAVOR Living

Prep Time: 25 minutes | Cook Time: 45 minutes | Total Time: 1 hour 10 minutes | Servings: 4–6

This Cioppino is a celebration of briny bounty to warm your soul this winter. Built on a tomato–wine broth layered with aromatics, it brings together the richness of the sea with comforting depth and elegance. It’s a dish meant to linger over — best enjoyed with crusty bread, good wine, and even better company.

Why We Love It

Guanciale adds savory depth to the broth, anchoring the brightness of tomato and wine. Mussels and clams contribute natural salinity and drama, while shrimp, scallops, and white fish offer contrast in texture. Finished simply, this Cioppino sings without excess.

Ingredients

Base

3 oz guanciale, diced small
2–3 tbsp olive oil (as needed)
1 medium yellow onion, finely chopped
1 fennel bulb, finely chopped (fronds reserved for garnish)
4 cloves garlic, minced
1 tsp crushed red pepper flakes (optional)
1 tbsp tomato paste
1 tbsp anchovy paste
1 cup dry white wine
1 (28 oz) can whole San Marzano tomatoes, crushed by hand
2 cups seafood stock, vegetable stock, or low-sodium chicken stock
1 bay leaf
1 tsp dried oregano
1 lemon, zested (plus wedges for serving)
Salt and freshly cracked black pepper, to taste
Sourdough bread, for dipping

Seafood

1 lb firm white fish (cod, halibut, or sea bass), cut into 2-inch chunks
½ lb mussels, scrubbed and debearded
½ lb littleneck or Manila clams, scrubbed
½ lb shrimp, peeled and deveined
½ lb scallops

Mise en Place

Pull and prepare all ingredients before beginning. We like using a sheet pan for wet ingredients and spices, and an earthy basket for vegetables — keeping everything visible and within reach.

Fish Prep Note

Cod, halibut, or sea bass: Cut into 2-inch chunks, keeping pieces as uniform in thickness as possible. This allows the fish to cook gently without breaking apart.

Shellfish Prep Notes

Clams: Littleneck or Manila clams are ideal for cioppino — tender, briny, and perfectly suited for simmering in-shell. Scrub shells well under cold running water to remove grit. Clams do not require debearding.
Mussels: Scrub shells thoroughly and remove any visible beards by pulling firmly toward the hinge. Some farmed mussels arrive pre-debearded, but always check.
Optional Purge: For extra cleanliness, soak clams or mussels briefly (10–20 minutes) in cold salted water to release sand. Rinse again before cooking.
Storage Note: Because mussels and clams are sold live, store them loosely covered in the refrigerator and cook within 24 hours for best freshness.

Method

Heat a large, heavy-bottomed pot over medium heat. Add guanciale and cook until rendered and lightly crisp. Add olive oil only if the pan needs additional fat.
Add onion and fennel. Cook until softened and fragrant, about 6–8 minutes.
Stir in garlic, anchovy paste, and tomato paste; cook until the paste deepens in color.
Deglaze with white wine, scraping the bottom of the pot. Reduce slightly.
Add crushed tomatoes, stock, bay leaf, oregano, and red pepper flakes. Simmer gently for 20–25 minutes.
Add white fish and cook gently for 2–3 minutes. Add mussels, cover, and cook until shells begin to open.
Gently add clams, shrimp, and scallops. Simmer just until seafood is cooked through and shells are open. Discard any shellfish that remain closed.
Finish with lemon zest, fresh parsley, and fennel fronds. Adjust seasoning as needed.

Make It Your Own

Swap fish for lobster, or add a pinch of saffron for a subtle aromatic lift.

Garnish

Chopped fresh parsley and fennel fronds
Lemon zest
Extra-virgin olive oil drizzle
Sliced sourdough bread, rubbed with a garlic clove and drizzled with olive oil

Suggested Plating

Serve in wide, warmed shallow bowls, ensuring a generous mix of seafood in each portion. Spoon broth generously and finish with fresh herbs, a drizzle of olive oil, and a squeeze of fresh lemon. Always serve with an empty bowl at the table for shells.