Cioppino

Classic Cioppino

Cioppino is a great San Francisco seafood stew — flexible, generous, and meant to highlight good seafood rather than strict rules. This version can lean red or white depending on what you’re in the mood for, and it comes together quickly once everything is prepped.

Ingredients

• 1 pound mussels

• 6–8 clams

• ½ pound sea scallops

• ½ pound shrimp

• ½ pound sole or tilapia fillet

• ½ pound linguine, cooked

• 2 tablespoons olive oil

• 1 tablespoon garlic, minced

• 1 tablespoon dried oregano

• 1 tablespoon dried basil

• 2 teaspoons dried thyme

• ¼ teaspoon crushed red pepper

• ½ bunch fresh parsley, chopped

• ½ cup dry white wine

Optional (choose red or white style):

• 1 can chopped clams (for white version)

• 2 cups marinara sauce (for red version)

Instructions

1. Peel and devein the shrimp. If the scallops are very large, cut them into 1-inch pieces.

2. If shucking the clams, rinse them just before cooking. If steaming them open instead, be cautious with salt later.

3. Prepare the seafood so the pieces are roughly the same thickness for even cooking. If using lobster tail, split it lengthwise and keep it attached to the shell for flavor.

4. Heat a large pan over medium heat and add the olive oil. Add the garlic once the oil is hot but not smoking. If the oil smokes, discard it and start again.

5. Add the seafood to the pan, placing shellfish on the bottom and laying the fish on top.

6. Add the white wine, cover the pan, and cook for about 1 minute.

7. Uncover and cook for another 2 minutes. During this time, add the dried herbs and half of the parsley.

8. Stir gently, then add the marinara sauce (for red) or chopped clams (for white). Cover and cook until the seafood is just done.

To Serve

Serve over linguine and garnish with the remaining parsley.

Quick Notes

• Keep the seafood tender — overcooking will make it tough.

• Adjust salt carefully, especially if steaming clams in their shells.

• Crusty bread is always a good idea alongside the pasta.

Yield & Time

Serves 2

Cooking time: about 20 minutes