Northwest Cioppino

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Cioppino is a flavorful seafood stew created by Italian fishermen in the San Francisco area in the late 1800s. This version focuses on local ingredients. Avoid overcooking the delicate seafood by having all the ingredients available and prepped before starting. Serve with toasted artisan bread.


1/4 c olive oil
1 med yellow onion, diced
4-6 garlic cloves, minced
1 t dried oregano
1 t red pepper flakes
1 t salt
1/2 t fresh cracked black pepper
1 bay leaf
1 lg green bell pepper, diced
1 can diced tomatoes (14 oz.)
12 oz chicken broth
1 c dry red wine (local pinot noir or merlot)
10-12 clams, scrubbed clean
6-8 mussels, scrubbed clean and debearded
1/4 lb large shrimp, peeled and deveined (save shells for step No. 1)
1/2 lb med scallops, muscle removed
6-8 oz salmon, skinned & cut into 1” pieces
1/4 lb Dungeness crab meat
1/4 c each, fresh basil and flat leaf parsley, chopped fine


In a large soup pot, toss the shrimp shells in olive oil over med heat until brightly colored (approx. 3-4 min). Remove shells, leaving shrimp-flavored oil and add onion, garlic, oregano, red pepper flakes, salt, pepper and bay leaf. Cook over med high heat until onion is translucent (5 min). Add bell pepper and tomatoes and cook until pepper is softened, stirring frequently. Add wine and broth and bring to a simmer. Add the clams and mussels and cover, simmering gently for 5 min until they begin to open. Add salmon, scallops and shrimp. Continue cooking 5 min more. Remove from heat and gently stir in crab and herbs. Taste and adjust the seasoning if necessary. Serve immediately with toasted garlic bread.