Ingredients
Method
- Heat 2 tbsp (30 ml) of oil over medium heat in a large Dutch oven or soup pot that is already hot, and sauté the diced onions until just translucent, about 4 minutes.
- Add the minced garlic, 2 tsp dried oregano, 1 tsp dried rosemary, and 0.5 tsp crushed red pepper flakes, then sauté for 30 seconds or until just fragrant.
- Mix in the 24 oz (680g) of tomato sauce, 1 cup (240 ml) of clam juice, and 1 cup (240 ml) of white wine, and increase the heat to medium-high to bring the sauce to a boil.
- Reduce the heat to medium and cook for 10 to 15 minutes to allow all the flavors in the Cioppino base to meld.
- Add the 2 lbs (907g) of assorted seafood and simmer until cooked through, about 5 to 7 minutes.
- Variation: Should you prefer your Cioppino more stew-like, you can also include seafood like clams and mussels in their shells and increase the total amount of seafood in this dish.
- Don't Overcook the Seafood: This is the most critical rule. Seafood cooks very fast.
- Add firm fish (like halibut) first, and delicate items (like scallops or shrimp) in the very last 3–4 minutes. If they are rubbery, they cooked too long.
The "Drinkable Wine" Rule: Since this recipe uses a full cup of white wine, the flavor concentrates as it cooks. Only use a dry white wine (like Pinot Grigio or Sauvignon Blanc) that you would actually enjoy drinking from a glass. Avoid "cooking wines" which are often salty and low quality.
Use Clam Juice for Depth: If you can't find clam juice, fish stock works, but clam juice provides that signature salty, oceanic brine that defines a San Francisco Style Stew. It mimics the flavor of shells simmering in the pot without the extra work.
Toast the Spices: When adding the oregano and red pepper flakes in step 2, let them sizzle in the hot oil/onion mixture for a moment before adding the liquid. This "blooms" the spices and releases their oils for a more robust flavor.