Seattle Style Cioppino

This Seattle Style Cioppino is a favorite Pacific Northwest fisherman's' stew. Easy to make and packed with flavor and seasonal ingredients.

Prep Time15

Cook Time25

Total Time40

Servings: servings

Calories: 348kcal

2 freshly cooked Dungeness crabs approximately 2 lbs each
24 clams well scrubbed
1 cup dry white wine
2 cups water
¼ cup olive oil
1 medium yellow onion finely chopped
3 large cloves garlic minced
2 pounds fresh tomatoes peeled, seeded, and chopped (or 1 28-ounce can of tomatoes)
3 ounces tomato paste
1 teaspoon fresh ground black pepper
1 teaspoon fresh oregano chopped
1 tablespoon basil finely chopped
2 pounds fresh salmon or halibut cut into large pieces
¾ pound scallops
¾ pound raw shrimp peeled and deveined
Chopped fresh parsley

Get Recipe Ingredients

Remove the legs and claws from the crabs and break the body in half. Clean bodies off. Place the clams in a pan, add 1 cup of wine, and steam, covered, over medium heat for 5 minutes or until clams open.
Remove clams and discard any that do not open.
Strain the stock through a cheesecloth and reserve.
In an 8-quart saucepan, heat the oil. Add the onion and garlic and sauté over medium heat until soft, but not browned. Add tomatoes, tomato paste, and 2 cups of water, pepper, herbs, and clam stock.
Partially cover and simmer for 20 minutes.
Add the fish, scallops, shrimp, crab, and crab butter. Simmer for approximately 5 minutes or until all seafood is cooked; do not stir or the fish will break apart.
Add the clams and heat for a scant 1 minute. Sprinkle with parsley and serve immediately from the pot.