Cioppino Seafood Stew With Shrimp and Clams

"Cioppino is a San Francisco classic with roots in Italian-American fishing communities, and its defining trait has always been flexibility. This version starts with a deeply savory broth built from aromatics, seafood stock, clam juice, canned tomatoes, and wine, then finishes with a mix of shellfish and flaky white fish added in stages so everything cooks gently and stays tender."

"Choose a dry white wine you'd drink: Use a dry, high-acid white wine like Pinot Grigio or Vermentino for making the broth. Avoid sweet wines, which can quickly turn cloying. Want to skip the wine? Substitute seafood stock and finish the stew with a squeeze of lemon or white wine vinegar for balance. Use the seafood you can get-and add it in stages: Cioppino is meant to reflect the catch of the day. Swap in scallops, crab, monkfish, halibut, or frozen seafood blends."

Cioppino combines a deeply savory broth of aromatics, seafood stock, clam juice, canned tomatoes, and dry white wine with a mix of shellfish and flaky white fish added in stages so everything cooks gently and stays tender. Use whatever seafood is freshest—scallops, crab (Dungeness preferred), monkfish, halibut, shrimp, clams, and mussels are all appropriate. Add longer-cooking shellfish first, follow with delicate fish, and rely on visual doneness cues rather than strict times. Season lightly early because clam juice and shellfish add salt. Make the broth ahead and serve with garlicky gremolata toasts for soaking up the sauce.

Read at Epicurious