Shrimp and Clam Cioppino (San Francisco Seafood Stew)

Ingredients

• 60 ml extra-virgin olive oil
• 1 piece medium onion, finely chopped
• 1 piece small fennel bulb, thinly sliced
• 1 piece celery stalk, finely chopped
• 1/2 tsp Diamond Crystal kosher salt (or ¼ tsp Morton)
• 1/4 tsp freshly ground black pepper
• 2 pieces garlic cloves, finely chopped
• 1/2 tsp crushed red pepper flakes
• 227 g cleaned squid (bodies cut into 1 cm rings, tentacles halved if large)
• 1 tbsp tomato paste
• 1 tsp dried oregano
• 240 ml dry white wine
• 2 pieces bay leaves
• 425 g canned crushed tomatoes (15 oz)
• 240 ml bottled clam juice (8 oz)
• 360 ml fish stock, seafood broth, or low-sodium vegetable broth
• 454 g small littleneck clams, scrubbed
• 3 tbsp chopped fresh parsley
• 454 g mussels, scrubbed and debearded
• 227 g skinless, boneless white fish (bass, halibut, hake, cod), cut into 2.5 cm pieces
• 454 g medium shrimp, peeled, deveined, tails left on
• 60 g unsalted butter, at room temperature
• 1 tbsp chopped fresh parsley (for the butter)
• 1/2 tsp finely grated lemon zest
• 1 pinch kosher salt (for the gremolata)
• 2 handfuls kosher salt (for soaking the clams)
• 1 piece baguette, sliced
• 1 piece garlic clove, halved

Method

1. Heat the olive oil in a cast-iron Dutch oven or other large pot over medium heat. Add the onion, fennel, celery, salt, and pepper. Cook, stirring occasionally, until the vegetables are tender, 6 to 8 minutes. Add the garlic and red pepper flakes, and cook, stirring constantly, until the garlic is golden and fragrant, 1 to 2 minutes.
2. Lower the heat to low and add the squid. Cook, stirring occasionally, until they are opaque and tender and their juices have reduced, 15 to 20 minutes. Stir in the tomato paste and oregano, and cook for 1 minute, stirring.
3. Pour in the white wine; increase the heat to high and bring to a simmer. Cook until the liquid is reduced by half, 5 to 7 minutes. Add the bay leaves, crushed tomatoes, clam juice, and fish stock. Bring to a boil, then reduce the heat to maintain a simmer. Cover and let simmer for 30 minutes to allow the flavors to meld.
4. Meanwhile, fill a large bowl with water and add a handful of kosher salt. Add the clams and soak for 15 minutes to purge their sand. Drain and rinse. Replace the water and salt, and soak for another 15 minutes. Drain and rinse again. Set aside.
5. Remove the bay leaves from the stew and discard them. Increase the heat to medium. Add the reserved clams, cover, and cook for 3 minutes. Uncover and add the mussels. Arrange the fish pieces on top, cover, and let simmer until the clams and mussels have opened and the fish is firm and opaque, about 4 minutes. Remove from the heat. Fold in the shrimp and chopped parsley; they will cook in the residual heat.
6. While the stew cooks, prepare the citrus butter: mix the butter, parsley, lemon zest, and a pinch of salt in a small bowl. Taste and add salt if needed. Preheat the broiler. Arrange the baguette slices on a baking sheet and broil them, turning halfway through, until they are lightly browned, about 4 minutes. Rub each toast with the halved garlic clove.
7. Spread the toasts with the citrus butter. Serve the cioppino in shallow bowls, accompanied by the toasts.

Nutrition

Per serving

Energy

532.3 kcal

Protein

50.24 g

Carbohydrate

24.41 g

Fat

22.12 g

Fibre

3.81 g

Calcium

91.44 mg

Iron

3.11 mg

Magnesium

51.96 mg