Cioppino (San Francisco Seafood Stew) Recipe

The best part of making this cioppino is watching a relatively simple tomato-fennel broth turn into a full seafood dinner as each ingredient goes in. Diced onion, an entire bulb of fennel, and four cloves of garlic create a sweet, aromatic base, while the crab legs, clams, shrimp, white fish, and scallops bring different kinds of richness to the pot. The crab is especially important here: its shells perfume the broth as it simmers, giving the stew a deeper, briny flavor than a tomato sauce made with seafood alone. This is a 60-minute recipe, but the seafood should not all be added at once. The clams and crab legs need the most time, so they go in first and help season the broth while the clams open. Firm white-fish fillets follow, then the scallops and peeled shrimp near the end. That order keeps the fish in tender pieces instead of letting it disintegrate, and it prevents the shrimp and scallops from turning rubbery. I like to leave the crab legs whole for serving; they look dramatic in the bowls and make it easy to tell when the meat is hot. The practical trick is to prep every piece of seafood before you start cooking. Once the broth is ready, the final 10 to 15 minutes move quickly. Scrub the clams and discard any that stay open when tapped, and remove any that do not open after cooking. Cut the white fish into generous chunks so it holds together, and pat the shrimp and scallops dry; excess moisture can dilute the broth and keep them from cooking evenly. Keep the pot at a lively simmer rather than a hard boil. If you need this to remain gluten-free, use certified gluten-free stock or seafood broth and serve it with gluten-free bread for dipping. Cioppino is ideal for a relaxed Saturday dinner, a holiday seafood supper, or any evening when you want one impressive pot on the table without juggling several pans. Serve it immediately in wide, shallow bowls so everyone gets a little crab, clams, shrimp, fish, and scallops, along with plenty of the fennel-scented broth. A crisp green salad, roasted vegetables, or simply steamed greens balance the stew nicely. For a traditional finish, set out toasted gluten-free bread rubbed with garlic to soak up the tomato broth, plus lemon wedges and chopped parsley for brightness.