Name: Cioppino Seafood Stew With Gremolata Toasts
Cook time: 1 Hour
Total time: 1½ Hours
Yield: Makes 6 servings
Ingredients: 3 garlic cloves, divided; 2 tablespoons extra-virgin olive oil; ¾ cup finely chopped onion; ½ cup packed sliced fennel; ¼ cup finely chopped celery; 1 teaspoon kosher salt, divided; ½ teaspoon freshly ground black pepper, divided; ½ teaspoon red-pepper flakes; ½ pound cleaned squid, bodies sliced into ½-inch rings, tentacles halved lengthwise if large; ½ tablespoon tomato paste; 1 teaspoon dried oregano; 1 cup dry white wine; 1 15-ounce can crushed tomatoes; 2 bay leaves; 1 8-ounce bottle clam juice; 1½ cups seafood stock or vegetable broth; ½ stick (4 tablespoons) unsalted butter, room temperature; 3 tablespoons chopped flat-leaf parsley, divided; ½ teaspoon lemon zest; 1 baguette, sliced and toasted; 1 pound littleneck clams, soaked in water for 1 hour; ½ pound medium tail-on shrimp, peeled and deveined; 1 pound mussels, scrubbed and de-bearded; ½ pound skinless flaky white fish such as bass, halibut, hake, or cod, cut into 1-inch pieces

Bowl of cioppino with mussels clams halibut and other seafood in tomato broth.

Cioppino Seafood Stew with Gremolata ToastsCharles Masters, food styling by Sue Li

Feel free to experiment with your favorite seafood in this classic San Franciscan fisherman's stew. And don't forget to use the toasts slathered with zippy gremolata butter to soak up the flavorful broth. Bonus: Cioppino is great for entertaining since you can make the base a day in advance.

Cooks' Note

Soup base can be made to the point just before adding clams and refrigerated overnight if desired. To serve, reheat the base and add the seafood in the order described above.

Recipe notes

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