Halibut, Clam, Shrimp & Scallop Cioppino

Cioppino is San Francisco’s contribution to world seafood cooking, born on the Italian-American docks of North Beach when fishermen pooled their day’s catch into one pot of tomato, garlic and wine. This version honors that tradition with halibut, shrimp, scallops, and clams, each added at exactly the right moment so nothing overcooks.

The two-hour tomato base is non-negotiable. A short-simmered tomato sauce tastes raw and sharp; the long simmer melts the canned tomatoes, sweetens the onions and carrot, and concentrates the flavor into something deep and almost meaty. This is the foundation that holds the seafood up.

Layered seafood timing is the technique that distinguishes good cioppino from a tragedy. Halibut, shrimp and scallops go in first because they need 5 to 10 minutes to cook through. Clams go in last because they steam open in 3 to 5 minutes once the broth is hot. Add everything at once and the firm fish overcooks while waiting for the clams to open.

White wine added with the fish does double work. It deglazes any caramelized bits stuck to the pot’s edge and adds an acidic brightness that cuts through the rich tomato. A dry Italian white like Pinot Grigio or Vermentino is the most traditional pairing.

Pro Tips

• Scrub the clams and discard any that don’t close when tapped. Live clams are essential.
• Cut the halibut into 1.5-inch chunks. Smaller pieces overcook and disintegrate; larger pieces stay raw in the middle.
• Don’t over-season the broth before tasting. Clams release plenty of brine as they open.
• Serve with grilled sourdough for dunking. The bread is part of the dish, not a side.

Variations

• Add Dungeness crab legs or cooked lobster pieces in the last few minutes for a higher-end version.
• Substitute red wine for white and add a pinch of red pepper flakes for a more rustic, Sicilian-leaning broth.
• Swap halibut for cod, sea bass, or any firm white fish.
• Top each bowl with a spoonful of pesto or fresh chopped basil for a Genoese touch.