Northwest Seafood Cioppino

Northwest seafood cioppino is the Pacific cousin of the San Francisco classic, built around the bounty of cold Northwest waters. Where the original calls for Dungeness crab and clams, this one leans on whatever the local boats bring in: firm white fish, a softer fish, shrimp, and oysters added at the end so they barely cook through.

The broth is the foundation. Onions and garlic soften in olive oil, then plum tomatoes, tomato sauce, water, and chicken bouillon simmer with basil, oregano, and parsley for a full thirty minutes before any fish goes in. That long simmer is what builds the depth that makes this taste like a real fisherman’s stew, not a quick fish soup.

Fish gets added in stages by texture: firm fish first, then shellfish at the end. By the time the oysters edges curl and the shrimp turn pink, dinner is ready.

Chef Tips

• Cut firm white fish (cod, halibut, lingcod) into 2-inch chunks. Smaller pieces fall apart in the broth.
• Time fish by thickness: 10 minutes per inch. A thick halibut steak needs more time than thin tilapia.
• Add oysters and shrimp last and only for 5 minutes. Overcooked shellfish turns rubbery fast.
• Don’t drain the canned plum tomatoes. The juice is part of the broth’s body and flavor.

Variations

• Add a splash of dry white wine or vermouth to the simmering broth for added depth.
• Use mussels or clams in place of oysters for a more traditional cioppino.
• Stir in a pinch of saffron or red pepper flakes for a Provencal-leaning version.