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Rustic Cioppino with Aioli

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The hearty seafood stew known as cioppino was invented in San Francisco in the late 1800s by immigrant Italian fishermen, who used whatever seafood was left over from their day’s catch. Our version includes clams, mussels and shrimp, but feel free to swap in other types of seafood—crab, scallops or chunks of white fish would be equally delicious. The dish is seasoned with lots of fresh herbs plus some red pepper flakes for a spicy kick. Serve with toasted bread and a dollop of lemony aioli, which is easy to make in a food processor. Any leftover aioli can be stored in the refrigerator for up to 3 days.

Prep Time 25 minutes
Cook Time 45 minutes
Servings 4

Ingredients

For the cioppino:

  • 8 Tbs. (1 stick) (4 oz./120 g) unsalted butter
  • 1 yellow onion, diced
  • 1 small fennel bulb, trimmed and thinly sliced
  • 6 garlic cloves, thinly sliced
  • Kosher salt and freshly ground black pepper
  • 1 Tbs. tomato paste
  • 3/4 cup (6 fl. oz./180 ml) dry white wine
  • 1 can (28 oz./875 g) diced tomatoes
  • 1 bay leaf
  • 1/4 tsp. red pepper flakes
  • 1/2 lb. (250 g) clams, scrubbed
  • 1/2 lb. (250 g) mussels, scrubbed and debearded
  • 1/4 lb. (125 g) shrimp, peeled and deveined, tails intact 
  • 2 fresh oregano sprigs
  • 2 fresh flat-leaf parsley sprigs 
  • 1 fresh tarragon sprig

For the aioli:

  • 1 garlic clove
  • Kosher salt
  • 1 whole egg plus 1 egg yolk
  • 1 cup (8 fl. oz./250 ml) canola oil
  • Grated zest and juice of 1 lemon

For the toasts:

  • 4 slices coarse country bread
  • Extra-virgin olive oil for brushing
  • Kosher salt

Directions

To make the cioppino, in a 3 1/2-quart (3.5-l) pot over medium-high heat, melt 4 Tbs. (2 oz./60 g) of the butter. Add the onion, fennel and garlic and cook, stirring occasionally, until the vegetables are tender and translucent, about 10 minutes. Season with salt and black pepper. Add the tomato paste and cook, stirring constantly, until it turns a shade darker, about 1 minute. Add the wine and cook, stirring to scrape up the browned bits, until the liquid has evaporated, about 5 minutes. Add the tomatoes, bay leaf, red pepper flakes and remaining 4 Tbs. (2 oz./60 g) butter, reduce the heat to medium and simmer for 15 minutes.

Add the clams, mussels, shrimp and oregano, parsley and tarragon sprigs. Cover and cook until the clams and mussels open and the shrimp are opaque throughout, about 12 minutes. Discard the bay leaf and any unopened clams and mussels. Season to taste with salt and black pepper.

Meanwhile, make the aioli: In a food processor, combine the garlic and a big pinch of salt and pulse several times until the garlic is finely chopped. Add the whole egg and egg yolk and pulse to combine. With the machine running, slowly add a few drops of the canola oil, then follow with a slow and steady stream of oil. Continue to blend until thoroughly combined. Transfer to a bowl, stir in the lemon zest and juice, and adjust the seasoning with salt. Set aside at room temperature.

To make the toasts, preheat a griddle over medium-high heat. Brush the bread on both sides with olive oil and sprinkle with salt. Place on the griddle and cook, turning once, until lightly charred and toasted, about 2 minutes per side.

Ladle the cioppino into bowls and serve immediately with the aioli and toast on the side. Serves 4.

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