Crab Cioppino

Seattle-style Cioppino – Seafood Stew

Seattle-style Cioppino – Seafood Stew


  • 2 freshly cooked Dungeness crabs (approximately 2 lbs each)
  • 24 clams, well scrubbed
  • 3 cups dry white wine
  • 1/4 cup olive oil
  • 1 medium yellow onion, finely chopped
  • 3 large cloves garlic, minced
  • 2 pounds fresh tomatoes, peeled, seeded, and chopped (or 1 28–ounce can of tomatoes)
  • 3 ounces tomato paste
  • 1 teaspoon fresh ground black pepper
  • 1 teaspoon fresh oregano, chopped
  • 1 tablespoon basil, finely chopped
  • 2 pounds fresh salmon, cut into large pieces
  • 3/4 pound scallops
  • 3/4 pound raw shrimp, peeled and deveined
  • Chopped fresh parsley


  1. Remove the legs and claws from the crabs and break the body in half. Clean bodies off.
  2. Place the clams in a pan, add 1 cup of wine, and steam, covered, over medium heat for 5 minutes or until clams open.
  3. Remove clams and discard any that do not open.
  4. Strain the stock through a cheesecloth and reserve.
  5. In an 8-quart saucepan, heat the oil.
  6. Add the onion and garlic and sauté over medium heat until soft, but not browned.
  7. Add tomatoes, tomato paste, and remaining 2 cups of wine, pepper, herbs, and clam stock.
  8. Partially cover and simmer for 20 minutes.
  9. Add the fish, scallops, shrimp, crab, and crab butter.
  10. Simmer for approximately 5 minutes or until all seafood is cooked; do not stir or the fish will break apart.
  11. Add the clams and heat for a scant 1 minute.
  12. Sprinkle with parsley and serve immediately from the pot.

Recipe and Photo: Foodista / CC BY

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