Recipes Ingredients Seafood Recipes Shrimp Recipes Cioppino (Seafood Stew) 3.5 (504) Servings: 8 Cioppino is a tomato-based seafood stew hailing from San Francisco. Our version—with crab, clams, white fish, and shrimp—is elegant enough for a dinner party. Prep it ahead and finish it just prior to serving. You can adjust the recipe to suit what you find at the fish market: If there are no crab legs, for example, substitute an additional 8 ounces of white fish. Directions Heat oil in a large stockpot over medium heat. Cook onion and garlic until onion is translucent, 3 to 4 minutes. Stir in thyme, oregano, red-pepper flakes, and bay leaf. Add crushed tomatoes and their juice, white wine, water, and clam juice; bring to a simmer. Add crab and clams. Simmer, covered, until crab shells turn bright pink and clam shells open, about 10 minutes. Season fish with salt and pepper. Add fish and shrimp to stockpot. Simmer, covered, until fish is opaque and shrimp are pink, 2 to 3 minutes. Discard bay leaf and any unopened clams. Remove pot from heat. Stir in parsley. Season with salt and pepper. Credit: Dana Gallagher Cook's Notes Broth can be made through step 2 and refrigerated for up to 2 days; bring to a simmer before finishing stew.