Cioppino with Garlic Ciabatta

Ingredients

For the Cioppino:

3 tablespoons olive oil

1 medium onion, finely chopped

4 cloves garlic, minced

2 anchovy fillets (optional, for depth)

½ teaspoon red pepper flakes (adjust to taste)

1 small fennel bulb, thinly sliced (optional but traditional)

1 (28-ounce) can whole tomatoes, crushed by hand or with a spoon

1 cup clam juice (or bottled seafood stock)

1 cup dry white wine

Lobster and shrimp shells (if available, for extra flavor)

1 teaspoon dried oregano or Italian seasoning

½ teaspoon salt, plus more to taste

Freshly ground black pepper

1 pound clams, scrubbed

1 pound mussels, cleaned and debearded

½ pound large shrimp, peeled and deveined

½ pound scallops

½ pound lobster meat, cut into chunks

½ pound firm white fish (halibut, cod, or sea bass), cut into chunks

Fresh parsley, chopped, for garnish

For the Garlic Ciabatta:

1 loaf ciabatta bread

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3 tablespoons olive oil

2 cloves garlic, halved

Pinch of sea salt

Instructions

Step 1: Build the Base

Heat olive oil in a large heavy pot or Dutch oven over medium heat.

Add onion and sauté until softened, about 5 minutes.

Stir in garlic, anchovy fillets, red pepper flakes, and fennel (if using). Cook until fragrant, about 2 minutes.

Step 2: Create the Broth

Stir in crushed tomatoes, clam juice, white wine, lobster and shrimp shells, oregano, salt, and black pepper.

Bring to a simmer and let cook gently for at least 30 minutes to develop flavor. (You can prepare this base ahead of time, cool, and refrigerate until ready to serve.)

Step 3: Cook the Seafood

When ready to serve, bring the broth back to a simmer.

Add clams and mussels first; cover and cook for 4–5 minutes until they begin to open.

Add shrimp, scallops, lobster meat, and white fish. Simmer just until cooked through, 3–5 minutes more. Discard any clams or mussels that do not open.

Step 4: Finish and Garnish

Taste broth and adjust seasoning as needed.

Sprinkle with fresh parsley before serving.

Step 5: Prepare the Garlic Ciabatta

Slice ciabatta bread and brush lightly with olive oil.

Toast in the oven or on a grill until golden.

Rub each slice with the cut side of a garlic clove and sprinkle with a pinch of sea salt.

Step 6: Serve

Ladle cioppino into large bowls, making sure each serving gets a mix of seafood.

Serve with garlic ciabatta on the side for dipping into the flavorful broth.

Optional: also pair with rice, pasta, or polenta for a heartier meal.