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northwest cioppino

Northwest Cioppino

This Northwest Cioppino is a true celebration of the Pacific Northwest’s bountiful seafood, where the freshest fish, shellfish, and crustaceans come together in a rich, aromatic broth. The region’s pristine waters are home to some of the best seafood in the world, from sweet spot prawns and tender Dungeness crab to delicate halibut and salmon. The beauty of this dish lies in its simplicity—highlighting the natural flavors of the seafood with just a few fresh ingredients, like lemon thyme and saffron. The result is a hearty, warming stew that feels like a taste of the sea itself, making it the perfect meal for anyone who appreciates the unmatched quality and diversity of the Pacific Northwest’s ocean harvest.
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Prep Time 15 minutes
Cook Time 45 minutes
Course Appetizer, Dinner
Cuisine Seafood
Servings 4

Equipment

  • large pot
  • Knife
  • Cutting Board
  • Measuring Spoons
  • Measuring cup
  • Wooden spoon or spatula
  • Ladle
  • Tongs
  • Lid for pot
  • Soup bowls
  • Grater (optional for lemon zest)
  • Bread knife

Ingredients
  

  • 1 yellow onion thinly sliced
  • 3-4 cloves garlic crushed
  • 2 tablespoons butter
  • 1 tablespoon olive oil
  • Pinch of red chili flakes
  • Kosher salt and cracked pepper to taste
  • 1 teaspoon paprika
  • 1 cup dry white wine
  • 1 28-ounce can crushed tomatoes
  • 2-3 sprigs fresh lemon thyme
  • 6 cups low-sodium chicken broth or water
  • Pinch of saffron
  • ½ pound fresh halibut
  • 1 pound fresh salmon
  • 1 pound fresh steamer clams
  • 1 pound fresh spot prawns or any large-count prawns
  • 2 fresh Dungeness crabs cooked and cleaned
  • Extra virgin olive oil to finish
  • Lemon wedges for garnish

Instructions
 

  • In a large pot, sauté the sliced onion and crushed garlic in 2 tablespoons of butter and olive oil over medium heat. Add red chili flakes, salt, and pepper, and cook for 3-4 minutes, being careful not to burn the garlic.
  • Add the paprika and cook for an additional 30 seconds, then pour in the white wine to deglaze the pan. Cook for 7-10 minutes, allowing the wine to reduce by half.
  • Add the crushed tomatoes and lemon thyme, then cook for another 7-10 minutes to reduce the tomatoes and develop their flavor.
  • Add the chicken broth and saffron, and simmer for an additional 7-10 minutes. Stir in the remaining 2 tablespoons of butter and let it melt into the broth.
  • Slice the halibut and salmon into 2-inch cubes, making sure all pieces are roughly the same size. Begin this step about 10 minutes before serving.
  • Bring the broth to a simmer over medium to medium-high heat. Add the clams and cook for 2 minutes. Then, add the fish and cook for 6 minutes.
  • Add the spot prawns and cook for 3-4 minutes. Make sure to cover the pot with a lid between each addition.
  • Finally, add the cooked Dungeness crab to the pot and cook for another minute to warm through. Check the seasoning before serving.
  • Serve a half-section of crab in each bowl, along with fish, clams, and prawns. Ladle the broth over the seafood, garnish with lemon wedges, drizzle with extra virgin olive oil, and enjoy. Serve with artisan sourdough bread and plenty of butter.

Notes

Tip: To avoid overcooking the fish, if you need a little more time before serving, turn the heat off while adding fish and prawns to the broth.
Helpful Cooking Info for the Seafood:
- Clams should take 5-10 minutes to open. Discard any clams that have not opened after 15 minutes.
- Halibut and salmon should be cooked in smaller chunks, poached at 140°F for roughly 6 minutes.
- Spot prawns need to be cooked for 2-3 minutes or until opaque.
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