How to Make Monterey Bay Cioppino

Ingredients

• 3 tablespoons Extra Virgin Olive Oil (for sautéing the aromatics)
• 1 Large Onion (thinly sliced)
• 3 Garlic Cloves (thinly sliced for the base sauce)
• 0.75 teaspoons Table Salt (plus extra for seasoning the seafood)
• 15 ounces Tomato Sauce (canned, with its own seasoning)
• 1 cup Tomato Puree (adds body to the marinara)
• 1.5 cups Fresh Basil (chopped, divided (1 cup for sauce, 0.5 cup later))
• 1 tablespoon Light Brown Sugar (balances tomato acidity)
• 1.5 teaspoons Worcestershire Sauce (adds umami)
• 0.25 teaspoon Ground Cinnamon (unusual but brightens the broth)
• 1.5 pounds Cod Fillets (cut into 1½‑inch chunks; firm white fish)
• 12 ounces Dry‑Pack Scallops (remove side tendon, halve each scallop)
• 12 ounces Extra‑Large Shrimp (peeled, deveined, tails removed)
• 1 pound Mussels, Shell‑On (rinsed, beards removed, discard any that stay open)
• 0.25 cup Dry Sherry (adds depth; can use Moscato or white wine)
• 3 Garlic Cloves (minced for the mussel step)
• 0.5 teaspoon Saffron Threads (crushed; classic cioppino flavor)
• 16 ounces Clam Juice (two 8‑oz bottles; loosens the sauce)
• to taste Black Pepper (freshly ground)
• 1 Lemon (cut into wedges for serving)

Instructions

1. Sauté aromatics

   Heat 3 Tbsp olive oil in the pot over medium heat until shimmering. Add the sliced onion, sliced garlic and ¾ tsp salt; cook, stirring occasionally, until the onion softens and begins to brown around the edges, about 8 minutes.

   Time: PT8M

2. Build the tomato base

   Stir in the canned tomato sauce, tomato puree, 1 cup chopped basil, light brown sugar, Worcestershire sauce and ground cinnamon. Bring to a boil, then reduce to medium‑low and simmer, uncovered, until the sauce thickens slightly, about 10 minutes.

   Time: PT10M

3. Set sauce aside

   Turn off the heat and transfer the marinara to a bowl; set aside while you prepare the seafood.

   Time: PT0M

4. Prepare the seafood

   Pat the cod dry and cut into 1½‑inch chunks. Trim the side tendon from each scallop and halve them. Peel, devein and remove tails from the shrimp. Rinse mussels under cold water, discard any that do not close when tapped, and pull off any beards.

   Time: PT15M

5. Season the fish

   Lightly toss the cod, scallops and shrimp with a pinch of salt and freshly ground black pepper. Keep the groups separate for staged cooking.

   Time: PT0M

6. Cook the mussels

   Add another 3 Tbsp olive oil to the pot and heat over medium‑high until shimmering. Add the mussels, ½ cup chopped basil, ¼ cup dry sherry, 3 minced garlic cloves, 1 tsp Worcestershire sauce, ½ tsp saffron and ½ tsp salt. Cover and cook for 2 minutes, or until the mussels begin to open.

   Time: PT2M

7. Add liquids

   Stir in the clam juice and the reserved marinara sauce, mixing gently to combine.

   Time: PT0M

8. Add cod and scallops

   Nestle the cod chunks just below the surface, then drop the scallop halves into any opening. Cover, bring to a gentle boil, then reduce heat to medium and simmer for 2 minutes without stirring.

   Time: PT2M

9. Add shrimp

   Scatter the shrimp throughout the pot, push them below the surface with a spoon, cover and simmer for another 3 minutes.

   Time: PT3M

10. Finish off‑heat

    Remove the pot from the heat and let the stew stand, covered, for 5 minutes so the seafood finishes cooking gently and the flavors meld.

    Time: PT5M

Nutrition Facts

Calories

250

Protein

25 g

Carbohydrates

15 g

Fat

8 g

Fiber

2 g