Capturing Northwest Flavor in One Dish

Crab, prawns, salmon, halibut, clams galore — if you desire fresh Northwest seafood (and of course you do), then you will fall head-over-heels for this simple yet flavorful Northwest cioppino, and so will everyone who is lucky enough to share it with you. Don’t forget a crusty bread to sop up all the saucy goodness in the bowl. Get every drop!

NORTHWEST CIOPPINO

Serves 4
Prep time 15 minutes
Cook time 45 minutes

Ingredients

  • 1 yellow onion, thinly sliced
  • 3 to 4 cloves garlic, crushed
  • 4 tablespoons butter, divided 
  • 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 to 3 sprigs 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 you prefer
  • 2 fresh Dungeness crab, cooked and cleaned
  • Extra virgin olive oil to finish
  • Lemon wedges for garnish

Method 

To make the stew, sauté the onion and garlic in 2 tablespoons of butter and olive oil along with chili flakes, salt, and pepper over medium heat 3 to 4 minutes. Be careful not to burn the garlic. Add paprika, cook 30 seconds, and then add white wine to deglaze. Cook 7 to 10 minutes, and reduce wine by half. Add tomatoes and lemon thyme, and cook 7 to 10 minutes to reduce tomatoes and develop their flavor. Add chicken broth and saffron, and simmer another 7 to 10 minutes. Add the final 2 tablespoons of butter, and melt it into the soup.

Step 2

Slice the fish into 2-inch cubes; pieces should all be roughly the same size. Begin this process 10 minutes before serving. Heat the broth between medium and medium-high. With the broth at a simmer, add clams and cook 2 minutes. Then add fish and cook 6 minutes. Then add spot prawns and cook 3 to 4 minutes. Make sure to cover with a lid between each addition of seafood. Finally, add cooked crab to warm through, roughly 1 minute. Check for seasoning before serving.

Step 3

Serve a half-section of crab in each bowl, along with fish, clams, and prawns. Cover with the delicate, rich broth; garnish with lemon wedges; add a splash of olive oil; and enjoy! Don’t forget artisan bread and plenty of butter.

Tips 

  • To avoid overcooking the fish, if you need a little more time before serving, just turn the heat off while adding fish and shrimp to the broth for cooking.
  • Clams should take 5–10 minutes to open. Discard any clams that have not opened after 15 minutes.
  • Halibut and salmon need to cook as smaller chunks poached at 140 degrees for roughly 6 minutes.
  • Spot prawns need to be cooked 2 to 3 minutes or until opaque.

 

FacebookTwitterPinterestEmail
is a South Sound contributor.
Find Out First
Learn about South Sound food, arts
and culture, home design, and more.
no thanks
FacebookTwitterPinterestEmail

Subscribe To Our Newsletter!

Receive exclusive subscriber content and access to special contests, discounts, and giveaways!