Southern California Cioppino

In the NutriGuide test kitchen, Chief Culinary Specialist Stewart Lucas refined this classic Southern California Cioppino to celebrate vibrant, wholesome ingredients. By prioritizing aromatic layering and precise thermal control, this recipe achieves remarkable culinary depth while preserving natural micronutrients and wholesome texture.

At NutriGuide, our mission is to ensure that home cooking is both accessible and culinary-grade. When executing Southern California Cioppino, focus on fresh aromatics, dry surface contact for proper searing, and allowing the food to rest before serving.

• 1/4 cup olive oil
• 1 onion, chopped
• 4 stalks celery, chopped, with
• leaves
• 4 carrots, sliced
• 4 potatoes, peeled and cubed
• 1 tablespoon minced garlic
• 1/4 cup chopped parsley
• 2 tablespoons chopped fresh
• cilantro
• 1 (28 ounce) can crushed
• tomatoes
• 2 cups tomato juice
• 2 (8 ounce) jars clam juice
• 1/2 cup white wine
• 2 teaspoons dried basil
• 1 1/2 teaspoons dried oregano
• 1 tablespoon dried thyme
• 3/4 teaspoon chili powder
• 1/8 teaspoon cayenne pepper
• salt and pepper to taste
• 1 pound halibut steaks, cubed
• 1 pound medium shrimp - peeled
• and deveined
• 1 pound mussels, cleaned and
• debearded
• 2 pounds clams in shell, scrubbed
• 1 pound cooked crabmeat
• 1 pound bay or sea scallops,
• rinsed and drained

Chef's Sourcing & Quality Tips:

• Produce & Aromatics: Always use fresh whole aromatics and seasonal herbs rather than dehydrated powders when possible.
• Cooking Oils: Utilize cold-pressed oils with appropriate smoke points such as extra virgin olive oil or avocado oil.
• Salt & Seasoning: Season from a modest height above the pan to ensure an even, uniform crystalline dispersion.

Follow these sequential steps with careful attention to sensory cues and cooking temperatures:

Step 1: Technique & Execution

Heat the oil in a large stockpot over medium heat

Step 2: Technique & Execution

Stir in the onion, celery, carrots, potatoes, and garlic, and cook 5 to 10 minutes

Step 3: Technique & Execution

Add parsley, cilantro, tomatoes, tomato juice, clam juice, white wine, basil, oregano, thyme, chili powder, cayenne pepper, salt and black pepper

Step 4: Technique & Execution

Reduce heat and simmer for 2 hours

Step 5: Technique & Execution

Approximately 15 to 20 minutes before you are ready to serve the cioppino, stir in the fish, shrimp, mussels, clams, crab, and scallops

Step 6: Technique & Execution

Continue to cook and stir approximately 5 minutes, or until the shrimp are pink and the clams and mussel shells have opened