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Crab and Cod Cioppino

Crab and Cod Cioppino


  • 1/4 cup extra virgin olive oil (EVOO)

  • 1/4 pound pancetta, finely diced

  • 1 Fresno chili pepper, seeded and finely chopped

  • 4 cloves garlic, finely chopped

  • 2 small ribs celery, finely chopped

  • 1 large shallot, finely chopped

  • 3 tablespoons thyme, finely chopped

  • 1 bay leaf

  • Salt and pepper

  • 1/2 cup dry sherry

  • 2 cups chicken or seafood stock

  • 1 can San Marzano tomatoes

  • 1/2 cup fresh basil, torn

  • 2 pounds cod, cut into 2-inch chunks

  • 1 pound lump crab (large pieces), picked for shells

  • 1 tablespoon seafood seasoning

  • Ciabatta bread, for mopping


Heat the EVOO in a deep skillet with a lid or a Dutch oven over medium-high heat. Add the pancetta and render, about 3 minutes. Add the Fresno chili pepper, garlic, celery, shallot, thyme, bay leaf, salt and pepper. Stir to soften, 5-6 minutes, then add the sherry and reduce by half. Add the stock and tomatoes, breaking them up with a spoon or potato masher. Stir in the basil and simmer to thicken and combine the flavors, 8-10 minutes.

Season the cod and crab with seafood seasoning and slide the fish into the sauce. Cover and cook until the fish is opaque, 8-10 minutes; add the crab and heat through. Serve in shallow bowls with bread for mopping.