North Pacific Cioppino


  1. Heat oil in a large stockpot over medium heat. Cook onion, peppers and garlic until onion is translucent, 3 to 4 minutes. Stir in thyme, oregano, red-pepper flakes, and bay leaf. Add crushed tomatoes and juice, white wine, water, lemon juice and clam juice; bring to a simmer.
  2. Add crab and clams. Simmer, covered, until crab shells turn bright pink and clam shells open, about 10 minutes. Season fish with salt and pepper. Add fish and shrimp to stockpot. Simmer, covered, until fish is opaque and shrimp are pink, 2 to 3 minutes.
  3. Discard bay leaf and any unopened clams. Remove pot from heat. Stir in parsley and lemon zest. Season with salt and pepper. Serve with steamed red potatoes, buttered pasta, or crusty garlic bread.

Find more recipes from the chef at Waterfall Resort.


  • 1/4 cup olive oil
  • 1 large onion, large dice
  • 2 red bell peppers, julienne
  • 4 garlic cloves, minced
  • 2 1/2 tsp. fresh thyme
  • 2 tsp. dried oregano
  • 1/2 tsp. crushed red-pepper flakes
  • 1 dried bay leaf
  • 1 can (28 oz.) whole peeled tomatoes with juice, crushed
  • 1 1/4 cups dry white wine (pinot grigio or sauvignon blanc)
  • 1 1/4 cups water or fish stock
  • 1 cup bottled clam juice
  • 2 pounds shell-on king crab legs (or Dungeness crab legs), cut into 2-inch pieces (optional)
  • 24 littleneck clams, scrubbed well
  • 1 lb. firm, skinless halibut
  • 1 lb. firm king salmon, skinned and pinboned
  • Coarse salt and freshly ground pepper
  • 1 1/4 lb. large shrimp (about 30), peeled and deveined
  • 1 lemon, zested and juiced