Why This Recipe Works
Cioppino, a seafood soup popularized by Italian immigrants to San Francisco, offers up an appealing assortment of fish and shellfish in a tomato-based broth. We make a quick base by lightly browning onions, which are then simmered with canned tomatoes, garlic, oregano, and clam juice for added briny flavor. To ensure that the clams and mussels don’t break up the flaky halibut fillets we poach the halibut in the tomato broth and then transfer it to a platter to keep warm. Then the mollusks are steamed open in white wine and butter and transferred to the broth as they open. The flavorful steaming liquid is combined with the broth and a handful of chopped parsley complete the soup. Then all that’s left to do is transfer the halibut to serving bowls, ladle the shellfish and broth over top, and anoint each bowl with a drizzle of olive oil.