Start by getting your seafood ready. This is where the magic starts. Peel and devein your shrimp, and cut your fish into 2-inch chunks. Be sure to scrub the clams well under cold water. As I prep fish for this stew, I can feel the excitement growing; it’s the promise of deliciousness!

In a large pot, heat ¼ cup of olive oil over medium heat. Add the minced shallots and garlic. Sauté until fragrant and soft, about 3-4 minutes. You want those aromas to fill your kitchen, as they will set the stage for your broth.

Pour in the white wine, scraping the bottom of the pot to release any browned bits. Then, add the clam juice and crushed tomatoes. As the heat rises, I can already imagine the bubbling pot of rich broth waiting to embrace the seafood.

Stir in the smoked paprika, crushed red chili flakes, bay leaves, and 1 teaspoon of sea salt. Bring the mixture to a simmer. Let’s take a moment to bask in the deliciousness of our creation so far. The flavors meld together like a well-rehearsed band—each one playing its part.

After about 15 minutes, carefully add the shrimp, fish, and clams to the pot. Stir gently to combine. Cover the pot and allow the seafood to steam until it’s cooked through and the clams have opened, about 5-10 minutes. The anticipation builds during this time, and with each minute, your cioppino transforms.

Once the seafood is cooked, sprinkle in the fresh thyme and the remaining sea salt. Taste the broth and adjust seasoning if necessary. No one wants a bland stew! Swirl in a couple of tablespoons of butter for richness.

Ladle the cioppino into bowls, garnishing with fresh parsley. Serve it warm with crusty bread or over a bed of rice. As the platter hits the table, smiles will spread across faces. It’s fun to see everyone eagerly diving into the steaming broth and savoring each bite.