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RECIPE

Lemongrass Cioppino


Signature Oval Dutch Oven

45 minutes

4-6


INGREDIENTS

2 tablespoons extra-virgin olive oil, plus more for finishing

1 cup finely diced yellow onion

½ cup finely diced fennel

5 medium garlic cloves, minced

3 lemongrass stalks, trimmed (see page 16) and smashed

1 by ½-inch knob ginger, peeled and thinly sliced

Diamond Crystal kosher salt

1 teaspoon fennel seeds, finely ground

¼ teaspoon red chile flakes

1 ½ cups full-bodied, dry white wine, such as Chardonnay

A few sprigs thyme

Finely ground black pepper

One 28-ounce can crushed tomatoes

3 cups (24 ounces) clam juice

5 fresh makrut lime leaves

1 dozen littleneck or Manila clams (see Note, page 167)

1 dozen mussels, cleaned and rinsed

1 pound boneless halibut or cod, cut into 1 ½-inch pieces

½ pound large shrimp, peeled and deveined

Two handfuls mixed cilantro and Thai basil leaves

Chili oil from King’s Chili Crisp (see page 257) or store-bought Chinese chili oil

Garlic Toast (see page 59), for serving

RECIPE NOTES

Recipe provided by Chef Melissa King. In her debut cookbook, Cook Like a King, she shares 120 of her favorite dishes, blending her California sensibility with the Chinese cuisine of her childhood.

“I had to pay homage to my city’s iconic seafood stew, cioppino. Italian immigrant fishermen working on San Francisco’s Fisherman’s Wharf in the late nineteenth century created this quick, one-pot dish from a base of simmered tomatoes, garlic, and white wine with contributions from the local catch—halibut, Dungeness crab, shrimp, and mussels. I bring in Asian aromatics like lemongrass, ginger, and lime leaves for an even more complex flavor. You can make the base the night before. The next day, bring it to a simmer before adding the freshest seafood available from your fishmonger. Level it up: Cooked Dungeness or king crab legs combined with the shrimp and fish make a delicious addition.”

Cook Like a King” Text copyright © 2025 by Melissa King. Food photographs copyright © 2025 by Ed Anderson. Lifestyle photographs copyright © 2025 by Ashley Batz. Published by Ten Speed Press, an imprint of the Crown Publishing Group A division of Penguin Random House LLC

INSTRUCTIONS

Heat a large wide pot over medium-high heat for 1 minute. Add the oil and swirl to coat the pot. Add the onion, fresh fennel, garlic, lemongrass, ginger, and a generous pinch of salt and cook, stirring occasionally, until softened and translucent, 3 to 4 minutes. Stir in the ground fennel and chile flakes and cook until fragrant, about 10 seconds.

Stir in the wine, thyme, and a few turns of pepper and let it come to a simmer. Turn the heat down to cook at a moderate simmer until the liquid has reduced by half, about 3 minutes. Add the tomatoes and simmer, stirring occasionally, to reduce by half, about 6 minutes more. Add the clam juice and gently simmer, stirring occasionally, for 10 minutes, so the flavors can meld and concentrate.

Add the lime leaves, nestle the clams and mussels in the liquid in a single layer, then cover the pot and cook over medium-high until the clams and mussels open, checking after 1 minute or so. The moment they open, quickly use tongs to transfer the clams and mussels to a large bowl. Discard any that haven’t opened after 6 minutes.

Reduce the heat to medium-low. Season the fish and shrimp with 1/2 teaspoon salt and a few turns of pepper. Add them to the broth, gently nestling them into the liquid if need be, and simmer until just cooked through, about 2 minutes. Gently stir in the clams and mussels, then turn off the heat. Season to taste with salt and pepper.

Remove the lemongrass stalks, if you’d like. Sprinkle on the cilantro and Thai basil and add a drizzle of chili oil and olive oil. Serve immediately with the garlic toast.

RECIPE NOTES

Recipe provided by Chef Melissa King. In her debut cookbook, Cook Like a King, she shares 120 of her favorite dishes, blending her California sensibility with the Chinese cuisine of her childhood.

“I had to pay homage to my city’s iconic seafood stew, cioppino. Italian immigrant fishermen working on San Francisco’s Fisherman’s Wharf in the late nineteenth century created this quick, one-pot dish from a base of simmered tomatoes, garlic, and white wine with contributions from the local catch—halibut, Dungeness crab, shrimp, and mussels. I bring in Asian aromatics like lemongrass, ginger, and lime leaves for an even more complex flavor. You can make the base the night before. The next day, bring it to a simmer before adding the freshest seafood available from your fishmonger. Level it up: Cooked Dungeness or king crab legs combined with the shrimp and fish make a delicious addition.”

Cook Like a King” Text copyright © 2025 by Melissa King. Food photographs copyright © 2025 by Ed Anderson. Lifestyle photographs copyright © 2025 by Ashley Batz. Published by Ten Speed Press, an imprint of the Crown Publishing Group A division of Penguin Random House LLC

INGREDIENTS

2 tablespoons extra-virgin olive oil, plus more for finishing

1 cup finely diced yellow onion

½ cup finely diced fennel

5 medium garlic cloves, minced

3 lemongrass stalks, trimmed (see page 16) and smashed

1 by ½-inch knob ginger, peeled and thinly sliced

Diamond Crystal kosher salt

1 teaspoon fennel seeds, finely ground

¼ teaspoon red chile flakes

1 ½ cups full-bodied, dry white wine, such as Chardonnay

A few sprigs thyme

Finely ground black pepper

One 28-ounce can crushed tomatoes

3 cups (24 ounces) clam juice

5 fresh makrut lime leaves

1 dozen littleneck or Manila clams (see Note, page 167)

1 dozen mussels, cleaned and rinsed

1 pound boneless halibut or cod, cut into 1 ½-inch pieces

½ pound large shrimp, peeled and deveined

Two handfuls mixed cilantro and Thai basil leaves

Chili oil from King’s Chili Crisp (see page 257) or store-bought Chinese chili oil

Garlic Toast (see page 59), for serving

INSTRUCTIONS

Heat a large wide pot over medium-high heat for 1 minute. Add the oil and swirl to coat the pot. Add the onion, fresh fennel, garlic, lemongrass, ginger, and a generous pinch of salt and cook, stirring occasionally, until softened and translucent, 3 to 4 minutes. Stir in the ground fennel and chile flakes and cook until fragrant, about 10 seconds.

Stir in the wine, thyme, and a few turns of pepper and let it come to a simmer. Turn the heat down to cook at a moderate simmer until the liquid has reduced by half, about 3 minutes. Add the tomatoes and simmer, stirring occasionally, to reduce by half, about 6 minutes more. Add the clam juice and gently simmer, stirring occasionally, for 10 minutes, so the flavors can meld and concentrate.

Add the lime leaves, nestle the clams and mussels in the liquid in a single layer, then cover the pot and cook over medium-high until the clams and mussels open, checking after 1 minute or so. The moment they open, quickly use tongs to transfer the clams and mussels to a large bowl. Discard any that haven’t opened after 6 minutes.

Reduce the heat to medium-low. Season the fish and shrimp with 1/2 teaspoon salt and a few turns of pepper. Add them to the broth, gently nestling them into the liquid if need be, and simmer until just cooked through, about 2 minutes. Gently stir in the clams and mussels, then turn off the heat. Season to taste with salt and pepper.

Remove the lemongrass stalks, if you’d like. Sprinkle on the cilantro and Thai basil and add a drizzle of chili oil and olive oil. Serve immediately with the garlic toast.

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