Smoky Cioppino with Spicy Harissa Sourdough Toasts

By Marge Perry & David Bonom
The broth in this twist on the classic San Franciscan cioppino has smoky depth, which is a beautiful counterpoint to the spicy, savory flavor of the harissa mayonnaise.


    • can petite diced tomatoes
    • celery stalks
    • Cioppino:
    • clam juice
    • cockle
    • Crushed red pepper flakes
    • cured chorizo sausage
    • Dried basil
    • dry red wine
    • Extra Virgin Olive Oil
    • fennel
    • Fresh lemon zest
    • garlic cloves
    • green bell pepper
    • halibut fillet
    • harissa
    • Mayonnaise
    • Red onion
    • Salt
    • Sea scallops
    • shrimp
    • Smoked Paprika
    • sourdough Baguette
    • Toasts:
    • tomato paste


    1. Preheat the oven to 425°F.
    2. For the toasts, arrange baguette slices on a large nonstick baking sheet in a single layer, bake, turning once, until toasted, 8-10 minutes. Meanwhile, combine the mayonnaise, harissa and zest in a bowl.
    3. For the Cioppino, heat the oil in an Anolon Vesta enameled 7-quart round casserole over medium heat. Add the garlic, chorizo, onion, celery, bell pepper, fennel, basil, paprika and red pepper flakes. Cook, stirring occasionally, until the vegetables are crisp-tender, about 6-7 minutes. Increase the heat to medium-high and stir in the wine and tomato paste. Bring mixture to a boil and cook until the wine reduces by about 2/3, 8-10 minutes. Add the tomatoes, clam juice and salt
    4. Increase the heat to medium, add the cockles and cook until starting to open, about 6-7 minutes. Transfer clams to a bowl with a slotted spoon. Add the scallops, shrimp and halibut to the casserole, cover and simmer until just cooked through, about 5 minutes. Gently stir in the clams and cook until heated through, 3-4 minutes.
    5. To serve, ladle the Cioppino into 8 serving bowls and top each with 3 toasts spread with some of the harissa mixture.