Seattle’s Elliott Bay Cioppino Recipe: A Passage to the Northwest

Dive into this classic fisherman’s stew, a savory medley of fresh seafood – mussels, clams, shrimp, scallops and halibut – in a rich tomato and wine broth. Seasoned with fresh herbs and with a hint of heat from the spicy aioli, this dish will transport you to the Northwest.

This recipe is a sneak peek at one of the new classes that will be offered in The Culinary Center on board Riviera when she debuts in Alaska in 2025. Enjoy, and we hope to see you on board soon!

Seattle’s Elliott Bay Cioppino Recipe
Serves 4

INGREDIENTS

• 3 tablespoons olive oil
• 1 cup diced onion
• 1 teaspoon red pepper flakes
• 1 teaspoon smoked paprika
• 2 thyme sprigs
• 2 bay leaves
• 2 tablespoons minced garlic
• 1 cup dry white wine
• 1 cup lobster stock, plus more as needed
• 1 (28-ounce) can diced fire-roasted tomatoes, preferably Muir Glen
• 8 mussels
• 8 clams
• 8 large shrimp, shelled and deveined
• 8 large diver scallops
• 1 pound halibut fillet, cut into 1-inch cubes
• Spicy Aioli for finishing – see recipe
• 4 slices grilled sourdough bread

DIRECTIONS

1. In a medium sauté pan over medium heat, sweat the onion in the oil with the pepper flakes, paprika, thyme and bay leaves until the onion softens and the spices bloom, about 2 to 3 minutes.
2. Add the garlic and sauté until its aroma is released. Add the wine, increase the heat to medium-high and simmer until reduced to a syrupy consistency.
3. Decrease the heat to medium-low and add the stock and tomatoes. Simmer gently, adjusting the heat as needed to prevent boiling, until the sauce thickens, about 3 to 4 minutes. Discard the thyme and bay leaves. If the broth is too thick, add more stock as needed.
4. Nestle the mussels, clams, shrimp, scallops and fish in the broth. Cover with a cartouche and simmer gently for 2 to 3 minutes.
5. Turn the seafood and cook until the shrimp, scallops and fish are opaque, about 2 to 3 more minutes.
6. Ladle the broth into bowls and arrange the seafood on top. Finish with dollops of aioli and serve with the bread.

SPICY AIOLI
MAKES 1 CUP

INGREDIENTS

• 4 cloves garlic
• 1 egg yolk
• 1 cup extra virgin olive oil
• 1 tablespoon fresh lemon juice
• Pinch of cayenne pepper
• Dash of hot sauce

DIRECTIONS:

1. Using the flat edge of a chef knife, mash the garlic into a paste.
2. In a small bowl, whisk the egg yolk until pale, about 1 minute.
3. Continue whisking vigorously while slowly adding the oil in a thin, steady stream to form an emulsion.
4. Add the mashed garlic, lemon juice, cayenne and hot sauce and whisk to combine, adjusting the cayenne and hot sauce to taste.
5. Serve immediately or refrigerate and use within 1 week.

About Executive Chef & Director of Culinary Enrichment Kathryn Kelly
Since joining Oceania Cruises in 2011, Chef Kathryn Kelly’s passion for adult learning has been the driving force behind The Culinary Center. While overseeing a faculty of dedicated Chef Instructors, she is the chief architect of more than 100 unique culinary classes as well as our popular Culinary Discovery Tours™, which are immersive chef-led excursions offered in more than 40 destinations worldwide. Chef Kelly completed her doctoral studies in epidemiology at the Johns Hopkins Bloomberg School of Public Health and holds two master’s degrees in community medicine and biostatistics. After a fulfilling career in health care, she pursued her lifelong dream of becoming a chef, graduating with honors from The Culinary Institute of America in the fifth decade of her life. Chef Kelly resides on Amelia Island, Florida, and in Austin, Texas. She is an avid golfer and the proud grandmother of Kate, Luke and Jack – who spend cherished hours with their ”YaYa” grilling, cooking and baking for their grateful family.