M’$ Cioppino Stew

This recipe is inspired by A$AP Rocky’s track “M’$” and has special appearances by the Cold Crush brothers, Freeway, and OT Genasis.

Serves 6-8


  • 3 garlic cloves, divided
  • 2 tablespoons EVOO

  • 3/4 cup finely chopped vidalia onion

  • 1/2 cup packed sliced fennel

  • 1/4 cup finely chopped celery

  • 1 teaspoon kosher salt, divided

  • 1/2 teaspoon freshly ground black pepper, divided

  • 1/2 teaspoon red-pepper flakes

  • 1/2 pound cleaned squid, bodies sliced into 1/2-inch rings, tentacles halved lengthwise if large

  • 1/2 tablespoon tomato paste

  • 1 teaspoon dried oregano

  • 1 cup dry white wine

  • 1 15 oz. can cold-crushed tomatoes

  • 2 bay leaves

  • 1 8-ounce bottle clam juice

  • 1 1/2 cups seafood stock

  • 1/2 stick (4 tablespoons) unsalted butter, room temperature

  • 3 tablespoons chopped flat-leaf parsley

  • 1/2 teaspoon lemon zest

  • 1 baguette, sliced and toasted

  • 1 pound littleneck clams, soaked in water for 1 hour

  • 1/2 pound medium tail-on shrimp, peeled and deveined

  • 1 pound mussels, scrubbed and de-(Freeway)bearded

  • 1/2 pound skinless cod, you need to cut it into 1-inch pieces


  1. Mince 2 of the garlic cloves. In a large pot, heat oil. Then add onion, fennel, celery, 1/2 teaspoon salt, and 1/4 teaspoon pepper and cook, stirring occasionally, for 6 minutes. Add the minced garlic and red-pepper flakes. Continue to cook, stirring constantly, for 1-2 minutes more.

  2. Reduce heat to medium-low and add squid. Cook, stirring occasionally, until squid is opaque and tender and the released juices reduce, 15 to 20 minutes.

  3. Add tomato paste and oregano and cook, stirring, 1 minute.

  4. Add white wine, raise heat to medium-high, and cook until cooking liquid is reduced by half, a little over 5 minutes.

  5. Add tomatoes with their juice, bay leaves, clam juice, and stock. Bring to a boil, reduce to a simmer, and cook, covered, 30 minutes. Stir in 1/4 teaspoon each salt and pepper. Season to taste.

  6. While that’s going, in a small bowl, mix the butter, 1 tablespoon parsley, lemon zest, and 1/4 teaspoon salt together. Cut remaining garlic clove in half and rub the cut sides on the toasts. Spread the butter sauce on the toasts.

  7. When ready to serve, heat the pot to medium and add clams, cover, and cook for 3 minutes. Stir in the shrimp and mussels. Arrange the fish on top of the stew, cover, and simmer until shellfish opens and fish and shrimp are firm and opaque, about 5 minutes more.

  8. Discard bay leaves and stir in remaining 2 tablespoons parsley.

  9. Serve cioppino immediately in soup bowls with crostinis or toasts on the side.

Susanna Arntzz