Italian Cioppino (Tomato-Based Fish Stew)

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DifficultyIntermediate

Cioppino is a classic Italian-American seafood stew originating from San Francisco, influenced by Italian coastal cuisine. This rich and aromatic dish features a tomato-based broth infused with garlic, white wine, and herbs, packed with fresh fish fillets, shrimp, mussels, and clams. Served with crusty bread, Cioppino is a hearty and flavorful meal, perfect for seafood lovers.

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Yields4 Servings
Prep Time20 minsCook Time35 minsTotal Time55 mins
For the Broth
 3 tbsp olive oil
 1 small onion, finely chopped
 2 shallots, finely chopped
 4 cloves garlic, minced
 1 tsp red pepper flakes (adjust to taste)
 1 cup dry white wine
 1 can (28 oz) crushed San Marzano tomatoes
 2 tbsp tomato paste
 3 cups seafood or fish stock
 1 tsp dried oregano
 1 tsp dried basil
 ½ tsp salt
 ½ tsp black pepper
 1 bay leaf
 1 tsp sugar (optional, to balance acidity)
For the Seafood
 ¼ kg white fish fillets (cod, halibut, or sea bass), cut into chunks
 ¼ kg shrimp, peeled and deveined
 ¼ kg mussels, scrubbed and debearded
 ¼ kg clams, cleaned
 ¼ kg squid, sliced into rings (optional)
For Serving
 Fresh parsley, chopped
 1 lemon, cut into wedges
 Crusty Italian bread, toasted
 Extra virgin olive oil (for drizzling, optional)
Prepare the Tomato Broth
1
  • Sauté the Aromatics:
    • Heat olive oil in a large Dutch oven or heavy-bottomed pot over medium heat.
    • Add onions, shallots, and garlic, sautéing until soft and fragrant (about 3 minutes).
  • Add Seasonings and Wine:
    • Stir in red pepper flakes, then deglaze with white wine.
    • Let the wine simmer for 2 minutes to cook off the alcohol.
  • Incorporate Tomatoes and Stock:
    • Add crushed tomatoes, tomato paste, seafood stock, oregano, basil, salt, pepper, bay leaf, and sugar.
    • Stir well, bring to a boil, then reduce heat to low and simmer for 20-25 minutes, allowing flavors to develop.
Cook the Seafood
2
  • Add the White Fish:
    • Gently place fish fillets into the simmering broth and cook for 5 minutes.
  • Add the Shellfish:
    • Stir in mussels, clams, shrimp, and squid.
    • Cover and let simmer for 5-7 minutes, until the shellfish open and shrimp turn pink.
  • Discard Unopened Shellfish:
    • Any mussels or clams that do not open should be discarded.
Serve and Garnish
3
  • Ladle into Bowls:
    • Divide the stew among serving bowls.
  • Garnish:
    • Sprinkle with chopped fresh parsley and a squeeze of lemon juice.
  • Pair with Bread:
    • Serve with toasted crusty Italian bread, ideal for soaking up the flavorful broth.
  • Drizzle with Olive Oil (Optional):
    • Finish with a drizzle of extra virgin olive oil for richness.
Pro Tips
4
  • For a More Intense Broth: Simmer the base for 40 minutes before adding seafood.
  • Make It Spicier: Add extra red pepper flakes or a pinch of cayenne.
  • Substitutions: Use lobster, scallops, or crab for an even richer dish.

 

Ingredients

For the Broth
 3 tbsp olive oil
 1 small onion, finely chopped
 2 shallots, finely chopped
 4 cloves garlic, minced
 1 tsp red pepper flakes (adjust to taste)
 1 cup dry white wine
 1 can (28 oz) crushed San Marzano tomatoes
 2 tbsp tomato paste
 3 cups seafood or fish stock
 1 tsp dried oregano
 1 tsp dried basil
 ½ tsp salt
 ½ tsp black pepper
 1 bay leaf
 1 tsp sugar (optional, to balance acidity)
For the Seafood
 ¼ kg white fish fillets (cod, halibut, or sea bass), cut into chunks
 ¼ kg shrimp, peeled and deveined
 ¼ kg mussels, scrubbed and debearded
 ¼ kg clams, cleaned
 ¼ kg squid, sliced into rings (optional)
For Serving
 Fresh parsley, chopped
 1 lemon, cut into wedges
 Crusty Italian bread, toasted
 Extra virgin olive oil (for drizzling, optional)

Directions

Prepare the Tomato Broth
1
  • Sauté the Aromatics:
    • Heat olive oil in a large Dutch oven or heavy-bottomed pot over medium heat.
    • Add onions, shallots, and garlic, sautéing until soft and fragrant (about 3 minutes).
  • Add Seasonings and Wine:
    • Stir in red pepper flakes, then deglaze with white wine.
    • Let the wine simmer for 2 minutes to cook off the alcohol.
  • Incorporate Tomatoes and Stock:
    • Add crushed tomatoes, tomato paste, seafood stock, oregano, basil, salt, pepper, bay leaf, and sugar.
    • Stir well, bring to a boil, then reduce heat to low and simmer for 20-25 minutes, allowing flavors to develop.
Cook the Seafood
2
  • Add the White Fish:
    • Gently place fish fillets into the simmering broth and cook for 5 minutes.
  • Add the Shellfish:
    • Stir in mussels, clams, shrimp, and squid.
    • Cover and let simmer for 5-7 minutes, until the shellfish open and shrimp turn pink.
  • Discard Unopened Shellfish:
    • Any mussels or clams that do not open should be discarded.
Serve and Garnish
3
  • Ladle into Bowls:
    • Divide the stew among serving bowls.
  • Garnish:
    • Sprinkle with chopped fresh parsley and a squeeze of lemon juice.
  • Pair with Bread:
    • Serve with toasted crusty Italian bread, ideal for soaking up the flavorful broth.
  • Drizzle with Olive Oil (Optional):
    • Finish with a drizzle of extra virgin olive oil for richness.
Pro Tips
4
  • For a More Intense Broth: Simmer the base for 40 minutes before adding seafood.
  • Make It Spicier: Add extra red pepper flakes or a pinch of cayenne.
  • Substitutions: Use lobster, scallops, or crab for an even richer dish.

Notes

Italian Cioppino (Tomato-Based Fish Stew)
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