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.
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
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