Italian Cioppino (Tomato-Based Fish Stew)

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

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

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

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

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.

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Italian Cioppino (Tomato-Based Fish Stew)