Cioppino is a warm, hearty seafood stew that's full of flavor and loaded with various kinds of fish and shellfish. It started in San Francisco and is famous for being a big bowl of comfort. Think of it as a big hug from the sea. The stew has a tomato-based broth that's seasoned with herbs and a bit of wine, making it rich and a little tangy.
You throw in things like shrimp, mussels, clams, and whatever fish you like. It's a bit like gathering all the best bits of the ocean, cooking them together, and then scooping them up with some crusty bread. It’s perfect for sharing with family or friends, or just treating yourself to something special.
Why This Recipe Works
This cioppino recipe is great because it's surprisingly simple to make, yet it tastes like you've been working on it all day. The secret is in the broth – a blend of tomatoes, onions, garlic, and herbs simmered together to create a base that's both deep and bright in flavor. Then, when you add the seafood, it cooks quickly, making this dish a lot less intimidating than it looks. Plus, you can really use any seafood you have on hand or prefer, which means it's incredibly versatile. Whether you stick to the classics like shrimp and mussels or throw in some crab and squid, the result is always delicious.
Another reason to love this recipe is how it brings people together. There's something about sharing a big pot of cioppino that feels festive and special. It's perfect for a dinner party or a family gathering, but it's also easy enough to scale down for a cozy night in. And let's not forget about the bread – dipping a piece of warm, crusty bread into the savory, slightly spicy broth is arguably the best part. This dish isn't just food; it's an experience. It's a way to enjoy a variety of seafood all at once, in a stew that's comforting, rich, and satisfying.
Ingredients
Tomatoes - Canned diced tomatoes form the base of the broth, adding acidity and richness. Substitute: fresh tomatoes when in season for a fresher taste.
Fish Stock - Provides the seafood flavor that is essential to cioppino. Substitute: vegetable broth for a lighter version.
Mixed Seafood - Typically includes shrimp, clams, mussels, and fish fillets. Substitute: any favorite or available seafood.
Onion and Garlic - The aromatics that add depth to the flavor. No real substitutes that can match their unique tastes.
Dry White Wine - Adds complexity to the broth. Substitute: chicken broth with a splash of vinegar for a non-alcoholic option.
Tips
- Sauté onions and garlic until they are soft but not browned to keep the flavors fresh.
- Add the seafood in stages, starting with what takes longest to cook to avoid overcooking.
- Use a large pot to give all the ingredients enough space to cook evenly.
- Let the broth simmer before adding seafood to develop a deeper flavor.
- Serve immediately after cooking to enjoy the seafood at its best.
How to Serve
Cioppino is a hearty, Italian-American seafood stew that's perfect for a special occasion or a cozy night in. It's traditionally served with a side of crusty bread to soak up the delicious tomato and seafood broth.
- With Crusty Bread: A loaf of fresh, crusty bread is perfect for dipping into the cioppino broth, making sure you get every last drop.
- Over Pasta: For a more filling meal, serve cioppino over a bed of linguine or spaghetti.
- As a Soup Course: Serve cioppino in smaller portions as a soup course in a multi-course meal, perfect for impressing dinner guests.
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Cioppino
Ingredients
- 2 tablespoons olive oil
- 1 large onion chopped
- 4 cloves garlic minced
- 1 bell pepper chopped
- 1 can 28 oz diced tomatoes
- 2 cups fish stock
- 1 cup dry white wine
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- ½ teaspoon red pepper flakes optional
- Salt and pepper to taste
- 1 pound shrimp peeled and deveined
- 1 pound clams cleaned
- 1 pound mussels cleaned
- 1 pound firm fish fillets such as cod, cut into chunks
- Fresh parsley chopped, for garnish
Instructions
- In a large pot, heat olive oil over medium heat. Add onion, garlic, and bell pepper, sautéing until soft, about 5 minutes.
- Stir in diced tomatoes, fish stock, white wine, oregano, basil, red pepper flakes, salt, and pepper. Bring to a simmer and cook for 30 minutes.
- Add the clams and mussels to the pot, cover, and cook until they start to open, about 5 minutes.
- Add the shrimp and fish chunks, simmering until cooked through, about 5 minutes more. Discard any clams or mussels that do not open.
- Adjust seasoning to taste, garnish with fresh parsley, and serve hot with your choice of sides.
Nutrition
Notes
• Add the seafood in stages, starting with what takes longest to cook to avoid overcooking.
• Use a large pot to give all the ingredients enough space to cook evenly.
• Let the broth simmer before adding seafood to develop a deeper flavor.
• Serve immediately after cooking to enjoy the seafood at its best.