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Cioppino (Italian Seafood Stew) Recipe

Cioppino, a traditional Italian-American seafood stew, is a heartwarming dish bursting with fresh, briny flavors from the sea. Originating from San Francisco, this delightful stew is inspired by Italian fisherman recipes and features an assortment of seafood simmered in a rich tomato and wine broth. Whether served with crusty bread or over pasta, Cioppino is a feast for seafood lovers and an impressive dish for entertaining.

Equipment

  • Large pot or Dutch oven
  • Cutting board and knife
  • Wooden spoon for stirring
  • Ladle for serving

Ingredients

  • For the Broth:
  • 2 tablespoons olive oil
  • 1 medium onion finely chopped
  • 4 cloves garlic minced
  • 1/2 teaspoon red pepper flakes optional
  • 1 can 28 oz crushed tomatoes
  • 1 cup dry white wine
  • 2 cups seafood or chicken broth
  • 1/2 cup water
  • 2 tablespoons tomato paste
  • 1 bay leaf
  • 1 teaspoon dried oregano
  • 1 teaspoon dried thyme
  • Salt and pepper to taste
  • For the Seafood:
  • 1 lb mussels scrubbed and debearded
  • 1 lb clams scrubbed
  • 1/2 lb shrimp peeled and deveined
  • 1/2 lb scallops
  • 1 lb firm white fish e.g., cod, halibut, cut into chunks
  • Optional: 1/2 lb crab legs or crab meat
  • For Serving:
  • Fresh parsley chopped
  • Lemon wedges
  • Crusty bread or baguette

Instructions

  • Prepare the Broth
  • Heat the olive oil in a large pot over medium heat. Add the onion and sauté until softened, about 5 minutes. Stir in the garlic and red pepper flakes, cooking until fragrant, about 1 minute.
  • Build the Base
  • Add the crushed tomatoes, white wine, seafood broth, water, and tomato paste. Stir in the bay leaf, oregano, thyme, salt, and pepper. Bring the mixture to a simmer and let it cook for 20 minutes to develop the flavors.
  • Cook the Seafood
  • Add the clams and mussels to the pot, cover, and cook for 5 minutes. Then, add the shrimp, scallops, and fish chunks. Cover and simmer for another 5-7 minutes, or until all the shellfish open and the seafood is cooked through. Discard any unopened clams or mussels.
  • Serve
  • Ladle the Cioppino into bowls, ensuring each serving has a variety of seafood. Garnish with fresh parsley and serve with crusty bread or lemon wedges on the side.