Classic Cioppino Recipe: Easy and Flavorful Seafood Stew
Cioppinois a classic seafood stew, rich in flavor and filled with shrimp, clams,mussels, and fish simmered in a garlicky tomato broth. This hearty one-pot mealis perfect for cozy dinners or special occasions.
Ingredients
Ingredients For the Broth:
- Olive Oil: 3 tablespoons for sautéing the aromatics.
- Onion: 1 large yellow onion diced for sweetness.
- Garlic: 4 cloves minced for bold flavor.
- Fennel Bulb: 1 small bulb thinly sliced for a slightly licorice-like flavor.
- Crushed Red Pepper Flakes: ½ teaspoon for a subtle kick.
- Tomato Paste: 2 tablespoons to add depth to the broth.
- Canned Diced Tomatoes: 1 28-ounce can, for a rich tomato base.
- Fish Stock or Seafood Broth: 4 cups or substitute with chicken broth if needed.
- White Wine: 1 cup of dry white wine like Sauvignon Blanc or Pinot Grigio.
- Bay Leaves: 2 to add earthy flavor.
- Fresh Parsley: 2 tablespoons chopped, for garnish.
- Salt and Black Pepper: To taste.
Ingredients For the Seafood:
- Shrimp: 12 large shrimp peeled and deveined.
- Clams: 12 littleneck clams scrubbed clean.
- Mussels: 12 mussels cleaned and de-bearded.
- White Fish: 1 pound of firm white fish such as cod, halibut, or sea bass, cut into 2-inch chunks.
- Scallops: 8 large scallops optional, but delicious.
- Crab Meat: 1 cup of lump crab meat or a small crab cleaned and cut into pieces (optional).
Ingredients For Serving:
- Crusty Bread: Warm sourdough or French bread perfect for dipping into the broth.
- Lemon Wedges: For squeezing over the seafood just before serving.
Instructions
Step 1: Prepare the Aromatics
- Heat the olive oil in a large Dutch oven or heavy-bottomed pot over medium heat.
- Add the diced onion, sliced fennel, and garlic. Sauté for 5–7 minutes, or until the vegetables are soft and fragrant.
- Stir in the crushed red pepper flakes and tomato paste. Cook for another 2 minutes to deepen the flavors.
Step 2: Build the TomatoBroth
- Add the canned diced tomatoes (with their juices) to the pot, followed by the white wine. Stir well to combine.
- Pour in the fish stock or seafood broth and add the bay leaves. Bring the mixture to a boil, then reduce the heat to low and let it simmer for 20 minutes. This allows the flavors to meld together.
- Taste the broth and season with salt and black pepper as needed.
Step 3: Add the Seafood
- Start by adding the clams and mussels to the simmering broth. Cover the pot and let them cook for 5 minutes, or until they begin to open. Discard any that don’t open.
- Gently add the shrimp, white fish chunks, and scallops to the pot. Simmer for another 5–7 minutes, or until the shrimp turn pink and the fish is opaque.
- If using crab, stir it in at the end to warm it through. Be careful not to overcook the seafood—it should be tender and delicate.
Step 4: Garnish and Serve
- Ladle the cioppino into large bowls, making sure each portion gets a generous mix of seafood.
- Sprinkle with freshly chopped parsley and serve with crusty bread for dipping. Add lemon wedges on the side for a burst of freshness.