Description
Cioppino is a classic Italian-American seafood stew, brimming with a vibrant tomato broth and an assortment of fresh seafood including mussels, clams, shrimp, scallops, and firm white fish. Simmered with aromatic herbs, garlic, and dry white wine, this hearty stew is perfect for a comforting main course served with crusty bread to soak up the delicious juices.
Ingredients
Scale
Base
- 2 tablespoons olive oil
- 1 medium onion, chopped
- 2 shallots, minced
- 4 cloves garlic, minced
- 1/2 teaspoon red pepper flakes
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- 1 bay leaf
Liquids & Tomatoes
- 1 cup dry white wine
- 1 (28 oz) can crushed tomatoes
- 1 (14 oz) can diced tomatoes
- 2 tablespoons tomato paste
- 3 cups seafood or fish stock
Seafood
- 1/2 pound mussels, scrubbed and debearded
- 1/2 pound clams, scrubbed
- 1/2 pound large shrimp, peeled and deveined
- 1/2 pound sea scallops
- 1/2 pound firm white fish (such as cod or halibut), cut into chunks
Finishing & Serving
- Salt and black pepper to taste
- 1/4 cup chopped fresh parsley
- Crusty bread, for serving
Instructions
- Sauté Aromatics: In a large Dutch oven or heavy-bottomed pot, heat olive oil over medium heat. Add the chopped onion and minced shallots and sauté until softened and translucent, about 5 minutes.
- Add Herbs and Garlic: Stir in the minced garlic, red pepper flakes, dried oregano, dried basil, and bay leaf. Cook for 1 minute until fragrant, stirring frequently to prevent burning.
- Deglaze with Wine: Pour in the dry white wine and simmer for 2 to 3 minutes to reduce slightly and allow the alcohol to burn off.
- Incorporate Tomatoes and Stock: Stir in the crushed tomatoes, diced tomatoes, tomato paste, and seafood or fish stock. Season the stew with salt and black pepper to taste.
- Simmer the Broth: Bring the mixture to a boil, then reduce heat and simmer uncovered for 30 minutes to develop rich flavors.
- Add Shellfish: Add the cleaned clams and mussels to the pot. Cover the pot and cook for 5 minutes, until the shellfish begin to open.
- Add Remaining Seafood: Add the shrimp, scallops, and pieces of firm white fish. Re-cover and cook for an additional 5 to 7 minutes until the seafood is cooked through and all shellfish have opened. Discard any unopened shells.
- Finish and Serve: Stir in the chopped fresh parsley. Serve the cioppino hot with crusty bread to soak up the flavorful broth.
Notes
- Prepare the broth a day ahead to deepen the flavors.
- For extra depth, add a splash of Pernod or a pinch of fennel seeds during simmering.
- Always use the freshest seafood available and adjust types based on seasonal availability.
