Cioppino is a San Francisco-style seafood stew that has been a staple in my family for years. I first discovered this recipe when I was a young mother, and it quickly became a favorite among my children.
The dish is hearty, flavorful, and easy to make, making it perfect for a weeknight dinner or a special occasion. The key to this recipe is the combination of tender seafood, savory tomatoes, and fragrant herbs, all cooked in a rich broth.
My kids love helping me prepare the ingredients, from peeling shrimp to slicing mussels. They also enjoy watching the broth simmer and the flavors meld together.
As an added bonus, cioppino is relatively healthy, with plenty of protein from the seafood and vegetables from the tomatoes and herbs. I often serve it with a side of crusty bread or over rice for a filling meal.
Cioppino has become a tradition in our household, and I’m excited to share this recipe with you so you can enjoy it as well.
Cioppino Seafood Stew
4.6 from 1708 votes
A hearty and flavorful seafood stew packed with a variety of fish and shellfish, simmered in a rich tomato-based broth with vegetables and herbs. This recipe is a must-try for any occasion.
1 lb firm white fish fillets (such as cod or halibut)
1 lb shrimp, peeled and deveined
1 lb mussels, cleaned
1 lb clams, cleaned
1/2 lb scallops
Panade
2 tbsp olive oil
2 tbsp all-purpose flour
Liquids
4 cups fish stock
1/2 cup white wine
👨🍳Directions
1In a large pot or Dutch oven, heat olive oil over medium heat.
2Add onion, carrots, and celery.
3Cook, stirring occasionally, until vegetables are softened, about 5 minutes.
4Add garlic and cook for an additional 1 minute, stirring constantly to prevent burning.
5Stir in flour to create a panade, cooking for 1-2 minutes to eliminate the raw flour taste.
6Add crushed tomatoes, tomato sauce, fish stock, white wine, bay leaf, oregano, basil, thyme, and red pepper flakes.
7Stir well to combine.
8Bring to a boil, then reduce heat to low, cover, and let simmer for 10 minutes.
9Add fish fillets to the pot, ensuring they are submerged in the liquid.
10Cover and poach for 4-5 minutes, or until the fish is cooked through and flakes easily with a fork.
11Gently stir in shrimp, mussels, clams, and scallops.
12Cover the pot and cook for an additional 5-7 minutes, or until the mussels and clams have opened and the shrimp and scallops are pink and cooked through.
13Discard any unopened mussels or clams.
14Stir in chopped parsley.
15Ladle the cioppino into bowls and serve hot with crusty bread.
Tips: To make this recipe gluten-free, omit the flour or use a gluten-free alternative. You can also add other types of seafood, such as squid or crab, to make it more varied.
Watch Video Of How Cioppino Seafood Stew Works
Cioppino is an excellent choice for any occasion or gathering because it’s easy to make in large quantities and serves as both a main course and side dish. My family loves this recipe because it’s packed with nutrients from the seafood and vegetables.
It’s also incredibly versatile – you can serve it with bread or over rice for added comfort. As an added benefit, cioppino reheats beautifully for leftovers or makes an excellent freezer meal.
Simply portion out individual servings into containers or freezer bags after cooking and store them in the fridge or freezer for up to 3 months.
❓ Frequently Asked Questions About Cioppino Seafood Stew
What is cioppino?
Cioppino is a San Francisco-style seafood stew that originated in the Italian-American community of the city’s North Beach neighborhood. It typically includes a variety of seafood such as shrimp, scallops, mussels, clams, and fish.
How long does cioppino take to cook?
This recipe takes about 30-40 minutes to prepare and cook, depending on how quickly you can chop the ingredients and how long the broth simmers.
Can I use frozen seafood for cioppino?
Yes, you can use frozen seafood for this recipe. Just thaw it according to package instructions before using.
Do I need to add any specific seasonings or spices to the cioppino broth?
No additional seasonings are required beyond what’s already listed in the recipe. The combination of tomatoes, herbs, garlic, and lemon juice provides plenty of flavor.
Can I make cioppino in advance?
You can prepare the ingredients up to a day in advance but cook the stew just before serving.
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