Cioppino Recipe

Cioppino is a classic Italian-American seafood stew that originated in San Francisco. It’s made with a variety of seafood, such as fish, crab, shrimp, clams, and mussels, simmered in a rich tomato-based broth. This dish is full of bold, fresh flavors and is typically served with crusty bread for dipping.

Ingredients:

For the Broth:

• 2 tablespoons olive oil
• 1 medium onion, chopped
• 2 celery stalks, chopped
• 1 large bell pepper, chopped (red or green)
• 4 cloves garlic, minced
• 1/2 cup dry white wine (such as Sauvignon Blanc)
• 1 (28 oz) can crushed tomatoes
• 2 cups seafood stock (or chicken broth)
• 1/2 teaspoon dried oregano
• 1/2 teaspoon red pepper flakes (optional for heat)
• 2 bay leaves
• Salt and freshly ground black pepper to taste
• 1 tablespoon fresh parsley, chopped (for garnish)
• 1 tablespoon fresh basil, chopped (optional, for garnish)

For the Seafood:

• 1 lb white fish fillets (such as cod, halibut, or snapper), cut into chunks
• 1/2 lb shrimp, peeled and deveined
• 1/2 lb scallops
• 1/2 lb mussels or clams, scrubbed and debearded
• 1/2 lb crab (optional, lump crabmeat or crab legs)

For Serving:

• Crusty bread, for dipping
• Lemon wedges (optional)

Instructions:

1. Prepare the Broth:

• In a large pot or Dutch oven, heat the olive oil over medium heat. Add the chopped onion, celery, and bell pepper. Cook, stirring occasionally, for 5-7 minutes, until the vegetables have softened.
• Add the garlic and cook for another minute until fragrant.
• Pour in the white wine and simmer for 2-3 minutes to allow the alcohol to cook off.
• Add the crushed tomatoes, seafood stock, oregano, red pepper flakes (if using), bay leaves, salt, and pepper. Stir to combine. Bring the broth to a simmer and cook for about 20-25 minutes, allowing the flavors to meld.

2. Add the Seafood:

• Once the broth has simmered and the flavors have developed, start adding the seafood.
• Add the white fish and simmer for 5-7 minutes until it begins to cook through.
• Add the shrimp, scallops, and crab (if using) and cook for another 3-4 minutes.
• Finally, add the mussels or clams, cover the pot, and cook for an additional 5-7 minutes, or until the mussels and clams open up. Discard any that do not open.

3. Final Touches:

• Taste the broth and adjust seasoning with additional salt, pepper, or red pepper flakes as needed.
• Stir in fresh parsley and basil just before serving.

4. Serve:

• Ladle the cioppino into bowls, making sure to include a variety of seafood in each serving. Serve with warm, crusty bread on the side for dipping and a wedge of lemon for added brightness.

Tips:

• Make it ahead: Cioppino can be made in advance. Just store the seafood separately and add it to the broth just before serving to ensure it’s perfectly cooked.
• Customize the seafood: Feel free to swap in or out your favorite types of seafood depending on what’s fresh and available. Lobster, squid, or even octopus would also work well.
• Serve with a side salad: Cioppino is rich and hearty, so serving it with a light green salad can balance the meal.

Cioppino is a flavorful, comforting seafood stew that is sure to impress. Its vibrant tomato broth and tender seafood make it a perfect dish for special occasions or cozy dinners. Enjoy!