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Cioppino

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Cioppino is a hearty Italian-American seafood stew featuring tender fish and shellfish simmered in a fragrant tomato, fennel, garlic, and seafood broth. Served with fresh lemon and crusty bread, it makes an impressive and comforting meal.

Ingredients

  • Extra-virgin olive oil
  • Yellow onion, finely chopped
  • Fennel bulb, thinly sliced
  • Garlic cloves, minced
  • Tomato paste
  • Crushed tomatoes
  • Seafood stock or fish broth
  • Clam juice
  • Bay leaf
  • Dried oregano
  • Dried thyme
  • Crushed red pepper flakes
  • Salt
  • Freshly ground black pepper
  • Firm white fish, cut into chunks
  • Large shrimp, peeled and deveined
  • Mussels, scrubbed and debearded
  • Clams, scrubbed
  • Scallops
  • Crab meat or cooked crab legs, optional
  • Fresh parsley, chopped
  • Fresh lemon wedges
  • Crusty bread
  • Extra-virgin olive oil, for serving

Instructions

  1. Heat the olive oil in a large Dutch oven or heavy-bottomed pot over medium heat.
  2. Add the onion and fennel and cook for 6–8 minutes, stirring occasionally, until softened.
  3. Add the garlic and cook for about 30 seconds until fragrant.
  4. Stir in the tomato paste and cook for 1–2 minutes to deepen its flavor.
  5. Add the crushed tomatoes, seafood stock, clam juice, bay leaf, oregano, thyme, red pepper flakes, salt, and black pepper.
  6. Bring the mixture to a gentle boil, then reduce the heat and simmer uncovered for 20–25 minutes.
  7. Taste the broth and adjust the seasonings as needed.
  8. Add the clams and mussels first, cover the pot, and simmer for about 4–5 minutes.
  9. Add the fish, shrimp, scallops, and optional crab.
  10. Cover again and cook gently for another 4–6 minutes, or until the shrimp are opaque, the fish is cooked through, and the shellfish have opened.
  11. Discard any mussels or clams that remain closed after cooking.
  12. Remove and discard the bay leaf.
  13. Ladle the Cioppino into large bowls, distributing the seafood and broth evenly.
  14. Garnish with fresh parsley and serve with lemon wedges and crusty bread.

Notes

  • The combination of seafood can be adjusted according to freshness and availability.
  • For a simpler version, use only shrimp and firm white fish.
  • Squid or calamari can be added during the final few minutes of cooking, while lobster makes a special-occasion addition.
  • Fire-roasted tomatoes can be substituted for regular crushed tomatoes for a slightly smoky flavor.
  • Increase the crushed red pepper flakes for a spicier broth.
  • The tomato broth can be prepared 1–2 days ahead, refrigerated, and reheated before adding fresh seafood.
  • Frozen seafood can be used if safely thawed in the refrigerator and drained before cooking.
  • Store leftover Cioppino in an airtight container in the refrigerator for up to 2 days.
  • Reheat gently over low heat only until thoroughly warmed to avoid overcooking the seafood.
  • Freezing fully prepared Cioppino is not recommended because the seafood texture can deteriorate after thawing.

Nutrition

Find it online: https://thefamilycooking.com/cioppino-2/