Cioppino Recipe

The Cioppino recipe is a hearty and flavorful seafood stew that originated in San Francisco. It’s a perfect dish for seafood lovers, combining various types of fresh fish and shellfish in a rich, tomato-based broth. This dish not only satisfies the taste buds but also offers a nutritious meal packed with protein and omega-3 fatty acids. Let’s dive into the history of this delectable dish and learn how to prepare it step-by-step.

Brief History of Cioppino:

Cioppino was created by Italian immigrants who settled in San Francisco in the late 19th century. Fishermen from the Liguria region of Italy brought their tradition of making a simple fish stew with the day’s catch. They adapted this dish using the local seafood available in the Pacific Ocean. Cioppino became a staple in the North Beach neighborhood and has since become a beloved part of San Francisco’s culinary heritage.

Cioppino Recipe

Pinklady

Cioppino was created by Italian immigrants who settled in San Francisco in the late 19th century. Fishermen from the Liguria region of Italy brought their tradition of making a simple fish stew with the day’s catch. They adapted this dish using the local seafood available in the Pacific Ocean.

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Prep Time 20 minutes mins

Cook Time 40 minutes mins

Course Main Course

Cuisine Italian

Servings 6

Calories 350 kcal

Equipment

• Large stockpot or Dutch oven
• Cutting board
• Knife
• Wooden spoon or spatula
• Ladle

Ingredients

  

• 1/4 cup olive oil
• 1 large onion, chopped
• 2 cloves garlic, minced
• 1 bell pepper, chopped
• 1 teaspoon dried oregano
• 1 teaspoon dried basil
• 1/2 teaspoon crushed red pepper flakes (optional)
• 1 bay leaf1 (28-ounce) can crushed tomatoes
• 1 (8-ounce) bottle clam juice
• 1 cup dry white wine
• 1 cup chicken broth
• 1/2 teaspoon salt
• 1/2 teaspoon black pepper
• 1 pound cod or other firm white fish, cut into 1-inch pieces
• 1 pound large shrimp, peeled and deveine
• 1 pound mussels, scrubbed and debearded
• 1 pound clams, scrubbed
• 1/2 pound sea scallops
• 1/4 cup fresh parsley, chopped1/4 cup fresh basil, chopped
• dusty bread, for serving

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Instructions

 

• Prepare the ingredients: Chop the onion, garlic, and bell pepper. Cut the fish into 1-inch pieces. Peel and devein the shrimp if necessary. Scrub the mussels and clams.
• Sauté the Aromatics: In a large stockpot or Dutch oven, heat the olive oil over medium heat. Add the chopped onion and sauté for about 5 minutes until translucent. Add the garlic and bell pepper, cooking for another 3-4 minutes until they begin to soften.
• Add the Herbs and Spices: Stir in the dried oregano, dried basil, crushed red pepper flakes (if using), and bay leaf. Cook for another minute to release their aromas.
• Make the Broth: Add the crushed tomatoes, clam juice, white wine, chicken broth, salt, and black pepper. Stir well to combine and bring the mixture to a simmer. Let it cook for about 20 minutes, allowing the flavors to meld together.
• Cook the Seafood: Add the fish pieces to the pot and cook for about 5 minutes. Then, add the shrimp, mussels, clams, and scallops. Cover the pot and cook for another 5-7 minutes until the mussels and clams have opened and the shrimp and scallops are cooked through. Discard any mussels or clams that do not open.
• Finish the Dish: Stir in the fresh parsley and basil. Taste and adjust the seasoning with more salt and pepper if needed.
• Serve: Ladle the cioppino into bowls and serve with crusty bread on the side to soak up the delicious broth.

Video

Keyword Cioppino Recipe

Similar Recipes:

Bouillabaisse: A traditional Provençal fish stew from France, made with various kinds of fish and shellfish, flavored with saffron and herbs.
Gumbo is a popular dish from Louisiana, often made with seafood, sausage, and a roux-based broth.
Seafood Chowder: A creamy soup made with a variety of seafood, potatoes, and corn.

Frequently Asked Questions about the Cioppino Recipe:

1. Can I make cioppino with frozen seafood?

It is possible to use frozen seafood, but before adding it to the stew, make sure it has thoroughly thawed.

2. What could I use in place of clam juice?

As a replacement, you might use one additional cup of chicken broth or fish stock.

3. Does cioppino include gluten?

The stew is gluten-free in and of itself, but if needed, serve it with gluten-free bread.

4. Can I prepare the cioppino in advance?

To keep the seafood fresh, you can make the broth ahead of time and add it right before serving.

5. Which wine is a good match with Cioppino?

Cioppino goes nicely with a dry white wine, such as Pinot Grigio or Sauvignon Blanc.

6. Can I add other types of seafood to cioppino?

Absolutely! Feel free to add your favorite seafood, such as lobster or crab, to the stew.

7. How should I store leftovers?

Store leftovers in an airtight container in the refrigerator for up to 2 days. Reheat gently on the stove.

8. Can I freeze cioppino?

It’s not recommended to freeze cioppino, as the texture of the seafood may change when thawed.

Conclusion:

Cioppino is a wonderful dish that brings the taste of the sea to your table. It’s rich, flavorful, and perfect for a cozy meal. Whether you’re enjoying it with family or serving it at a dinner party, cioppino is sure to impress.

YouTube Video Credits:
Brian Lagerstrom