Cioppino Recipe
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.
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
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.