Cioppino Lovers

Here’s a rich and hearty Cioppino recipe—perfect for seafood lovers. Cioppino is an Italian-American fish stew that originated in San Francisco, known for its fragrant tomato-wine broth and a mix of fresh seafood.

🐟 Cioppino (Seafood Stew) Recipe

🍲 Serves: 4–6

⏰ Total Time: About 1 hour

🧄 Ingredients

For the Base:

• 1/4 cup olive oil

• 1 medium onion, diced

• 1 small fennel bulb, thinly sliced (optional but traditional)

• 4 cloves garlic, minced

• 1 tsp red pepper flakes (adjust to heat preference)

• 1 bell pepper (any color), diced

• 1 (6 oz) can tomato paste

• 1 (28 oz) can crushed tomatoes

• 1 cup dry white wine (e.g., Sauvignon Blanc)

• 3 cups seafood stock (or chicken/vegetable broth)

• 1 bay leaf

• 1 tsp dried oregano

• Salt and freshly ground black pepper to taste

• 2 tbsp chopped fresh parsley (plus more for garnish)

• Zest of 1 lemon (optional, for brightness)

For the Seafood:

• 1/2 lb firm white fish (cod, halibut, sea bass), cut into chunks

• 1/2 lb shrimp, peeled and deveined

• 1/2 lb sea scallops or bay scallops

• 1/2 lb mussels, cleaned and debearded

• 1/2 lb clams, scrubbed

• 1/2 lb crab meat or crab legs (optional)

👩‍🍳 Directions

1. Sauté Aromatics
   In a large Dutch oven or deep pot, heat olive oil over medium heat. Add onion, fennel, and bell pepper. Sauté for about 5–7 minutes until softened. Add garlic and red pepper flakes, and cook for another 1–2 minutes until fragrant.

2. Build the Broth
   Stir in tomato paste and cook for 2 minutes. Add crushed tomatoes, white wine, seafood stock, bay leaf, oregano, lemon zest (if using), and a pinch of salt and pepper. Bring to a boil, then reduce heat and let simmer uncovered for 25–30 minutes. Taste and adjust seasoning.

3. Add the Seafood

   • Add clams and mussels first; cover and cook 5 minutes until they start to open.

   • Next, add shrimp, scallops, fish, and crab meat. Cover again and simmer for another 5–7 minutes until all shellfish are open and fish is just cooked through.

   (Discard any clams or mussels that don’t open.)

4. Finish and Serve
   Stir in fresh parsley. Ladle into bowls and serve immediately with crusty toasted sourdough or garlic bread.

🥖 Optional Garnishes

• Extra parsley or basil

• Lemon wedges

• Drizzle of good olive oil

• Grated Parmesan (non-traditional but tasty)