Cioppino Seafood Stew

Absolutely! Cioppino is a hearty, tomato-based seafood stew that originated in San Francisco, with strong Italian roots. It’s packed with fresh shellfish, fish, herbs, and wine — perfect for a cozy, special meal.

🍲 Cioppino (Italian-American Seafood Stew)

🐟 Seafood Options (use what’s fresh and available):

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

• 1/2 lb large shrimp, peeled and deveined

• 1/2 lb sea scallops

• 1/2 lb mussels, scrubbed and debearded

• 1/2 lb clams, scrubbed

• 1/2 lb calamari rings (optional)

• Optional: crab legs or lump crab meat

🍅 Broth Ingredients:

• 2–3 tbsp olive oil

• 1 medium onion, finely chopped

• 1 small fennel bulb, sliced thin (or 1 tsp fennel seed)

• 3–4 garlic cloves, minced

• 1 tsp red pepper flakes (optional)

• 1/2 tsp dried oregano

• 1/2 tsp dried thyme

• 1/2 cup dry white wine

• 1 tbsp tomato paste

• 1 (28 oz) can crushed tomatoes

• 3 cups seafood stock or fish broth (or chicken broth in a pinch)

• Salt and pepper to taste

• Juice of half a lemon

• Fresh parsley, chopped (for garnish)

🍳 Instructions:

1. Build the base:

In a large Dutch oven or heavy pot, heat olive oil over medium heat. Add onion and fennel. Sauté until softened (about 5–7 minutes).

Add garlic, red pepper flakes, oregano, and thyme. Cook for 1 minute until fragrant.

2. Deglaze and simmer:

Add tomato paste and stir for 1–2 minutes. Pour in white wine and scrape up any browned bits from the pot. Let it reduce slightly.

Add crushed tomatoes and seafood stock. Season with salt and pepper. Bring to a boil, then reduce heat and simmer uncovered for 20–25 minutes to build flavor.

3. Add seafood:

• Add clams and mussels first. Cover and cook for 5 minutes.

• Then add the fish, scallops, shrimp, and calamari. Simmer gently (don’t boil!) for another 5–7 minutes until seafood is just cooked and shellfish open. Discard any that don’t open.

4. Finish:

Squeeze in lemon juice, taste and adjust seasoning. Sprinkle with fresh parsley.

🍞 To Serve:

Ladle into bowls and serve with toasted sourdough or crusty bread for dipping into that rich, flavorful broth. A glass of chilled white wine or light red (like Pinot Noir) is perfect on the side.

🔥 Chef’s Tips:

• Don’t overcook seafood — add in layers based on cooking time.

• Want it a little smoky? Add a splash of smoked paprika or fire-roasted tomatoes.

• For extra depth, add a splash of clam juice or anchovy paste to the broth.