Cioppino Seafood Stew

Here’s a flavorful and hearty Cioppino Seafood Stew — a classic Italian-American dish that originated in San Francisco. It’s a tomato-based stew loaded with fresh seafood, herbs, garlic, and wine — perfect with crusty bread for dipping.

🐟 Cioppino (Italian-American Seafood Stew)

🍅 Ingredients:

For the Base:

• 2 tbsp olive oil

• 1 medium onion, chopped

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

• 4–5 cloves garlic, minced

• 1 tsp red pepper flakes (adjust to taste)

• 1 (6 oz) can tomato paste

• 1 (28 oz) can crushed tomatoes

• 1 cup dry white wine (like Pinot Grigio or Sauvignon Blanc)

• 2 cups seafood stock or fish broth (or use chicken stock)

• 1 cup water

• 1 tsp dried oregano

• 1 tsp dried basil

• Salt and black pepper, to taste

• Optional: 1 bay leaf or splash of clam juice for extra depth

Seafood (adjust to your preference):

• 1/2 lb shrimp, peeled and deveined

• 1/2 lb scallops

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

• 1/2 lb mussels, cleaned and debearded

• 1/2 lb clams, scrubbed

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

🍲 Instructions:

1. Make the Base:

• In a large Dutch oven or heavy pot, heat olive oil over medium heat.

• Add onion and fennel (if using) and cook until softened (5–7 minutes).

• Stir in garlic and red pepper flakes and cook for 30 seconds.

2. Add Tomatoes and Broth:

• Stir in tomato paste and cook for 2 minutes to caramelize slightly.

• Add crushed tomatoes, wine, seafood stock, water, and herbs.

• Season with salt and pepper. Bring to a simmer.

• Let simmer uncovered for 20–30 minutes to develop flavor.

3. Add Seafood (timing is key):

• Add the fish chunks first, and simmer for 3–4 minutes.

• Add shrimp and scallops, and simmer another 2–3 minutes.

• Add mussels and clams, cover the pot, and steam for 5–7 minutes, until they open. Discard any that don’t.

• Add crab meat or legs last, just to heat through.

4. Taste & Serve:

• Adjust seasoning with more salt, pepper, or chili flakes.

• Ladle stew into bowls and garnish with fresh parsley and a drizzle of olive oil.

🥖 Serving Suggestions:

• Serve hot with toasted sourdough, garlic bread, or crusty baguette to soak up the broth.

• Pair with a dry white wine or a light red like Pinot Noir.

🧊 Storage:

• Best enjoyed fresh, but leftovers can be refrigerated for 1–2 days. Reheat gently (don’t boil or seafood can get tough).

• Freeze the broth only — seafood doesn’t freeze well once cooked.