Absolutely! Cioppino is a hearty, flavorful Italian-American seafood stew originating from San Francisco. Made with a tomato-based broth and a variety of fresh seafood, it’s cozy, briny, and elegant all at once — perfect for a special dinner or a seafood lover’s feast.
🦐 Cioppino (Italian-American Seafood Stew)
Servings: 6
Prep Time: 20 minutes
Cook Time: 45 minutes
Ingredients:
Seafood (mix & match your favorites):
-
1 lb mussels or clams, scrubbed
-
1 lb shrimp, peeled and deveined
-
1 lb firm white fish (like cod, halibut, or sea bass), cut into chunks
-
½ lb scallops or calamari (optional)
-
½ lb crab legs or lump crab meat (optional but traditional)
Broth:
-
3 tbsp olive oil
-
1 medium onion, chopped
-
1 fennel bulb, thinly sliced (optional, but traditional)
-
4 garlic cloves, minced
-
½ tsp red pepper flakes (adjust to taste)
-
1 cup dry white wine
-
1 (28 oz) can crushed tomatoes
-
2 tbsp tomato paste
-
3 cups seafood stock or chicken broth
-
1 bay leaf
-
1 tsp dried oregano
-
½ tsp dried thyme
-
Salt and pepper, to taste
-
1 tbsp fresh parsley, chopped (plus more for garnish)
-
Juice of ½ lemon
Instructions:
1. Sauté Aromatics:
-
In a large Dutch oven or deep pot, heat olive oil over medium heat.
-
Sauté the onion and fennel until soft (5–7 minutes).
-
Add garlic and red pepper flakes; cook another 30 seconds.
2. Build the Broth:
-
Stir in tomato paste, then deglaze with white wine.
-
Let it simmer for 2–3 minutes.
-
Add crushed tomatoes, seafood stock, bay leaf, oregano, thyme, salt, and pepper.
-
Simmer uncovered for 25–30 minutes to deepen the flavor.
3. Add the Seafood:
-
Add mussels and clams first (they take longer), cover, and cook for 5 minutes.
-
Then add the fish, shrimp, and scallops (if using). Cover and simmer gently for 5–7 minutes, or until all the seafood is cooked and shellfish have opened.
💡 Discard any clams or mussels that don’t open after cooking.
4. Finish:
-
Stir in lemon juice and fresh parsley.
-
Taste and adjust seasoning if needed.
🥖 Serve With:
-
Crusty bread or garlic toast (for soaking up the broth!)
-
A glass of white wine (like Sauvignon Blanc or Pinot Grigio)
✅ Tips:
-
Don’t overcook the seafood. Add it in stages based on cook times.
-
Make ahead: The broth can be made a day ahead. Just reheat and add seafood right before serving.
-
Want spice? Add more chili flakes or a dash of hot sauce.