Description
Cioppino is a classic Italian-American seafood stew filled with a variety of shellfish and fish simmered in a rich tomato-based broth. This easy cioppino recipe is perfect for a special dinner or a cozy weekend meal.
Ingredients
Broth:
- 2 tablespoons olive oil
- 1 small onion, finely chopped
- 1 fennel bulb, thinly sliced
- 3 cloves garlic, minced
- ½ teaspoon red pepper flakes
- 1 (6 oz) can tomato paste
- 1 (28 oz) can crushed tomatoes
- 1 cup dry white wine
- 2 cups seafood or fish stock
- 1 bay leaf
- ½ teaspoon dried oregano
- ½ teaspoon salt
- ½ teaspoon black pepper
Seafood:
- 1 lb mussels, scrubbed and debearded
- 1 lb clams, scrubbed
- 1 lb large shrimp, peeled and deveined
- 1 lb firm white fish (like cod or halibut), cut into chunks
- ½ lb scallops (optional)
Garnish:
- Chopped fresh parsley
- Lemon wedges
Instructions
- Heat olive oil: In a large pot, sauté onion and fennel until softened. Add garlic, red pepper flakes, tomato paste, and cook.
- Add tomatoes and seasonings: Stir in crushed tomatoes, white wine, seafood stock, bay leaf, oregano, salt, and pepper. Simmer, uncovered, to develop flavor.
- Cook the seafood: Increase heat, add clams and mussels, then shrimp, fish, and scallops. Cook until shellfish open and seafood is cooked through.
- Serve: Ladle into bowls and garnish with parsley and lemon wedges.
Notes
- Serve with crusty sourdough bread.
- Consider using crab legs or calamari.
- For enhanced flavor, make the broth a day in advance.
