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Cioppino

This Italian-American seafood stew has roots in the bustling wharfs of San Francisco, where Italian fishermen created it using the day’s catch. Its hearty blend of seafood, tomatoes, and wine makes for a soul-warming meal perfect for any seafood lover.

Ingredients

1 pound mussels (cleaned and debearded)
1 pound clams (scrubbed)
1 pound shrimp (peeled and deveined)
1 pound fish (firm white fish, cut into chunks)
1 pound crab (cooked Dungeness crab legs)
2 tablespoons olive oil
1 onion (large, finely chopped)
2 celery (optional, finely chopped)
2 carrot (optional, chopped)
4 cloves garlic (minced)
1 cup wine (dry whte wine)
1 can tomato (crushed tomatoes, 28 oz can)
4 cups liquid (fish stock or clam juice)
1 leaf bay leaf
1 teaspoon oregano (dried oregano)
1 teaspoon thyme (dried thyme)
  seasoning (salt and pepper to taste)
1⁄4 cup parsley (optional, fresh parsley, chopped)
1⁄4 cup basil (optional, fresh basil, chopped)

Instructions

In a large pot, heat 2 tablespoons of olive oil over medium heat. Add the chopped onion, celery, and carrots. Sauté until the vegetables are softened, about 5-7 minutes. Add the minced garlic and cook for another minute until fragrant.

Pour in the white wine, stirring to deglaze the pot and cook for about 2 minutes. Add the crushed tomatoes, fish stock (or clam juice), bay leaf, oregano, and thyme. Season with salt and pepper to taste. Bring the mixture to a simmer and cook for 30 minutes, allowing the flavors to meld together.

Start with the clams and mussels, adding them to the pot and covering with a lid. Cook until they begin to open, about 5 minutes. Add the shrimp, white fish, and crab. Cook until the shrimp turn pink and opaque, and the crab is warmed, about 5-7 minutes.

Discard any clams or mussels that do not open.

If using, stir in the fresh parsley and basil just before serving for a burst of fresh flavor.

Serve warm.

Total time
1 hour, 10 minutes
Cooking time
45
Preparation time
25
Yield
8 servings

Notes

Use any firm white fish of your choice like halibu, cod or sea-bass.

Ensure all seafood is fresh and ready to be added to the stew. Clean the mussels and clams thoroughly, peel and devein the shrimp, cut the white fish into chunks.

Prepare the vegetables, as well. Finely chop the onion, celery, and carrots. Mince the garlic to prepare for sautéing.

The cooking process is simple. First create the flavor base. Add liquids and seasonings. Add the seafood and finish with fresh herbs.

Adjust liquid and texture to taste. Some like their cioppino as a soup with plenty of liquid, others prefer it as seafood with some liquid or thicker sauce.

Serve cioppino with a side of crusty bread to soak up the delicious broth. A simple green salad with a light vinaigrette complements the rich flavors of the stew.

Pair with a crisp white wine like Sauvignon Blanc or Pinot Grigio to enhance the seafood’s natural sweetness. For red wine lovers, a light-bodied red like Pinot Noir works beautifully.

Variations

This is a fish stew Add and substitute fish to taste. You can also add other vegetables. For an easier to eat version, substitute 1 lb cooked Dungeness crab legs with 1/2 lb scallops.

Dungeness crab is a staple ingredient in cioppino, known for its sweet, delicate flavor. Squid or calamari can be added for their unique flavor and chewy texture.

Source

Food in California

fish & seafood, vegetables
simmer, appetizer, main course
Californian food recipes
Food in U.S.A.

This seafood stew is often considered the American version of the French bouillabaiss, Italian cacciucco, or a Spanish caldereta de pescado