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Cioppino

Cioppino
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This authentic Cioppino recipe is a hearty Italian-American seafood stew combining a variety of fresh seafood simmered in a rich tomato and white wine broth with aromatic vegetables and fresh herbs. Perfectly balanced in flavor and simple to prepare, Cioppino offers a warm, comforting dish ideal for family dinners or special gatherings.

Ingredients

Scale

Seafood

  • 1/2 lb shrimp, deveined and peeled
  • 1/2 lb crab pieces
  • 1/2 lb clams, scrubbed
  • 1/2 lb mussels, scrubbed
  • 1 lb firm white fish, cut into bite-size chunks (e.g., cod, halibut)

Vegetables and Aromatics

  • 1 medium onion, finely chopped
  • 1 bell pepper, finely chopped
  • 3–4 cloves garlic, minced

Liquids & Broth

  • 28 oz crushed canned tomatoes or equivalent fresh ripe tomatoes, crushed
  • 1 cup dry white wine (e.g., Sauvignon Blanc, Pinot Grigio)
  • 2 cups seafood broth or stock (clam juice can be used)

Oils, Herbs & Spices

  • 2 tbsp olive oil
  • 1/4 tsp red pepper flakes (adjust to taste)
  • Salt, to taste
  • Freshly ground black pepper, to taste
  • 2 tbsp fresh parsley, chopped
  • 2 tbsp fresh basil, chopped

To Serve

  • Crusty bread, for dipping

Instructions

  1. Prepare the Seafood: Thoroughly clean and prep all seafood by deveining shrimp, scrubbing clams and mussels, and cutting fish into bite-size pieces. Set them aside to ensure even cooking.
  2. Sauté the Aromatics: Heat olive oil in a large pot or Dutch oven over medium heat. Add the chopped onions, bell peppers, and minced garlic. Cook until softened and fragrant, about 5-7 minutes, forming the stew’s flavor base.
  3. Add Tomatoes and Wine: Pour in the crushed tomatoes and white wine. Stir to combine and simmer gently for 10-15 minutes, allowing flavors to meld and alcohol to cook off.
  4. Incorporate Broth and Seasonings: Add the seafood broth, red pepper flakes, salt, and black pepper. Bring to a gentle boil, then reduce heat to simmer to deepen the stew’s taste and aroma.
  5. Add the Seafood: Gently nestle fish chunks, clams, mussels, shrimp, and crab into the simmering broth. Cover and cook until clams and mussels open and shrimp turns pink, about 5-8 minutes. Discard any unopened shellfish for safety.
  6. Finish with Fresh Herbs: Turn off heat and stir in chopped parsley and basil for a fresh, bright finish. Taste and adjust seasoning as needed.

Notes

  • Use the freshest seafood possible for best flavor and texture.
  • Add seafood last and avoid overcooking to prevent rubbery texture.
  • Simmer gently to meld flavors without boiling aggressively.
  • Discard any shellfish that do not open during cooking to ensure food safety.
  • Serve Cioppino immediately to enjoy seafood at its best texture.

Nutrition

Keywords: Cioppino, seafood stew, Italian-American, seafood recipe, tomato broth, easy seafood stew, San Francisco seafood dish

Find it online: https://mealsbysarah.com/cioppino/