Description
Cioppino is a hearty and comforting seafood stew featuring a medley of shrimp, mussels, clams, and fish simmered in a flavorful tomato-based broth with garlic, onions, and a touch of white wine. This classic Italian-American dish is perfect for a cozy dinner, delivering rich coastal flavors in just 45 minutes.
Ingredients
Scale
Seafood
- 1 lb shrimp, peeled and deveined
- 1 lb mussels, cleaned
- 1 lb clams, scrubbed
- 1 lb fish fillets, cut into chunks
Base
- 1 onion, chopped
- 3 cloves garlic, minced
- 1 can (28 oz) crushed tomatoes
- 1 cup fish stock
- 1 cup dry white wine
Seasonings & Garnish
- 2 tablespoons olive oil
- 1 teaspoon red pepper flakes
- Salt and pepper to taste
- Fresh parsley, chopped for garnish
Instructions
- Heat olive oil: In a large pot over medium heat, warm the olive oil to prepare for sautéing the aromatics.
- Sauté onion and garlic: Add the chopped onion and minced garlic to the pot and cook until they are softened and fragrant, about 5 minutes, stirring occasionally to prevent burning.
- Add liquids and seasonings: Stir in the crushed tomatoes, fish stock, and dry white wine. Season with red pepper flakes, salt, and pepper. Bring the mixture to a gentle simmer, allowing the flavors to meld.
- Cook the seafood: Add the shrimp, mussels, clams, and fish chunks to the simmering broth. Cover the pot and cook until the seafood is fully cooked and the shellfish have opened, about 8 to 10 minutes. Discard any unopened shellfish.
- Garnish and serve: Once cooked through, ladle the stew into bowls, garnish with freshly chopped parsley, and serve hot for a warm and satisfying meal.
Notes
- Ensure all shellfish are fresh and properly cleaned before cooking to avoid grit.
- If shellfish do not open during cooking, discard them for safety.
- You can substitute fish stock with clam juice or vegetable stock if preferred.
- Serve with crusty bread for dipping into the flavorful broth.
- Adjust red pepper flakes according to desired spice level.
