Description
Easy Cioppino is a classic San Francisco seafood stew bursting with fresh mussels, shrimp, white fish, and calamari simmered in a rich tomato and wine broth seasoned with herbs and a hint of spice. This comforting and flavorful dish comes together in under an hour and is perfect for seafood lovers craving a hearty, aromatic meal served with crusty bread for dipping.
Ingredients
Scale
Base Ingredients
- 2 tablespoons olive oil
- 1 medium onion, diced
- 3 cloves garlic, minced
- 1 red bell pepper, diced
- 1 can (14.5 ounces) diced tomatoes
- 1 can (6 ounces) tomato paste
- 1 cup vegetable or seafood broth
- 1 cup white wine (optional)
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- ½ teaspoon red pepper flakes (adjust to taste)
- Salt and pepper to taste
Seafood
- 1 pound fresh mussels, cleaned
- 1 pound shrimp, peeled and deveined
- 1 pound firm white fish (such as cod or halibut), cut into chunks
- ½ pound calamari, sliced into rings
Garnish and Serving
- Fresh parsley, chopped, for garnish
- Crusty bread, for serving
Instructions
- Heat Oil and Sauté Aromatics: In a large pot or Dutch oven, heat the olive oil over medium heat. Add the diced onion and red bell pepper, and sauté for about 5 minutes until softened. Stir in the minced garlic and cook for an additional minute until fragrant.
- Add Tomatoes, Broth, and Wine: Pour in the diced tomatoes, tomato paste, vegetable or seafood broth, and white wine if using. Stir to combine the ingredients thoroughly.
- Season the Broth: Stir in the dried oregano, dried basil, red pepper flakes, salt, and pepper to taste. Mix well to distribute the seasonings evenly.
- Simmer the Base: Bring the mixture to a gentle boil, then reduce heat and let it simmer uncovered for 15-20 minutes to develop and meld the flavors.
- Add Seafood: Gently add the cleaned mussels, peeled shrimp, chunks of white fish, and sliced calamari rings to the pot. Stir carefully to incorporate the seafood without breaking it up.
- Cook Seafood: Cover the pot and cook for 5-7 minutes, or until the mussels have opened and the shrimp have turned pink and opaque.
- Adjust Seasoning: Taste the stew and adjust salt, pepper, or red pepper flakes as needed to balance the flavors.
- Garnish and Serve: Remove the pot from heat. Ladle the cioppino into bowls, garnish with freshly chopped parsley, and serve immediately with crusty bread to soak up the delicious broth.
Notes
- Discard any mussels that do not open after cooking to ensure safety.
- You can substitute the white fish with other firm fish such as sea bass or snapper based on availability.
- For a non-alcoholic version, omit the white wine and add additional broth or a splash of lemon juice for acidity.
- This stew tastes even better the next day as flavors intensify; reheat gently over low heat.
- Serve with crusty Italian bread or garlic bread for dipping into the rich broth.
