Description
Cioppino, a classic San Francisco fisherman’s stew, is a hearty and flavorful seafood soup featuring a variety of fresh seafood simmered in a rich tomato and wine broth. This comforting dish combines white fish, shrimp, mussels, and scallops with aromatic herbs and spices, making it a perfect meal served with crusty bread to soak up the savory broth.
Ingredients
Scale
Base Ingredients
- 2 tablespoons olive oil
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 1 bell pepper, chopped
Broth and Seasonings
- 1 cup dry white wine
- 1 can (28 oz) crushed tomatoes
- 2 cups seafood stock or water
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- 1/2 teaspoon red pepper flakes (optional)
- Salt and pepper to taste
Seafood
- 1/2 pound white fish fillets (like cod or halibut), cut into chunks
- 1/2 pound shrimp, peeled and deveined
- 1/2 pound mussels or clams, cleaned
- 1/2 pound scallops, halved if large
Finishing Ingredients
- 1/4 cup fresh parsley, chopped
- 1 tablespoon fresh lemon juice
- Crusty bread for serving
Instructions
- Prepare the base: Heat olive oil in a large pot over medium heat. Add the chopped onion, garlic, and bell pepper, and sauté until they are soft and fragrant, about 5-7 minutes.
- Deglaze and simmer: Pour in the dry white wine to deglaze the pot, stirring to loosen any browned bits from the bottom. Let the wine reduce by half, which should take about 3-4 minutes.
- Add the broth and tomatoes: Stir in the crushed tomatoes, seafood stock or water, dried oregano, dried basil, red pepper flakes (if using), salt, and pepper. Bring the mixture to a simmer and cook uncovered for about 10-15 minutes to let the flavors meld.
- Add the seafood: Gently add the white fish chunks, shrimp, mussels or clams, and scallops to the simmering broth. Cover the pot and cook until the seafood is cooked through and the mussels or clams have opened, about 7-10 minutes. Discard any mussels or clams that do not open.
- Finish and serve: Stir in the fresh parsley and lemon juice to brighten the flavors. Adjust seasoning with salt and pepper if needed. Serve the cioppino hot, accompanied by crusty bread to soak up the delicious broth.
Notes
- Ensure all shellfish are cleaned thoroughly before cooking to avoid grit in the stew.
- Use fresh seafood for the best flavor and texture.
- Red pepper flakes are optional and can be adjusted based on spice preference.
- Crusty bread is recommended for serving to enjoy the flavorful broth fully.
- Leftovers can be stored in the refrigerator for up to 2 days but are best enjoyed fresh.
