Description
Cioppino is a classic Italian-American seafood stew featuring a rich tomato-based broth infused with garlic, fennel, and herbs. This hearty dish combines a variety of fresh seafood like mussels, clams, shrimp, scallops, and firm white fish simmered together for a flavorful and satisfying meal, perfect for serving with crusty bread.
Ingredients
Scale
Base Ingredients
- 2 tablespoons olive oil
- 1 medium onion, chopped
- 1 fennel bulb, trimmed and thinly sliced
- 4 garlic cloves, minced
- 1 teaspoon red pepper flakes
- 1 teaspoon dried oregano
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/4 cup tomato paste
- 1 cup dry white wine
- 1 (28-ounce) can crushed tomatoes
- 3 cups seafood or fish stock
- 1 bay leaf
Seafood
- 1/2 pound mussels, scrubbed and debearded
- 1/2 pound clams, scrubbed
- 1/2 pound large shrimp, peeled and deveined
- 1/2 pound sea scallops
- 1/2 pound firm white fish (such as halibut or cod), cut into chunks
Finishing Ingredients
- 2 tablespoons chopped fresh parsley
- Juice of 1/2 lemon
- Crusty bread for serving (optional)
Instructions
- Sauté Aromatics: Heat olive oil in a large pot over medium heat. Add chopped onion and sliced fennel, cooking for 5 to 7 minutes until softened and fragrant.
- Add Seasonings: Stir in minced garlic, red pepper flakes, dried oregano, salt, and black pepper. Cook for 1 minute to release the flavors.
- Incorporate Tomato Paste: Add tomato paste and cook for another 2 minutes, stirring frequently to deepen the flavor.
- Deglaze with Wine: Pour in the dry white wine, scraping the bottom of the pot to loosen browned bits, then simmer for 3 minutes to reduce slightly.
- Add Tomatoes and Stock: Stir in crushed tomatoes, seafood or fish stock, and bay leaf. Bring the mixture to a boil, then reduce heat and simmer uncovered for 25 minutes to meld flavors.
- Cook Shellfish: Add mussels and clams to the pot. Cover and cook for 5 minutes, allowing the shellfish to open.
- Add Remaining Seafood: Add shrimp, scallops, and chunks of firm white fish. Cover again and cook for another 5 minutes, or until all the shellfish have opened and the seafood is fully cooked.
- Final Touches: Discard any unopened shellfish. Stir in fresh lemon juice and chopped parsley for brightness and freshness.
- Serve: Serve hot, accompanied by crusty bread if desired to soak up the flavorful broth.
Notes
- Fish stock can be substituted with chicken broth or clam juice if unavailable.
- Use fresh, seasonal seafood based on availability and preference.
- Adding a splash of Pernod or an anise-flavored liqueur enhances the depth of flavor.
