Description
Seafood Cioppino
A hearty and flavorful Italian-American seafood stew bursting with fresh shrimp, mussels, and fish simmered in a rich, tomato-based broth. Perfect for a cozy dinner!
Ingredients
2 tbsp olive oil
1 small onion, finely chopped
4 cloves garlic, minced
1/2 cup white wine
2 cups seafood stock or fish broth
1 can (14 oz) crushed tomatoes
1 tbsp tomato paste
1/2 tsp red pepper flakes (optional)
1/2 tsp dried oregano
Salt and pepper to taste
1 lb mussels, cleaned and debearded
1/2 lb shrimp, peeled and deveined
1/2 lb firm white fish (like cod), cut into chunks
6 large prawns (optional, for garnish)
1/2 lb clams or crab (optional)
Fresh parsley, chopped (for garnish)
Crusty bread for serving
Directions
Sauté aromatics: In a large pot, heat olive oil over medium heat. Add onions and cook until softened, about 5 minutes. Stir in garlic and red pepper flakes and cook for another minute.
Build the broth: Pour in white wine and let it reduce for 2–3 minutes. Stir in seafood stock, crushed tomatoes, tomato paste, oregano, salt, and pepper. Bring to a simmer and cook for 15 minutes.
Add seafood: Add the mussels, clams, and fish chunks to the pot. Cover and cook for 5 minutes. Add shrimp and prawns, cooking until all the seafood is fully cooked (mussels and clams should open). Discard any that remain closed.
Garnish and serve: Ladle the stew into bowls, garnish with fresh parsley, and serve with crusty bread for dipping!
Prep Time: 15 minutes
Cook Time: 25 minutes
Total Time: 40 minutes
Servings: 4
Calories: 350 kcal per serving
A stunning seafood dish that’s perfect for special occasions or a comforting weeknight meal!
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Step-by-Step Guide
Follow these detailed instructions for perfect Cioppino every time. First, ensure all seafood is prepped: scrub mussels/clams, devein shrimp, and cut fish into even chunks. In your large pot, heat the oil and sauté the onions until truly translucent. Add the garlic and red pepper flakes, stirring constantly for just 60 seconds to avoid burning. When adding the wine, let it bubble vigorously to cook off the alcohol. Simmer the tomato-based broth for the full 15 minutes; this develops depth. Add the shellfish and firm fish first, as they take longer. Finally, add the delicate shrimp and prawns, covering just until they turn pink and opaque.
Serving Suggestions
Serve this stew immediately in wide, shallow bowls to showcase the seafood. The essential accompaniment is thick slices of crusty, grilled sourdough bread for soaking up the flavorful broth. For a complete meal, start with a simple arugula salad with lemon vinaigrette. A crisp, chilled white wine like Sauvignon Blanc or Pinot Grigio pairs beautifully. For garnish, a sprinkle of fresh parsley is classic, but chopped fresh basil or a drizzle of high-quality extra virgin olive oil adds a lovely finish.
How-to Summary
To make Seafood Cioppino: 1) Sauté onion, garlic, and red pepper flakes. 2) Deglaze with white wine. 3) Simmer with stock, tomatoes, and herbs to create the broth. 4) Add mussels, clams, and firm fish, cooking until shells open. 5) Add shrimp and prawns, cooking until just done. 6) Garnish with parsley and serve with bread.
Frequently Asked Questions
Can I make Cioppino ahead of time? You can prepare the broth base (through step 2) up to a day ahead. Refrigerate it, then reheat and cook the fresh seafood just before serving for the best texture.
What seafood substitutions work? This stew is flexible. Use scallops, squid, lobster tail, or different firm fish like halibut. Avoid delicate, flaky fish that will disintegrate.
My broth is too thin. How can I thicken it? Let the broth simmer uncovered for an extra 5-10 minutes to reduce. You can also create a slurry with 1 tbsp of cornstarch and 2 tbsp of cold water, then stir it into the simmering broth.
Why discard unopened shells? Mussels or clams that do not open after cooking were likely dead before cooking and could cause foodborne illness. It is a critical safety step.
Can I use frozen seafood? Yes, but thaw it completely in the refrigerator first and pat it very dry to avoid watering down your stew.
Common Mistakes to Avoid
- Overcooking the seafood: Add seafood in stages by cook time. Shrimp and prawns cook in just 3-4 minutes and become rubbery if overdone.
- Not cleaning shellfish properly: Scrub mussels/clams thoroughly and debeard mussels to avoid grit in your stew.
- Skipping the wine reduction: Allowing the wine to reduce cooks off the harsh alcohol taste, leaving only flavor.
- Crowding the pot: Use a pot large enough to hold all the seafood in a roughly single layer for even cooking.
Conclusion
Seafood Cioppino is an impressive yet straightforward one-pot wonder that brings the taste of the coast to your table. By following the step-by-step guide and avoiding common pitfalls, you can create a restaurant-quality stew with a rich, aromatic broth and perfectly cooked seafood. Its flexibility with ingredients makes it perfect for using the freshest catch available. Serve it with good bread and company for a truly memorable and comforting meal.