Cioppino (Seafood Stew) Recipe

Ingredience

Seafood (adjust based on availability):

1 lb white fish (halibut, cod, sea bass), cut into chunks

1 lb mussels, scrubbed and debearded

1 lb clams, scrubbed

1/2 lb shrimp, peeled and deveined

1/2 lb scallops (optional)

1 lobster tail or 1 small crab (optional)

1/2 lb squid rings (optional)

Broth:

1/4 cup olive oil

1 onion, finely chopped

1 fennel bulb, thinly sliced (optional but traditional)

4 cloves garlic, minced

1 tsp crushed red pepper flakes (adjust to taste)

1 green bell pepper, diced

1/2 cup fresh parsley, chopped

1 tsp dried oregano

1 tsp dried basil

1/2 tsp salt

Freshly ground black pepper, to taste

1 (6 oz) can tomato paste

1 (28 oz) can crushed tomatoes

1 1/2 cups dry white wine (like Sauvignon Blanc)

2 cups fish stock or seafood broth (or chicken broth in a pinch)

1 bay leaf

Instructions

Sauté aromatics:

In a large pot or Dutch oven, heat olive oil over medium heat. Add onion and fennel (if using), and cook until softened, about 5–7 minutes. Stir in garlic, red pepper flakes, and bell pepper. Cook for another 2–3 minutes.

Build the base:

Stir in the tomato paste and cook for 2 minutes. Add crushed tomatoes, white wine, broth, herbs, bay leaf, salt, and pepper. Bring to a simmer and let cook uncovered for 20–25 minutes to develop flavor.

Add seafood (in stages):

Add clams and mussels first. Cover and simmer for 5–7 minutes until they start to open.

Add fish, shrimp, scallops, squid, and any other seafood. Cover and simmer for 5–7 more minutes until all seafood is cooked through and shells have opened (discard any that don’t open).

If using cooked crab or lobster, add at the end just to warm through.

Taste and adjust:

Remove bay leaf. Taste and adjust salt, pepper, or spice level as needed. Garnish with parsley.

Serving Suggestions

Serve hot in bowls with toasted sourdough or garlic bread to soak up the broth.

A side of simple green salad with lemon vinaigrette pairs beautifully.