Cioppino

Recipes

Cioppino

4 minutes read

Cioppino

Ingredients:

  • 1/4 cup olive oil
  • 1 large onion, chopped
  • 4 cloves garlic, minced
  • 1 bell pepper, chopped
  • 1 fennel bulb, thinly sliced
  • 1/2 teaspoon red pepper flakes (adjust to taste)
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1 teaspoon dried basil
  • 1 teaspoon dried oregano
  • 1 bay leaf
  • 1 (28 ounce) can crushed tomatoes
  • 1 (8 ounce) can tomato sauce
  • 1 1/2 cups fish or seafood stock
  • 1 cup dry white wine
  • 1 pound mussels, scrubbed and debearded
  • 1 pound clams, scrubbed
  • 1 pound shrimp, peeled and deveined
  • 1 pound firm fish fillets (like cod, halibut), cut into chunks
  • 1/2 pound scallops
  • Fresh parsley, chopped for garnish
  • Fresh lemon juice (optional, for serving)

Ingredients:

  • 1/4 cup olive oil
  • 1 large onion, chopped
  • 4 cloves garlic, minced
  • 1 bell pepper, chopped
  • 1 fennel bulb, thinly sliced
  • 1/2 teaspoon red pepper flakes (adjust to taste)
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1 teaspoon dried basil
  • 1 teaspoon dried oregano
  • 1 bay leaf
  • 1 (28 ounce) can crushed tomatoes
  • 1 (8 ounce) can tomato sauce
  • 1 1/2 cups fish or seafood stock
  • 1 cup dry white wine
  • 1 pound mussels, scrubbed and debearded
  • 1 pound clams, scrubbed
  • 1 pound shrimp, peeled and deveined
  • 1 pound firm fish fillets (like cod, halibut), cut into chunks
  • 1/2 pound scallops
  • Fresh parsley, chopped for garnish
  • Fresh lemon juice (optional, for serving)

Instructions:

  1. Sauté Aromatics:
    • In a large pot, heat the olive oil over medium heat. Add the onion, garlic, bell pepper, and fennel. Sauté until the vegetables are softened, about 5-7 minutes.
  2. Add Spices and Tomatoes:
    • Stir in the red pepper flakes, salt, black pepper, basil, oregano, and bay leaf. Cook for another minute until fragrant.
    • Add the crushed tomatoes, tomato sauce, seafood stock, and white wine. Bring to a simmer.
  3. Simmer the Stew:
    • Let the stew simmer, uncovered, for about 30 minutes to allow the flavors to blend.
  4. Add Seafood:
    • Add the clams and mussels to the pot, cover, and cook until they start to open, about 5 minutes.
    • Add the shrimp, fish fillets, and scallops. Simmer gently until the fish is cooked through and the shrimp are pink and opaque, about 5 more minutes. Discard any clams or mussels that do not open.
  5. Final Touches:
    • Taste and adjust seasoning if necessary. Remove the bay leaf.
  6. Serve:
    • Ladle the cioppino into bowls, making sure each serving has a good mix of seafood.
    • Garnish with chopped fresh parsley and a squeeze of fresh lemon juice if desired.
    • Serve hot, with crusty bread for dipping into the sauce.

Instructions:

  1. Sauté Aromatics:
    • In a large pot, heat the olive oil over medium heat. Add the onion, garlic, bell pepper, and fennel. Sauté until the vegetables are softened, about 5-7 minutes.
  2. Add Spices and Tomatoes:
    • Stir in the red pepper flakes, salt, black pepper, basil, oregano, and bay leaf. Cook for another minute until fragrant.
    • Add the crushed tomatoes, tomato sauce, seafood stock, and white wine. Bring to a simmer.
  3. Simmer the Stew:
    • Let the stew simmer, uncovered, for about 30 minutes to allow the flavors to blend.
  4. Add Seafood:
    • Add the clams and mussels to the pot, cover, and cook until they start to open, about 5 minutes.
    • Add the shrimp, fish fillets, and scallops. Simmer gently until the fish is cooked through and the shrimp are pink and opaque, about 5 more minutes. Discard any clams or mussels that do not open.
  5. Final Touches:
    • Taste and adjust seasoning if necessary. Remove the bay leaf.
  6. Serve:
    • Ladle the cioppino into bowls, making sure each serving has a good mix of seafood.
    • Garnish with chopped fresh parsley and a squeeze of fresh lemon juice if desired.
    • Serve hot, with crusty bread for dipping into the sauce.

Cioppino

Ingredients:

  • 1/4 cup olive oil
  • 1 large onion, chopped
  • 4 cloves garlic, minced
  • 1 bell pepper, chopped
  • 1 fennel bulb, thinly sliced
  • 1/2 teaspoon red pepper flakes (adjust to taste)
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1 teaspoon dried basil
  • 1 teaspoon dried oregano
  • 1 bay leaf
  • 1 (28 ounce) can crushed tomatoes
  • 1 (8 ounce) can tomato sauce
  • 1 1/2 cups fish or seafood stock
  • 1 cup dry white wine
  • 1 pound mussels, scrubbed and debearded
  • 1 pound clams, scrubbed
  • 1 pound shrimp, peeled and deveined
  • 1 pound firm fish fillets (like cod, halibut), cut into chunks
  • 1/2 pound scallops
  • Fresh parsley, chopped for garnish
  • Fresh lemon juice (optional, for serving)

Ingredients:

  • 1/4 cup olive oil
  • 1 large onion, chopped
  • 4 cloves garlic, minced
  • 1 bell pepper, chopped
  • 1 fennel bulb, thinly sliced
  • 1/2 teaspoon red pepper flakes (adjust to taste)
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1 teaspoon dried basil
  • 1 teaspoon dried oregano
  • 1 bay leaf
  • 1 (28 ounce) can crushed tomatoes
  • 1 (8 ounce) can tomato sauce
  • 1 1/2 cups fish or seafood stock
  • 1 cup dry white wine
  • 1 pound mussels, scrubbed and debearded
  • 1 pound clams, scrubbed
  • 1 pound shrimp, peeled and deveined
  • 1 pound firm fish fillets (like cod, halibut), cut into chunks
  • 1/2 pound scallops
  • Fresh parsley, chopped for garnish
  • Fresh lemon juice (optional, for serving)

Instructions:

  1. Sauté Aromatics:
    • In a large pot, heat the olive oil over medium heat. Add the onion, garlic, bell pepper, and fennel. Sauté until the vegetables are softened, about 5-7 minutes.
  2. Add Spices and Tomatoes:
    • Stir in the red pepper flakes, salt, black pepper, basil, oregano, and bay leaf. Cook for another minute until fragrant.
    • Add the crushed tomatoes, tomato sauce, seafood stock, and white wine. Bring to a simmer.
  3. Simmer the Stew:
    • Let the stew simmer, uncovered, for about 30 minutes to allow the flavors to blend.
  4. Add Seafood:
    • Add the clams and mussels to the pot, cover, and cook until they start to open, about 5 minutes.
    • Add the shrimp, fish fillets, and scallops. Simmer gently until the fish is cooked through and the shrimp are pink and opaque, about 5 more minutes. Discard any clams or mussels that do not open.
  5. Final Touches:
    • Taste and adjust seasoning if necessary. Remove the bay leaf.
  6. Serve:
    • Ladle the cioppino into bowls, making sure each serving has a good mix of seafood.
    • Garnish with chopped fresh parsley and a squeeze of fresh lemon juice if desired.
    • Serve hot, with crusty bread for dipping into the sauce.

Instructions:

  1. Sauté Aromatics:
    • In a large pot, heat the olive oil over medium heat. Add the onion, garlic, bell pepper, and fennel. Sauté until the vegetables are softened, about 5-7 minutes.
  2. Add Spices and Tomatoes:
    • Stir in the red pepper flakes, salt, black pepper, basil, oregano, and bay leaf. Cook for another minute until fragrant.
    • Add the crushed tomatoes, tomato sauce, seafood stock, and white wine. Bring to a simmer.
  3. Simmer the Stew:
    • Let the stew simmer, uncovered, for about 30 minutes to allow the flavors to blend.
  4. Add Seafood:
    • Add the clams and mussels to the pot, cover, and cook until they start to open, about 5 minutes.
    • Add the shrimp, fish fillets, and scallops. Simmer gently until the fish is cooked through and the shrimp are pink and opaque, about 5 more minutes. Discard any clams or mussels that do not open.
  5. Final Touches:
    • Taste and adjust seasoning if necessary. Remove the bay leaf.
  6. Serve:
    • Ladle the cioppino into bowls, making sure each serving has a good mix of seafood.
    • Garnish with chopped fresh parsley and a squeeze of fresh lemon juice if desired.
    • Serve hot, with crusty bread for dipping into the sauce.