Best 3 Cioppino Seafood Stew Recipes
Cioppino seafood stew, a colorful medley of delectable seafood immersed in a symphony of aromatic broth, is a culinary masterpiece originating from the vibrant fishing communities of San Francisco. This iconic dish, pronounced "chop-pee-no," has captured hearts and palates worldwide with its diverse selection of succulent seafood, which may include clams, mussels, shrimp, calamari, and a variety of fish. Simmered in a rich, flavorful broth infused with tomatoes, garlic, herbs, and a touch of white wine, cioppino delivers a harmonious symphony of flavors that dance gracefully on the tongue.
Here are our top 3 tried and tested recipes!
CIOPPINO SEAFOOD STEW WITH GREMOLATA TOASTS
Feel free to experiment with your favorite seafood in this classic San Franciscan fisherman's stew. And don't forget to use the toasts slathered with zippy gremolata butter to soak up the flavorful broth. Bonus: This stew is great for entertaining since you can make the base a day in advance.
Provided by Rhoda Boone
Categories Bread Soup/Stew Fish Shellfish Seafood Clam Mussel Shrimp Squid
Yield Makes 6 servings
Number Of Ingredients 24
Steps:
- Mince 2 of the garlic cloves. In a large pot over medium heat, heat oil. Add onion, fennel, celery, 1/2 teaspoon salt, and 1/4 teaspoon pepper and cook, stirring occasionally, until softened, 6 to 8 minutes. Add the minced garlic and red-pepper flakes. Continue to cook, stirring constantly, until garlic is golden and fragrant, 1 to 2 minutes more.
- Reduce heat to medium-low and add squid. Cook, stirring occasionally, until squid is opaque and tender and the released juices reduce, 15 to 20 minutes. Add tomato paste and oregano and cook, stirring, 1 minute.
- Add wine, raise heat to medium-high, and cook until cooking liquid is reduced by half, 5 to 7 minutes. Add tomatoes with their juice, bay leaves, clam juice, and stock. Bring to a boil, reduce to a simmer, and cook, covered, 30 minutes. Stir in 1/4 teaspoon each salt and pepper. Taste and adjust seasoning.
- Meanwhile, in a small bowl, mix the butter, 1 tablespoon parsley, lemon zest, and 1/4 teaspoon salt together. Cut remaining garlic clove in half and rub the cut sides on the toasts. Spread the flavored butter on the toasts.
- When ready to serve, heat the pot to medium and add clams, cover, and cook for 3 minutes. Stir in the shrimp and mussels. Arrange the fish on top of the stew, cover, and simmer until shellfish opens and fish and shrimp are firm and opaque, about 5 minutes more. Discard bay leaves and stir in remaining 2 tablespoons parsley.
- Serve cioppino immediately in large soup bowls with gremolata toasts alongside.
CIOPPINO, SEAFOOD STEW
What makes this distinctive is the Mediterrianean-style mixture of tomatoes, basil and oregano with plenty of red wine and garlic-a base which makes the finished dish very strong and heady indeed.
Provided by DonnaR
Categories Stew
Time 1h10m
Yield 6 serving(s)
Number Of Ingredients 19
Steps:
- Saute the onion, green pepper and garlic in olive oil in large pot.
- Add the tomatos, tomato paste, wine, lemon, one half cup or the parsley and all the seasonings.
- Bring to boil and simmer 20 minutes.
- Add the fish, lobsters and shrimp and simmer, covered 15 minutes.
- Add clams and mussels and simmer another 10 minutes more or until the clams and mussels open.
- Sprinkle remaining parsley on top.
- Serve in soup plates from the pot it was cooked in.
- A nice touch is a piece of garlic bread in each soup plate as a blotter.
- Have plenty more bread to pass.
Nutrition Facts : Calories 789.8, Fat 25.6, SaturatedFat 4.2, Cholesterol 600.8, Sodium 2928.2, Carbohydrate 19.7, Fiber 3, Sugar 6.9, Protein 101.9
CIOPPINO "SEAFOOD STEW"
This is my take on cioppino, I love seafood, but not the fishy taste if that makes sense.
Provided by Andra Kubala
Categories Fish
Time 1h50m
Number Of Ingredients 20
Steps:
- 1. 1.In a large pot, on medium-low heat, melt the butter with the olive oil and saute the celery and onions until soft, about 10 minutes. Add all the rest of the ingredients except the seafood and fresh parsley. Simmer on low, uncovered, for one hour. Add a splash of water if the sauce gets to thick. Taste for salt and adjust if needed.
- 2. 2.Add the seafood and simmer covered another ten minutes. Turn off the heat, and stir in the Italian parsley
Tips:
- Use Fresh Seafood: The quality of your seafood will make a big difference in the flavor of your cioppino. Whenever possible, use fresh, wild-caught seafood.
- Prep Your Seafood: Before adding the seafood to the stew, make sure to clean and devein the shrimp, mussels, and clams. You should also remove the heads and shells from the shrimp.
- Sauté Your Vegetables: Sautéing the vegetables in olive oil before adding them to the stew will help to develop their flavor and add depth to the dish.
- Use a Good Quality White Wine: The white wine you use in your cioppino should be a dry, acidic wine. A Sauvignon Blanc or Pinot Grigio are both good choices.
- Don't Overcook the Seafood: Seafood cooks quickly, so be careful not to overcook it. Overcooked seafood will be tough and chewy.
- Serve with Crusty Bread: Cioppino is traditionally served with crusty bread for dipping. You can also serve it over rice or pasta.
Conclusion:
Cioppino is a delicious and hearty seafood stew that is perfect for a special occasion or a casual weeknight meal. With its flavorful broth, tender seafood, and fresh vegetables, cioppino is sure to please everyone at the table. So next time you're looking for a new seafood recipe, give cioppino a try!
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love