Best 2 Hearty Cioppino Recipes

Prepare to embark on a culinary journey to the vibrant fishing ports of San Francisco with our exploration of the iconic "hearty cioppino" dish. This beloved seafood stew, pronounced "choh-pee-noh," has become a symbol of the city's rich culinary heritage, captivating taste buds with its delectable blend of fresh seafood, savory broth, and aromatic herbs. Join us as we dive into the history, variations, and essential elements of this cherished dish, providing you with the knowledge and inspiration to create an unforgettable cioppino experience in your own kitchen.

Here are our top 2 tried and tested recipes!

HEARTY CIOPPINO

Hearty Cioppino image

This is a refined version of cioppino, the classic seafood stew. Serve as a first course, giving each person a variety of seafood.

Provided by Martha Stewart

Categories Food & Cooking Ingredients Seafood Recipes Shrimp Recipes

Number Of Ingredients 18

Ingredients

1/4 cup extra-virgin olive oil
1 medium onion, thinly sliced
4 garlic cloves, minced
1 dried bay leaf
2 tablespoons finely chopped fresh oregano
2 tablespoons finely chopped fresh flat-leaf parsley
1/2 teaspoon crushed red-pepper flakes
2 cups dry white wine
2 cups fish stock
1/2 cup clam juice
28 ounces crushed tomatoes, with juice
15 ounces plum tomatoes, drained, chopped
6 cherrystone clams, scrubbed
6 mussels, scrubbed, debearded
6 sea scallops, muscles removed
8 ounces cod or other white fish, cut into 1-inch pieces
8 ounces cleaned squid, bodies cut into rings
6 large shrimp, peeled, tails intact, deveined

Steps:

Heat oil in a large pot over medium-high heat. Add onion, garlic, and bay leaf. Cook until onion is translucent, about 5 minutes. Add oregano, parsley, and red-pepper flakes. Cook 1 minute. Add wine, stock, clam juice, and tomatoes. Reduce heat; simmer gently 30 minutes. (You can make soup to this point up to 2 days ahead, and chill. Reheat; add seafood.)
Add clams; cook, covered, for 10 minutes. Add mussels; cook, covered, checking often and using tongs to transfer open clams and mussels to a bowl. Discard any that do not open. Add scallops, cod, squid, and shrimp to pan; simmer gently until seafood is cooked through, about 5 minutes. Gently stir in cooked clams and mussels; ladle into bowls, and serve.

HEARTY CIOPPINO

Hearty Cioppino image

This is best made a day in advance so it can chill overnight for the flavor to develop. Four types of seafood mix with spices, peppers, and zucchini in fish stock to create a great flavor. Although you can purchase fish stock, its easy to make your own using the shells and heads from the shrimp you use, and adding some vegetables...throw in any other fish discards you have to make a wonderful stock. (Of course, you can substitute chicken stock).

Provided by breezermom

Categories Healthy

Time 2h5m

Yield 6 serving(s)

Number Of Ingredients 20

Ingredients

1 red onion, chopped
1 fennel bulb, cored and chopped
2 serrano chili peppers, seeded and chopped
3 tablespoons olive oil
1 oranges or 1 yellow bell pepper, chopped
2 garlic cloves, minced
1 (28 ounce) can crushed tomatoes, undrained
1 bay leaf
1/4 teaspoon dried thyme
1/4 teaspoon dried oregano
2 cups fish stock or 2 cups chicken stock
1 cup dry white wine
2 medium zucchini, cubed
1 1/2 teaspoons dried rosemary
1/2 teaspoon salt
1/8 teaspoon black pepper, freshly ground
1 lb scallops, bay or 1 lb sea scallops, are fine
12 jumbo shrimp, peeled and deveined
12 mussels, scrubbed and debearded
1 lb red snapper fillet, cut into large chunks

Steps:

Cook onion, fennel, and serrano chile peppers in oil over medium heat in a Dutch oven until onion is tender. Add bell pepper and garlic; cook, stirring constantly, 3 minutes.
Stir in tomatoes and next 5 ingredients. Bring to a boil; cover, reduce heat, and simmer 45 minutes.
Stir in zucchini and rosemary; bring to a simmer, and simmer 10 minutes. Remove and discard bay leaf. Stir in salt and pepper.
Add scallops and shrimp, and cook 3 minutes. Add mussels and fish; cook 4 more minutes or until mussels open and fish flakes easily when tested with a fork. (Its best if you cool it now and refrigerate over night to serve the next day -- the flavor intensifies while it sits overnight). Its fine if you want to go ahead and eat it -- it tastes great now! Serve with garlic bread or grilled focaccia.

Nutrition Facts : Calories 433.6, Fat 11.4, SaturatedFat 1.8, Cholesterol 155.4, Sodium 968, Carbohydrate 22.9, Fiber 4.8, Sugar 9.3, Protein 52.4

Tips:

Use a variety of seafood. Cioppino is a great way to use up leftover seafood, so don't be afraid to mix and match different types of fish, shellfish, and crustaceans.
Don't overcrowd the pot. If you add too much seafood to the pot, it will steam instead of sautéing and the flavors won't develop properly.
Cook the seafood in batches. If you're using a lot of seafood, cook it in batches so that it doesn't overcrowd the pot and so that each batch gets evenly cooked.
Don't overcook the seafood. Seafood cooks quickly, so be careful not to overcook it or it will become tough and chewy.
Use a good quality tomato sauce. The tomato sauce is the base of the cioppino, so it's important to use a good quality sauce that has a rich flavor.
Add a variety of vegetables. Vegetables add flavor, texture, and color to the cioppino. Some good choices include onions, garlic, celery, carrots, bell peppers, and zucchini.
Use a good quality white wine. The white wine adds acidity and brightness to the cioppino. Choose a wine that you would enjoy drinking on its own.
Season the cioppino to taste. Add salt, pepper, and other seasonings to taste. You may also want to add a pinch of cayenne pepper for a little heat.
Serve the cioppino with a crusty bread or rice. Cioppino is a hearty stew that is perfect for a cold night. Serve it with a crusty bread or rice to soak up the delicious broth.

Conclusion:

Cioppino is a delicious and versatile seafood stew that is perfect for a casual meal with friends or family. It's easy to make and can be tailored to your own preferences. So next time you're looking for a seafood dish to try, give cioppino a try. You won't be disappointed.