Name: Cioppino Recipe
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Cuisine: Italian-American
Ingredients: 2 tablespoons olive oil; 1 small onion, diced; 2 shallots, minced; 4 cloves garlic, minced; 1/2 teaspoon red pepper flakes; 1 cup dry white wine; 1 can (28 oz) crushed tomatoes; 1 cup seafood or fish stock; 1/2 cup clam juice; 1 teaspoon dried oregano; 1/2 teaspoon dried thyme; Salt and pepper, to taste; 1 pound littleneck clams, scrubbed; 1 pound mussels, cleaned and debearded; 1/2 pound large shrimp, peeled and deveined; 1/2 pound sea scallops; 1/2 pound firm white fish (cod or halibut), cut into chunks; 2 tablespoons chopped fresh parsley; Crusty bread

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Looking for a dish that instantly brings the spirit of the San Francisco coast to your kitchen? Cioppino is the answer. This iconic Italian-American seafood stew is rich, tomatoey, and brimming with ocean treasures, perfect for sharing with loved ones over a lazy evening. It’s bold yet comforting, with each bite delivering juicy morsels of shrimp, scallops, mussels, clams, and fish bathed in a fragrant broth you’ll want to sop up with every bit of crusty bread. If you’re a seafood lover, there’s truly nothing like a steaming bowl of Cioppino to warm your soul and make every meal a special occasion.

Ingredients You’ll Need

You might be surprised at how simple but crucial the building blocks for Cioppino are. Each ingredient brings something special—aroma, sweetness, heat, or briny punch—layering up to a stew that’s deep in color, flavor, and heartiness. Here’s what you need to make Cioppino shine.

Olive oil: The foundation—gives a beautiful glossy mouthfeel and helps the aromatics bloom.
Onion: Adds a gentle sweetness and savory backbone to the stew.
Shallots: A bit milder and sweeter than onions, they add delicate depth.
Garlic: Brings that classic fragrant zing you can’t skip in any great seafood stew.
Red pepper flakes: For a gentle, warming kick that elevates the flavors without overpowering.
Dry white wine: Brightens the broth and lifts the flavors of the seafood—don’t use anything you wouldn’t drink!
Crushed tomatoes: The hearty, tangy base that gives Cioppino its signature color and body.
Seafood or fish stock: Infuses the broth with concentrated maritime depth—it’s the soul of the stew.
Clam juice: Heightens the briny, oceanic notes and boosts savoriness.
Dried oregano: Brings a comforting, herby flair that pairs so well with tomatoes and seafood.
Dried thyme: A subtle earthiness that rounds out the stew.
Salt and pepper: Essential for balancing and enhancing all the layers of flavor.
Littleneck clams: Add fun, texture, and that satisfying “pop” when you bit into them.
Mussels: Plump and tender, they soak up the broth beautifully.
Large shrimp: Juicy and succulent, they’re crowd-pleasers and cook quickly.
Sea scallops: Sweet, delicate, and luxuriously tender—a must for true Cioppino.
Firm white fish (cod or halibut): Holds up to simmering and provides mild, flaky bites in every spoonful.
Chopped fresh parsley: Finishes everything with a fresh, verdant pop.
Crusty bread: Absolutely essential for mopping up every drop of that incredible broth.

How to Make Cioppino

Step 1: Sauté Your Aromatics

Begin your Cioppino by heating olive oil in a large, heavy-bottomed pot over medium—nothing beats the aroma of onions, shallots, and garlic gently softening together. Let them sweat for about five minutes, building the savory base that will anchor the stew. Don’t rush this part; low and slow draws out all the subtle sweetness and ensures no raw flavors linger.

Step 2: Add Some Heat and Brightness

Sprinkle in those red pepper flakes, stirring for about a minute until they’re fragrant (you’ll smell that gentle heat!). Next, pour in the dry white wine—hear that sizzle? Use a spoon to scrape up every tasty bit sticking to the bottom of the pot. The wine will reduce slightly, infusing the base with acidity that balances the tomato and seafood coming up next.

Step 3: Build the Flavorful Broth

Now it’s time for crushed tomatoes, seafood or fish stock, and clam juice. Each brings robust, oceanic layers and that lovely reddish hue. Toss in dried oregano, thyme, salt, and pepper to taste, then let it all simmer uncovered for 20 minutes. This is when the kitchen starts to smell irresistible—herby, savory, and tomato-rich as the flavors meld into a complex, savory broth.

Step 4: Add Shellfish to Steam

Increase the heat to a gentle simmer, then nestle the cleaned clams and mussels into the bubbling broth. Cover the pot—no peeking!—and let them steam for about five minutes. As soon as they start to open, they’re telling you they’re just about ready to make your Cioppino sing. Discard any shellfish that refuse to open; trust me, it’s for the best.

Step 5: Layer in Remaining Seafood

Now for that seafood finale—gently stir in shrimp, scallops, and your choice of firm white fish. Cover the pot again and cook for another 5 to 7 minutes. You’ll know it’s perfect when the shrimp are pink and opaque, scallops just cooked through, and shellfish fully open. Give everything a careful stir to combine without breaking up those big, beautiful fish chunks.

Step 6: Finish and Serve

Pull the pot off the heat and sprinkle a generous handful of chopped fresh parsley over the top; this splash of green is the crowning touch. Ladle your steaming Cioppino into big bowls and serve immediately with thick slices of crusty bread. You’ve just made a meal that’s as stunning to look at as it is to savor.

How to Serve Cioppino

Garnishes

A sprinkle of fresh parsley does wonders for brightness and color; if you’re feeling fancy, a little lemon zest or a drizzle of fruity olive oil makes each bowl extra special. Don’t forget to set out extra bowls for shells and plenty of napkins—Cioppino is delightfully hands-on!

Side Dishes

Cioppino is truly a one-pot wonder, but a hearty green salad with a zippy vinaigrette or some roasted seasonal vegetables round things out beautifully. For pure comfort, make sure there’s plenty of crusty bread, perhaps lightly toasted and rubbed with garlic for good measure.

Creative Ways to Present

Try serving Cioppino family-style in a big Dutch oven plunked right in the center of the table—let everyone help themselves! Or ladle it individually into wide, shallow bowls topped with a tangle of fresh herbs. For a dinner party, serve with mini loafs of bread or even in smaller ramekins as a luxurious seafood appetizer.

Make Ahead and Storage

Storing Leftovers

If you have any Cioppino left (which is rare!), let it cool completely before transferring to an airtight container. Pop it in the fridge where it will happily keep for up to two days. The flavors only deepen overnight, making tomorrow’s lunch something to look forward to.

Freezing

While you can freeze Cioppino broth by itself, it’s best to avoid freezing the seafood since it tends to become rubbery once thawed. If you want to get ahead, prep and freeze just the tomato broth; simply add fresh seafood as you reheat for the best texture and flavor.

Reheating

Gently reheat Cioppino over medium-low on the stovetop until steaming hot. Avoid a rolling boil, as that can toughen the seafood. If it seems a bit thick after sitting, splash in a little extra stock, water, or white wine to loosen things up.

FAQs

Can I use frozen seafood for Cioppino?

Absolutely! Frozen seafood works well in Cioppino, especially if it’s high-quality and properly thawed in the fridge first. Just avoid pre-cooked seafood, which can become overdone in the stew.

What kind of fish is best for Cioppino?

Opt for a firm, mild white fish such as cod, halibut, haddock, or snapper. These stay tender and hold their shape through simmering, offering lovely texture next to the shellfish.

Is Cioppino spicy?

Cioppino typically has a mild heat, thanks to a pinch of red pepper flakes. If you’re sensitive to spice or serving kids, start with less and adjust at the end to your preference.

What wine pairs best with Cioppino?

A crisp, dry white is a classic choice with Cioppino. Sauvignon Blanc, Pinot Grigio, or even a lightly chilled rosé enhance the zest of the broth and complement the seafood beautifully.

Can I make Cioppino ahead of time?

Definitely! Make the tomato broth a day in advance and keep it chilled. When ready to serve, simply reheat and add the fresh seafood for a quick finish and peak flavor.

Final Thoughts

I can’t recommend Cioppino enough if you want an impressive, deeply satisfying meal that doesn’t feel fussy. The balance of seafood, rich tomato broth, and bright herbs is just magic together. Gather your favorite people, grab a loaf of rustic bread, and dive in—Cioppino night might just become your new tradition!

Cioppino Recipe

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4.8 from 6 reviews

Author: admin
Total Time: 50 minutes
Yield: 6 servings 1x
Diet: Non-Vegetarian

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Description

A delicious and flavorful Italian-American seafood stew, Cioppino is a beloved dish that combines a variety of fresh seafood in a rich tomato-based broth. Perfect for a special occasion or a cozy dinner at home.

Ingredients

Scale

Broth:

2 tablespoons olive oil
1 small onion, diced
2 shallots, minced
4 cloves garlic, minced
1/2 teaspoon red pepper flakes
1 cup dry white wine
1 can (28 oz) crushed tomatoes
1 cup seafood or fish stock
1/2 cup clam juice
1 teaspoon dried oregano
1/2 teaspoon dried thyme
Salt and pepper, to taste

Seafood:

1 pound littleneck clams, scrubbed
1 pound mussels, cleaned and debearded
1/2 pound large shrimp, peeled and deveined
1/2 pound sea scallops
1/2 pound firm white fish (cod or halibut), cut into chunks

For Serving:

2 tablespoons chopped fresh parsley
Crusty bread

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Instructions

Prepare the Broth: Heat olive oil in a large pot over medium heat. Add onion, shallots, and garlic. Cook until softened, about 5 minutes. Stir in red pepper flakes and cook for 1 minute. Pour in white wine, bring to a simmer. Add crushed tomatoes, seafood stock, clam juice, oregano, thyme, salt, and pepper. Simmer uncovered for 20 minutes.
Cook the Seafood: Add clams and mussels, cover and cook for 5 minutes until they start to open. Add shrimp, scallops, and fish. Gently stir, cover, and cook for 5–7 minutes until seafood is cooked and shellfish have opened.
Finish and Serve: Sprinkle with parsley and serve hot with crusty bread for dipping.