Italian Cioppino is a hearty and flavorful seafood stew that originates from the coastal city of San Francisco, inspired by Italian-American fishermen. This dish is a delightful medley of fresh seafood like clams, mussels, shrimp, and fish, all simmered in a rich tomato and wine broth. The base of the stew is infused with the aromatic flavors of garlic, onions, fennel, and herbs, along with a touch of heat from crushed red pepper flakes. This delicious stew is perfect for serving with crusty bread, which can be used to soak up the savory, fragrant broth. Whether you’re hosting a dinner party or looking to impress on a cozy night in, Italian Cioppino is a show-stopping dish that brings the taste of the sea to your table.
Ingredients:
- 2 tbsp olive oil
- 1 medium onion, finely chopped
- 1 fennel bulb, thinly sliced
- 4 cloves garlic, minced
- 1/2 tsp crushed red pepper flakes (optional, for heat)
- 1 cup dry white wine
- 1 can (28 oz) crushed tomatoes
- 4 cups fish stock or clam juice
- 1 bay leaf
- 1 tsp dried oregano
- 1 tsp dried thyme
- Salt and freshly ground black pepper, to taste
- 1 lb mussels, scrubbed and debearded
- 1 lb clams, scrubbed
- 1/2 lb large shrimp, peeled and deveined
- 1/2 lb firm white fish (such as cod or halibut), cut into 2-inch pieces
- 1/2 lb scallops (optional)
- 1/4 cup fresh parsley, chopped
- Fresh basil leaves, for garnish
- Lemon wedges, for serving
- Crusty bread, for serving
Instructions:
- Prepare the Base:
- In a large pot or Dutch oven, heat the olive oil over medium heat. Add the chopped onion, sliced fennel, and a pinch of salt. Sauté for about 5-7 minutes until the vegetables are soft and translucent. Add the minced garlic and crushed red pepper flakes, cooking for another 1-2 minutes until fragrant.
- Add Liquids and Seasonings:
- Pour in the white wine and bring the mixture to a simmer. Cook for about 3-4 minutes to reduce the wine slightly. Add the crushed tomatoes, fish stock (or clam juice), bay leaf, dried oregano, and dried thyme. Season with salt and black pepper. Bring the mixture to a boil, then reduce the heat to low and let it simmer for 20 minutes to allow the flavors to meld.
- Cook the Seafood:
- Add the clams and mussels to the pot, cover, and cook for about 5 minutes, or until they start to open. Next, add the shrimp, fish pieces, and scallops (if using). Cover again and cook for another 5-7 minutes, or until the shrimp are pink and the fish is opaque. Discard any clams or mussels that do not open.
- Finish and Serve:
- Stir in the chopped fresh parsley and adjust seasoning if needed. Ladle the cioppino into bowls, garnishing with fresh basil leaves and serving with lemon wedges on the side. Accompany with crusty bread to soak up the flavorful broth.
Italian Cioppino is a savory seafood stew that brings together a variety of fresh shellfish and fish in a delicious, tomato-based broth. Its robust flavors, infused with wine and aromatic herbs, make it a comforting and elegant dish that’s perfect for any special occasion or a delightful seafood feast.
