Cioppino (Seafood Stew)

 

🍲 Cioppino (Seafood Stew)

Origin: Cioppino is a hearty Italian-American seafood stew that commenced with Italian immigrant fishermen in San Francisco. They used the capture of the day, simmered in tomatoes, wine, and aromatic herbs. It’s comforting, flavorful, and ideal with crusty bread.

Ingredients (Serves four)

Base

2 tbsp olive oil

1 medium onion, finely chopped

four cloves garlic, minced

1 red bell pepper, diced

1 tsp purple chili flakes (optionally available)

2 tbsp tomato paste

1 can (four hundred g) crushed tomatoes

1 cup dry white wine (or seafood stock)

2 cups fish or vegetable inventory

1 bay leaf

1 tsp dried oregano

Salt and black pepper to taste

Seafood

200 g organization white fish (cod, haddock, or halibut), cut into chunks

200 g shrimp or prawns, peeled

2 hundred g mussels or clams, wiped clean

Optional: squid earrings or scallops

Garnish / Finish

Fresh parsley, chopped

Lemon wedges

Crusty bread for serving

 Method

1. Prepare the Base

Heat olive oil in a big heavy-bottomed pot over medium warmness.

Add onion and sauté until tender and translucent (~five mins).

Stir in garlic, bell pepper, and chili flakes, cooking for any other minute.

Add tomato paste and cook dinner 2–3 minutes to put off raw flavor.

2. Build the Broth

Pour in beaten tomatoes and stir nicely.

Add white wine and permit it simmer for two–three mins to lessen barely.

Pour in fish or vegetable inventory. Add bay leaf, oregano, salt, and pepper.

Bring to a mild simmer and cook dinner exposed for 15 minutes. This shall we flavors meld and thickens the broth slightly.

Three. Cook the Seafood

Add the company white fish first; cook dinner 3–4 minutes until it starts offevolved to show opaque.

Add shrimp/prawns and mussels/clams. Stir gently.

Cover the pot and cook dinner for 5–6 minutes, until shrimp are pink and mussels or clams open. Discard any unopened shells.

Optional: upload squid earrings in the last 2–3 minutes—they cook dinner right away.

Four. Finish and Serve

Taste and adjust seasoning.

Remove bay leaf.

Sprinkle sparkling parsley and a squeeze of lemon over the stew.

Serve warm with masses of crusty bread to soak up the rich tomato broth.

Tips for the Best Cioppino

Seafood: Freshness is fundamental. Use something is in season or to be had locally. You can blend types.

Stock: Homemade fish stock makes it richer, however keep-sold or vegetable stock works properly too.

Wine: Choose a dry white wine which you’d enjoy drinking; it adds acidity and intensity.

Spice: Red chili flakes supply warmth but no longer overwhelming warmness; adjust to taste.

 Bread: Ciabatta, sourdough, or any rustic bread is ideal for dipping.

Variations

1. Vegetable-Forward Cioppino

Add fennel, zucchini, or carrots to the bottom for extra flavor.

Replace part of the seafood with firm tofu or hearts of palm for a vegetarian twist.

2. Spicy Cioppino

Add 1–2 chopped clean chilies or a teaspoon of smoked paprika.

A splash of warm sauce just earlier than serving intensifies the warmth.

3. Creamy or Coconut Twist

Stir in ½ cup coconut milk at the stop for a diffused sweetness and creamy texture.

Works particularly nicely with mild white fish and shrimp.

Serving Suggestions

Serve in deep bowls with crusty bread or toasted baguette slices.

A simple green salad or roasted vegetables stability the rich flavors.

Pair with a relaxing glass of white wine, like Sauvignon Blanc or Pinot Grigio.

Why Cioppino Works:

Cioppino is bendy. Its base—tomatoes, wine, garlic, herbs—creates a flavorful broth, while seafood provides herbal sweetness and protein. The stew is an excellent stability of acidity, umami, and freshness. It’s warm, filling, and celebrates the bounty of the ocean.