Cioppino recipe is a fish stew made with a variety of seafood, herbs and spices in a tomato based broth. It was made popular by Italian immigrants in San Francisco, California.
The first time I had Cioppino was not in San Francisco but at the Public Market in Seattle. It was a good call since it was too cold and very windy that day.
Seafood was so fresh and stew was so savory and delicious especially on a chilly day. That is how I got introduced to this stew.
For years, I was in search for a good cioppino recipe and I found it. It was inspired by Marie. I made it differently, but this time I am doing it Marie’s way.
When making Cioppino, select the freshest seafood you can find.
I eliminated her step of making fish stock instead I have frozen shrimp juice made in advance. But for this post I am following her recipe step by step.
When making my own shrimp stock, I buy head-on shrimps. I have a separate post on how to make shrimp stock if you are interested in making your own.
Also, I don't discard the vegetables used in making the fish stock. It is full of nutrients so why let it go to waste. Puree or just add it to your stew.
The only change I made with her recipe was I added water to the broth. That’s it.
How to Make Cioppino Recipe
Watch my video – How to make Cioppino. I made it during Lent and everyone enjoyed it.
Anytime is a good time for Cioppino. It is very yummy especially if you are a seafood lover. Try it today.
My mom prefers rice over bread with cioppino. Definitely Filipino!
Cioppino Recipe
Ingredients
ASSORTED FISH AND SEAFOOD
- 8 big pieces of mussels cleaned
- 10 pieces of large shrimp cleaned and deveined (preserve shells for fish stock)
- 4 sea scallops
- 1 big piece of cod or halibut
- 12 clams scrubbed clean and soak in water with salt
- 1 piece snow crab legs optional
FISH STOCK
- 1 cup bottled clam juice
- shrimp shells optional
- 1 small carrot chopped
- 1 stalk celery chopped
- 6 garlic cloves
- 1 small onion chopped
- handful of parsley
- 2 bay leafs
- ½ teaspoon each of black peppercorns
- ¼ teaspoon fennel seeds
TOMATO BASE BROTH
- 1 28 oz. cans of whole tomatoes (liquefied in blender – optional)
- 1 small carrot chopped
- 1 small onion chopped
- 1 celery stalk chopped
- ½ bulb of fennel chopped
- 6 garlic cloves chopped
- 1 whole serrano chili if you like spicier chop it
- dash of red pepper flakes
- ½ cup of white wine
- small bunch of fresh basil chopped
- ½ teaspoon oregano
- salt and pepper to taste
- 1 bay leaf
- strained and reserved fish stock
- olive oil
Instructions
PREPARE FISH STOCK
- Place all the ingredients listed under “FISH STOCK” in a pot and bring to a boil. Lower heat to medium – low and let it simmer until vegetables are soft. Strain and reserve the broth for later use. You may discard all the solids but in my case, I picked all the celery and carrot and set aside.
FOR THE TOMATO BASE BROTH
- Heat 4 tablespoons of olive oil in a deep pot.
- Saute onion for 2 minutes then add garlic and cook for 2 minutes or till golden brown.
- Add the carrot, celery, fennel and serrano pepper, basil, oregano and red pepper flake. Cook vegetable until soft.
- Add wine and cook till reduce.
- Add tomatoes and 3 cups of fish stock.
- Bring to a boil then reduce heat. Cover and simmer for 1 – 1 ½ hours stirring occasionally. If you want a smoother broth use an immersion blender. I did mine semi smooth. Fish out the bay leaf before blending.
ADDING SEAFOOD
- After an hour or so, add the mussels and clams. Cook till they open.
- Add the shrimp . Once it turns pink, add the fish, scallops and snow crab leg. Cook for another 4 minutes or until fish and scallops are done.
- Season with salt and pepper. Note: Before seasoning with salt, taste your stew since shellfish are salty.
- Transfer to a serving bowl and garnish with chopped parsley. Serve with bread.
- Enjoy!
Notes
- Select the most freshest seafood you can find.
Nutrition
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