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Cioppino recipe is Today's Delight.
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Cioppino Recipe

Cioppino 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.
Course Main Course
Cuisine Italian
Prep Time 20 minutes
Cook Time 1 hour 40 minutes
Total Time 2 hours
Servings 4 people
Calories 639kcal

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
US Customary - Metric

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

  1. Select the most freshest seafood you can find.

Nutrition

Calories: 639kcal | Carbohydrates: 31g | Protein: 100g | Fat: 9g | Saturated Fat: 2g | Cholesterol: 254mg | Sodium: 814mg | Potassium: 2761mg | Fiber: 7g | Sugar: 13g | Vitamin A: 5965IU | Vitamin C: 36.8mg | Calcium: 283mg | Iron: 6.5mg