Introduction
Cioppino is an Italian-American seafood stew that originated in San Francisco. This dish showcases a variety of fresh seafood such as clams, mussels, shrimp, and fish, simmered in a rich tomato and wine broth. Cioppino is hearty yet elegant, making it ideal for a special dinner. Traditionally served with crusty bread to soak up the flavorful broth, this stew offers a delightful combination of fresh seafood and aromatic vegetables.
Ingredients
- 500g fresh mussels, scrubbed and debearded
- 500g fresh clams, scrubbed
- 300g shrimp, peeled and deveined
- 300g firm white fish (such as halibut or cod), cut into chunks
- 250g fresh squid, cleaned and sliced into rings
- 1/4 cup extra virgin olive oil
- 1 medium onion, finely chopped
- 4 garlic cloves, minced
- 1 large fennel bulb, finely sliced
- 1/2 teaspoon red pepper flakes
- 1/2 cup dry white wine (such as Sauvignon Blanc)
- 1 can (800g) crushed tomatoes
- 1 cup fish or seafood stock
- 1 bay leaf
- 1 teaspoon dried oregano
- 1 teaspoon smoked paprika
- 1/4 cup fresh parsley, chopped
- Salt and freshly ground black pepper to taste
- Crusty bread for serving
- Lemon wedges for garnish
Instructions
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Sauté the vegetables:
- Heat the olive oil in a large pot over medium heat. Add the chopped onion, sliced fennel, and red pepper flakes. Sauté for 5-7 minutes until the vegetables are soft and translucent. Add the minced garlic and cook for another 1-2 minutes until fragrant.
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Deglaze with white wine:
- Pour in the white wine and stir, scraping up any browned bits from the bottom of the pot. Let the wine simmer and reduce by half, about 3 minutes.
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Add tomatoes and stock:
- Stir in the crushed tomatoes, fish stock, bay leaf, oregano, and smoked paprika. Season with salt and pepper to taste. Bring the mixture to a simmer and cook for 15-20 minutes, allowing the flavors to meld together.
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Add the seafood:
- First, add the clams and mussels to the pot. Cover and cook for 5-7 minutes until the shells begin to open. Then, add the shrimp, squid, and fish chunks. Cover again and cook for another 5-7 minutes until the seafood is cooked through and the mussels and clams have fully opened. Discard any unopened shells.
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Finish and serve:
- Stir in the chopped parsley and adjust the seasoning if necessary. Ladle the cioppino into bowls and serve with crusty bread for dipping. Garnish with lemon wedges and a sprinkle of fresh herbs if desired.
Health Tips
- Cioppino is naturally rich in lean protein and low in calories, thanks to its seafood base. To reduce sodium, use low-sodium seafood stock and minimize the added salt.
- Adding more vegetables such as zucchini or bell peppers can increase the fiber content, making the dish even healthier.
How to Enjoy
- Cioppino is best enjoyed fresh from the pot while still warm. Pair it with crusty bread to soak up the flavorful broth. A glass of white wine such as Pinot Grigio or Sauvignon Blanc complements the dish perfectly. For a heartier meal, serve with a side of simple green salad.
Tips
- Use fresh seafood: Fresh, high-quality seafood is key to a great cioppino. If fresh isn’t available, use the best frozen options you can find.
- Layer the seafood: Add the harder shellfish (mussels, clams) first since they take longer to cook, and add the more delicate seafood (shrimp, squid, fish) later to avoid overcooking.
- Customize your seafood: You can mix and match different types of seafood, including crab legs or scallops, based on availability and preference.
- Simmer for depth: Allow the tomato broth to simmer for a longer time (30-40 minutes) for deeper flavors before adding the seafood.
