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Nothing beats a hearty bowl of Seafood Cioppino on a chilly evening. This Italian-American stew brims with clams, mussels, shrimp, and white fish, all simmered in a rich, tomato-based broth. The aroma of garlic, onion, and herbs fills the kitchen, promising a comforting, flavorful meal. Grab a crusty loaf of bread to soak up every last drop. Let's dive into this delicious recipe!
The name of the recipe: Seafood Cioppino Recipe
Ingredients:
- 2 tbsp olive oil
- 1 onion, chopped
- 4 cloves garlic, minced
- 1 green bell pepper, chopped
- 1 cup dry white wine
- 1 can crushed tomatoes (28 oz)
- 2 cups fish stock or clam juice
- 1 tsp dried oregano
- 1 tsp dried thyme
- 1 tsp red pepper flakes
- 1 lb clams, scrubbed
- 1 lb mussels, scrubbed and debearded
- 1 lb large shrimp, peeled and deveined
- 1 lb firm white fish (like cod), cut into chunks
- 1/4 cup chopped fresh parsley
- to taste salt and pepper
Instructions:
- Heat olive oil in a large pot over medium heat. Add onion, garlic, and green bell pepper. Cook until softened.
- Pour in white wine, bring to a simmer, and cook for 5 minutes.
- Add crushed tomatoes, fish stock, oregano, thyme, and red pepper flakes. Simmer for 20 minutes.
- Add clams and mussels, cover, and cook until they open, about 5 minutes.
- Add shrimp and fish chunks. Simmer until shrimp are pink and fish is cooked through, about 5 more minutes.
- Stir in parsley, season with salt and pepper to taste, and serve hot.
What You Will Need to Make This Dish
Read more: Cioppino Stew Recipe
What you will need to make seafood cioppino
- Olive oil: Adds a rich, smooth base for sautéing vegetables, enhancing the overall flavor and texture of the dish.
- Onion: Provides a sweet, aromatic foundation that deepens the flavor profile of the cioppino.
- Garlic: Infuses the broth with a pungent, savory essence that complements the seafood perfectly.
- Green bell pepper: Adds a mild, slightly sweet crunch that balances the richness of the seafood.
- Dry white wine: Enhances the broth with acidity and depth, cutting through the richness of the seafood.
- Crushed tomatoes: Creates a robust, tangy base that melds beautifully with the seafood and spices.
- Fish stock or clam juice: Provides a savory, oceanic depth that amplifies the seafood flavors.
- Dried oregano: Adds a hint of earthy, herbal notes that complement the tomato base.
- Dried thyme: Infuses the broth with a subtle, woodsy aroma that enhances the overall complexity.
- Red pepper flakes: Introduces a touch of heat, adding a spicy kick to the dish.
- Clams: Contribute a briny, chewy texture that enriches the seafood medley.
- Mussels: Offer a tender, slightly sweet flavor that pairs well with the other seafood.
- Large shrimp: Provide a firm, succulent bite that stands out in the cioppino.
- Firm white fish: Adds a flaky, mild component that absorbs the broth's flavors beautifully.
- Fresh parsley: Brightens the dish with a fresh, herbaceous finish, balancing the rich flavors.
Essential Tools and Instruments
What tools/instruments will be needed to make Seafood Cioppino Recipe
- Large pot: Essential for cooking the seafood and broth together, allowing flavors to meld and ensuring even cooking.
- Sharp knife: Needed for chopping onions, garlic, and bell pepper finely, which enhances the dish's texture and flavor.
- Cutting board: Provides a stable surface for safely chopping vegetables and seafood, keeping your workspace organized.
- Measuring cups: Ensures accurate measurement of liquids like wine and fish stock, crucial for maintaining the recipe's balance.
- Wooden spoon: Ideal for stirring the ingredients without scratching the pot, helping to blend flavors smoothly.
Seafood Cioppino Recipe
A hearty seafood stew with a tomato base, perfect for a cozy dinner.
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Ingredients:
Main Ingredients
- 2 tbsp olive oil
- 1 onion, chopped
- 4 cloves garlic, minced
- 1 green bell pepper, chopped
- 1 cup dry white wine
- 1 can crushed tomatoes (28 oz)
- 2 cups fish stock or clam juice
- 1 tsp dried oregano
- 1 tsp dried thyme
- 1 tsp red pepper flakes
- 1 lb clams, scrubbed
- 1 lb mussels, scrubbed and debearded
- 1 lb large shrimp, peeled and deveined
- 1 lb firm white fish (like cod), cut into chunks
- 1/4 cup chopped fresh parsley
- to taste salt and pepper
Instructions:
- Heat olive oil in a large pot over medium heat. Add onion, garlic, and green bell pepper. Cook until softened.
- Pour in white wine, bring to a simmer, and cook for 5 minutes.
- Add crushed tomatoes, fish stock, oregano, thyme, and red pepper flakes. Simmer for 20 minutes.
- Add clams and mussels, cover, and cook until they open, about 5 minutes.
- Add shrimp and fish chunks. Simmer until shrimp are pink and fish is cooked through, about 5 more minutes.
- Stir in parsley, season with salt and pepper to taste, and serve hot.
Notes:
Feel free to add other seafood like scallops or crab.
Read more: Bremer Bistro Seafood Stew Recipe
Nutrition value:
Calories: 350kcalCarbohydrates: 15gProtein: 35gFat: 15gSaturated Fat: 2gCholesterol: 150mgSodium: 900mgPotassium: 800mgFiber: 3gSugar: 8gVitamin A: 500IUVitamin C: 30mgCalcium: 100mgIron: 5mg
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Tried this recipe?Let us know how it was!
Make Ahead and Freezing Tips
Make Ahead Instructions
- Prepare the base: Cook the onion, garlic, and bell pepper. Add wine, tomatoes, stock, and spices. Simmer for 20 minutes.
- Cool and store: Let the base cool completely. Transfer to an airtight container. Refrigerate for up to 2 days.
- Reheat and finish: When ready to serve, reheat the base on medium heat. Add seafood and cook as directed.
Freezing Instructions
- Freeze the base: After cooling, pour the base into a freezer-safe container. Leave some space for expansion.
- Label and freeze: Label with the date. Freeze for up to 3 months.
- Thaw and cook: Thaw in the fridge overnight. Reheat on medium heat, then add seafood and cook as directed.
Adding a splash of fish sauce to your Seafood Cioppino can deepen the umami flavor, making the dish even more savory and rich.
Frequently Asked Questions
FAQ:
Can I use frozen seafood?
Yes, just make sure to thaw it completely before cooking.
What can I substitute for fish stock?
You can use clam juice or vegetable broth.
How long does it take to cook?
The entire process takes about 45 minutes.
Can I make this dish ahead of time?
Yes, but add the seafood just before serving to avoid overcooking.
What should I serve with cioppino?
Crusty bread or a side salad pairs well.
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