Sunday, April 27, 2025

Cioppino – Skinnytaste

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Cioppino is our go-to after we need a hearty, comforting seafood dish. Served with crusty bread for dipping (or over pasta like my household likes!), it’s briny, wealthy, and loaded with no matter contemporary seafood you’re keen on.

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Cioppino comes from the Italian and Portuguese fishermen of San Francisco, who would toss the day’s catch—crab, shrimp, clams, mussels, and fish—right into a pot with tomatoes, garlic, wine, and herbs. The result’s a wealthy, hearty seafood stew or soup that’s filled with taste. It’s good with crusty bread for dipping, however my household loves it spooned over pasta. For an additional variation, strive my Portuguese Seafood Stew.

Why You’ll Love This Cioppino Recipe

Gina @ Skinnytaste.com

Use no matter seafood appears to be like greatest on the market. Cioppino is a versatile, feel-good dish that brings the style of the coast proper to your kitchen.

When you make this wholesome cioppino recipeI’d like to see it. Tag me in your pictures or movies on Instagram, Tiktokor Fb. And remember to be part of the Skinnytaste Group to see what everybody’s cooking!

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What You’ll Want

Listed here are the components for cioppino. You’ll want to purchase contemporary clams and mussels, however be happy to make use of frozen, thawed fish and shrimp. When you can’t discover mussels or clams, I’ve supplied substitutions below “Variations” beneath. See the recipe card beneath for the precise measurements.

seafood stew ingredients

  • Aromatics: Fennel, onion, and garlic. When you’ve by no means cooked with fennel, it has a gentle licorice style that mellows because it cooks.
  • Seasoning: Crushed crimson pepper, kosher salt
  • Tomatoes: Crushed tomatoes (Tuttorosso are my favourite) kind the broth, and tomato paste deepens the flavour.
  • White Wine: Select a dry white wine, like Pinot Grigio, that’s good sufficient to drink.
  • Bay Leaves provide delicate natural taste and depth.
  • Fish: A agency, meatier white fish, like halibut, sea bass, or monkfish, is the greatest fish for cioppino because it’ll previous its form higher.
  • Different Seafood: Littleneck clams, mussels, and jumbo or giant shrimp
  • Recent Herbs: Fennel fronds, contemporary thyme or parsley, for garnish

Make Cioppino

This straightforward cioppino recipe cooks in a single pot and is prepared in below an hour from begin to end. See the recipe card on the backside for printable instructions.

  1. Saute the aromatics (fennel, onion, garlic, crimson pepper, and salt) in a big pot till comfortable.
  2. Caramelize the Tomato Paste: Add the tomato paste and prepare dinner for a couple of minutes. It’s finished when it transforms to a darker, brick-red coloration and not sticks to the pan.
  3. Simmer the Stew: Pour within the wine and simmer for a minute. Then, add the tomatoes, water, and bay leaves. Simmer and canopy on low for 20 to 25 minutes till the flavors meld.
  4. Prepare dinner the Seafood: Add the clams and mussels, cowl the pot, and prepare dinner for five minutes. Add the shrimp and fish and proceed cooking till the clams and mussels open, the shrimp flip pink, and the fish is opaque.
  5. Serve: Discard the bay leaves and any unopened clams and mussels. Garnish with parsley or fennel fronds. Serve with loads of napkins and an additional bowl for tossing the shells!
Cioppino in bowls

Variations

  • When you can’t discover contemporary fenneluse fennel seeds.
  • Seafood Choices: When you’re allergic or can’t discover one of many 4, you possibly can swap it out. Nearly any seafood, like lobster, calamari, or scallops, could be scrumptious.
  • Hold It Delicate: Use black pepper as a substitute of crimson.
  • Skip the wine and use vegetable or hen broth (or much more water). Seafood inventory would additionally work in case you have it.

Serving Options

Listed here are some sides that might go properly with cioppino for dinner:

  • Carbs: Use some crusty bread to take in all of the broth. We adore it with sourdough bread. It’s additionally good over pasta (my household’s favourite!) or rice.
  • Greens: Add a facet salad or roasted vegetable, like asparagus or inexperienced beans.
Cioppino – Skinnytaste

Storage

  • Refrigerate leftovers in an hermetic container for as much as 3 days.
  • Freeze it for as much as 3 months.
  • Reheat the stew on the range or microwave till heat.

FAQs

The place did cioppino originate?

Cioppino originated in San Francisco, CA, within the early 1900s. Italian fishermen created this wealthy, tomato-based stew by throwing in no matter leftover seafood that they had from that day’s catch.

How do you pronounce cioppino?

It’s pronounced like “che-pee-no.”

Cioppino Seafood Stew

Extra Seafood Recipes You’ll Love

For extra dinner concepts utilizing seafood, try my Seafood Recipes assortment, plus these 5 scrumptious seafood recipes to encourage your subsequent meal!

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Prep: 20 minutes

Prepare dinner: 47 minutes

Whole: 1 hour 7 minutes

Yield: 6 servings

Serving Dimension: 1 ½ cups (2 shrimp, 2 clams, ~4 mussels, 2 items of fish)

  • 1 tablespoon extra-virgin olive oil
  • 1 small fennel bulb, chopped (about 1 cup)
  • 1 medium onion, chopped (about 2 cups)
  • 4 garlic cloves, smashed
  • ¼ to ½ teaspoon crushed crimson pepper flakes
  • 1 ¼ teaspoons kosher salt
  • 6 oz can Tomato Paste
  • ¾ cup white wine
  • 28 oz can crushed tomatoes, comparable to tuttrosso
  • 2 cups water, *
  • 2 bay leaves
  • 12 littleneck clams, scrubbed properly
  • ½ lb mussels, scrubbed properly
  • 1 dozen jumbo shrimp
  • 2 6-ounce halibut fillets, or any white fish, reduce into 1 1/2-inch cubes
  • parsley, or fennel fronds, for garnish
  • crusty bread, for absorbing the flavorful broth (non-obligatory)
  • Warmth oil in a big stockpot over medium warmth; add fennel, onion, garlic, crushed crimson pepper flakes and salt. Prepare dinner till fragrant and comfortable, 6-8 minutes.

  • Add tomato paste and prepare dinner till the paste begins to caramelize. You may inform that is occurring by the colour altering barely darker (to a brick crimson) and not sticking to the pan, about 3 minutes.

  • Add the white wine and convey to a simmer, 1 minute. Add tomatoes, 2 cups water and bay leaves. Simmer, coated on low for 20-25 minutes, till the flavors meld. Add extra water as wanted to your desired thickness.

  • Add clams and mussels; cowl and prepare dinner, 5 to six minutes. Add the shrimp and white fish; cowl and prepare dinner till the clams and mussels open absolutely, the shrimp flip pink and the fish is opaque and cooked by, one other 8 to 10 minutes, flipping midway. Discard bay leaves and any unopened clams.

  • Garnish with parsley or fennel fronds and serve.

Final Step:

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  • Avoid wasting fennel fronds for garnish!
  • A dry white wine, like pinot grigio, works greatest.
  • Meatier whitefish, like halibut, sea bass or monkfish, work greatest as they are going to maintain their form. Most all seafood will be added to this and profit the flavour; the addition of lobster, calamari and scallops take advantage of sense.

*Depending on how thick you need it.

Serving: 1 ½ cups (2 shrimp, 2 clams, ~4 mussels, 2 items of fish), Energy: 265 kcal, Carbohydrates: 27 g, Protein: 28 g, Fats: 5 g, Saturated Fats: 1 g, Ldl cholesterol: 83 mg, Sodium: 1207 mg, Fiber: 6 g, Sugar: 13 g


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