If you love the idea of a hearty, warming dish packed with fresh ocean flavors, you are going to adore this Cioppino (Fisherman’s Stew) Recipe. Originating from the seafood-rich coasts of San Francisco, this stew is a celebration of tender fish, succulent shellfish, and a tomato-based broth infused with garlic, wine, and herbs. It’s a comforting and vibrant meal that effortlessly combines the tastes of the sea with rustic Italian influences, perfect for sharing with friends or savoring on a chilly evening.
Ingredients You’ll Need
The beauty of this recipe lies in its simple yet essential ingredients. Each item plays a unique role in building the stew’s rich flavor, from the sweetness of the bell pepper to the briny freshness of the mussels and shrimp. Together, they create a harmonious dish that is both deeply satisfying and beautifully colorful.
- 2 tablespoons olive oil: Adds a smooth, fruity base for sautéing the aromatics and building depth.
- 1 medium onion, chopped: Brings natural sweetness that softens as it cooks, layering the flavor.
- 2 cloves garlic, minced: Injects a fragrant kick that complements the seafood perfectly.
- 1 bell pepper, chopped: Adds a bright, sweet crunch and vibrant color to the stew.
- 1 cup dry white wine: Enhances the broth with acidity and complexity.
- 1 can (28 oz) crushed tomatoes: Forms the flavorful, tangy heart of the stew.
- 2 cups seafood stock or water: Provides the liquid base that brings everything together.
- 1 teaspoon dried oregano: Offers a warm, slightly peppery herbaceous note.
- 1 teaspoon dried basil: Adds a sweet, aromatic touch that brightens the dish.
- 1/2 teaspoon red pepper flakes (optional): Gives a gentle heat to balance the sweetness.
- Salt and pepper to taste: Essential for seasoning and enhancing all flavors.
- 1/2 pound white fish fillets (cod or halibut), cut into chunks: Provides firm, flaky texture and mild flavor.
- 1/2 pound shrimp, peeled and deveined: Adds a tender, juicy pop of seafood goodness.
- 1/2 pound mussels or clams, cleaned: Infuses the broth with briny ocean flavors and a lovely chew.
- 1/2 pound scallops, halved if large: Lends a luxurious, sweet tenderness to the stew.
- 1/4 cup fresh parsley, chopped: Brings freshness and a vibrant green contrast.
- 1 tablespoon fresh lemon juice: Brightens the stew with a zesty finish.
- Crusty bread for serving: Perfect for soaking up every last bit of the flavorful broth.
How to Make Cioppino (Fisherman’s Stew) Recipe
Step 1: Prepare the Aromatic Base
Start by heating the olive oil in a large pot over medium heat. Add the chopped onion, garlic, and bell pepper, sautéing gently until they soften and release their sweetness. This aromatic base sets the tone for the entire stew, building layers of flavor that will marry beautifully with the seafood.
Step 2: Deglaze and Simmer the Broth
Pour in the dry white wine to deglaze the pan, scraping up any flavorful bits stuck to the bottom. Let it reduce slightly, then stir in the crushed tomatoes, seafood stock or water, oregano, basil, red pepper flakes (if using), salt, and pepper. Bring your mixture to a simmer and allow the flavors to deepen and meld for about 15 minutes, forming a rich, inviting broth.
Step 3: Add the Seafood
Gently add the fish chunks, shrimp, mussels or clams, and scallops to the simmering stew. Cover the pot and cook just until the mussels or clams open and the seafood is tender and cooked through, about 5 to 7 minutes. This careful timing ensures the seafood remains juicy, delicate, and perfectly cooked.
Step 4: Finish with Freshness
Once the seafood is ready, stir in the fresh chopped parsley and lemon juice for a burst of brightness. Taste and adjust seasoning if needed, bringing all the elements together in a harmonious final flourish that celebrates the best of this Cioppino (Fisherman’s Stew) Recipe.
How to Serve Cioppino (Fisherman’s Stew) Recipe
Garnishes
Sprinkle additional fresh parsley on top to bring a pop of color and fresh herbaceous notes that contrast beautifully with the robust stew. A few lemon wedges on the side invite everyone to add an extra zesty sparkle if they like.
Side Dishes
Serve this stew alongside thick slices of crusty bread or a warm baguette, perfect for dipping into the luscious broth. A simple green salad dressed with a light vinaigrette makes a refreshing, crisp counterpoint that balances the rich seafood flavors.
Creative Ways to Present
For a special touch, serve your Cioppino (Fisherman’s Stew) Recipe in individual bowls with a sprinkling of chopped olives or a drizzle of chili-infused olive oil. You could also pair it with polenta or creamy mashed potatoes for a comforting twist that’s sure to impress your guests.
Make Ahead and Storage
Storing Leftovers
Leftover Cioppino (Fisherman’s Stew) Recipe should be cooled to room temperature before transferring to an airtight container. Store in the refrigerator and enjoy within 2 days to ensure the seafood remains fresh and delicious.
Freezing
Freezing is possible, but best done before adding delicate seafood. Freeze the broth and tomato base separately. When ready to enjoy, thaw and heat the base, then add freshly cooked seafood for the best texture and flavor.
Reheating
Reheat leftover stew gently on the stove over low heat, stirring occasionally to prevent sticking. Adding a splash of seafood stock or water can help restore the broth’s consistency. Avoid overheating, as this can toughen the seafood.
FAQs
Can I use frozen seafood for Cioppino?
Absolutely, just make sure to thaw it fully and pat it dry before adding it to the stew to avoid excess water diluting your broth.
What type of wine works best for Cioppino?
A dry white wine like Sauvignon Blanc or Pinot Grigio is ideal as it adds acidity without overpowering the seafood flavors.
Is Cioppino spicy?
It can be, but the recipe is easily adaptable. Red pepper flakes add a gentle heat, so you can adjust the amount or omit it depending on your preference.
Can I make this recipe vegetarian?
While Cioppino is traditionally a seafood stew, you can swap seafood for hearty vegetables like mushrooms, eggplants, and zucchini for a delicious vegetarian version.
How long does it take to cook Cioppino?
From start to finish, this Cioppino (Fisherman’s Stew) Recipe takes about 50 minutes, including prep and simmering time.
Final Thoughts
This Cioppino (Fisherman’s Stew) Recipe is one of those dishes that instantly wraps you in comfort and celebration. It’s a wonderful way to enjoy the bounty of the sea with a splash of Italian charm. Give it a try—you might just find yourself making it again and again for friends, family, or cozy solo dinners that warm the soul.
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Cioppino (Fisherman’s Stew) Recipe
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Total Time: 50 minutes
- Yield: 4 servings
- Category: Soup/Stew
- Method: Stovetop
- Cuisine: Italian-American
Description
Cioppino, also known as Fisherman’s Stew, is a hearty Italian-American seafood soup featuring a rich tomato and wine broth simmered with a mix of fresh seafood like white fish, shrimp, mussels, and scallops. This flavorful stew is perfect for seafood lovers, combining aromatic herbs and a touch of spice, served with crusty bread to soak up every bit of its delicious broth.
Ingredients
Base Ingredients
- 2 tablespoons olive oil
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 1 bell pepper, chopped
Liquids and Seasonings
- 1 cup dry white wine
- 1 can (28 oz) crushed tomatoes
- 2 cups seafood stock or water
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- 1/2 teaspoon red pepper flakes (optional)
- Salt and pepper to taste
Seafood
- 1/2 pound white fish fillets (like cod or halibut), cut into chunks
- 1/2 pound shrimp, peeled and deveined
- 1/2 pound mussels or clams, cleaned
- 1/2 pound scallops, halved if large
Finishing Touches
- 1/4 cup fresh parsley, chopped
- 1 tablespoon fresh lemon juice
- Crusty bread for serving
Instructions
- Prepare the base: Heat olive oil in a large pot or Dutch oven over medium heat. Add the chopped onion, garlic, and bell pepper. Cook, stirring occasionally, until the vegetables are softened and fragrant, about 5 minutes.
- Deglaze and simmer: Pour in the dry white wine to deglaze the pot, scraping up any browned bits from the bottom. Allow the wine to reduce for about 3-4 minutes to concentrate the flavor.
- Add the broth and tomatoes: Stir in the crushed tomatoes, seafood stock or water, dried oregano, dried basil, red pepper flakes if using, and season with salt and pepper. Bring the mixture to a boil, then reduce the heat and let it simmer gently for 15 minutes to meld the flavors.
- Add the seafood: Add the chunks of white fish, shrimp, mussels or clams, and scallops to the simmering broth. Cover the pot and cook for about 8-10 minutes, or until the seafood is cooked through, the fish is opaque, shrimp are pink, and the mussels or clams have opened (discard any that do not open).
- Finish and serve: Stir in the chopped fresh parsley and fresh lemon juice. Adjust seasoning with salt and pepper if needed. Serve the cioppino hot, accompanied by crusty bread to soak up the flavorful broth.
Notes
- Use a good quality dry white wine, such as Sauvignon Blanc or Pinot Grigio, for the best flavor.
- If seafood stock is not available, water can be used but the flavor will be less intense.
- Be sure to clean the mussels or clams thoroughly before cooking to remove any grit.
- Adjust the level of red pepper flakes to control the spiciness of the stew.
- Crusty bread is essential for serving to enjoy the delicious broth fully.
