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
Scale
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.
