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Cioppino Recipe

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Cioppino Recipe

seafood
This Cioppino recipe is a hearty seafood stew that originated in San Francisco. It's made with an assortment of seafood, including shrimp, clams, mussels, and fish, simmered in a rich tomato broth with garlic, onions, and herbs.
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Prep Time 20 minutes
Cook Time 50 minutes
Total Time 1 hour 10 minutes
Course Main Course, Seafood, Stew
Cuisine Italian-American
Servings 6 People
Calories 356 kcal

Equipment

  • Large pot or Dutch oven
  • Wooden spoon or spatula
  • Knife and cutting board
  • Measuring cups and spoons

Ingredients
  

  • 1 cup olive oil
  • 1 large onion, chopped
  • 6 garlic cloves, minced
  • 1/2 teaspoon dried red pepper flakes
  • 1/2 teaspoon dried oregano
  • 1/2 teaspoon dried basil
  • 1/4 teaspoon dried thyme
  • 1 can (28 ounces) diced tomatoes, undrained
  • 1 can (8 ounces) tomato sauce
  • 2 cup chicken broth
  • 1 cup red wine
  • 1 bay leaf
  • 1 pound cod fillets, cut into 1-inch pieces
  • 1 pound shrimp, peeled and deveined
  • 1 pound clams, scrubbed and debearded
  • 1 pound mussels, scrubbed and debearded
  • 2 cup chopped fresh parsley
  • Salt and pepper to taste

Instructions
 

  • In a large pot or Dutch oven, heat the olive oil over medium heat.
  • Add the onion and garlic and sauté until softened, about 5 minutes.
  • Add the red pepper flakes, oregano, basil, and thyme and cook for another minute.
  • Add the diced tomatoes with their juice, tomato sauce, chicken broth, red wine, and bay leaf. Bring to a simmer and cook for 30 minutes.
  • Add the cod, shrimp, clams, and mussels to the pot and simmer for an additional 10 minutes, or until the seafood is cooked through and the clams and mussels have opened.
  • Discard any clams or mussels that do not open.
  • Stir in the chopped parsley and season with salt and pepper to taste.
  • Serve hot with crusty bread.

Notes

Nutrition Facts (per serving):

  • Calories: 356
  • Total Fat: 9g
  • Saturated Fat: 1g
  • Cholesterol: 138mg
  • Sodium: 1015mg
  • Total Carbohydrates: 21g
  • Dietary Fiber: 3g
  • Sugars: 7g
  • Protein: 46g
 

Cuisine / Dish Originating from:

Italian-American, Cioppino originated in San Francisco in the late 1800s. It was created by Italian immigrant fishermen who wanted to make a hearty seafood stew using the catch of the day.
 

Mostly Eating Country or Countries:

Cioppino is popular throughout the United States, but it is most commonly associated with San Francisco and the West Coast.
 

Categories/Courses:

Main Course, Seafood, Stew
 

How to Store it?

Cioppino can be stored in an airtight container in the refrigerator for up to 3 days. Cioppino can be frozen for up to 2-3 months. However, the seafood may not be as tender when reheated.
 

Cook it at Home or Outside or Cook both sides:

This Cioppino recipe is easy to make at home and can be served as a main course for lunch or dinner. It can also be cooked outside on a grill or campfire, making it a great option for outdoor gatherings and camping trips.
 

Other food or drink with this dish:

Cioppino is traditionally served with crusty bread, which is perfect for soaking up the flavorful broth. It can also be paired with a crisp white wine, such as Pinot Grigio or Sauvignon Blanc, to complement the seafood flavors.
 

Community Tips and Praise:

Cioppino is a beloved seafood dish that originated in San Francisco, California. It is a great way to showcase a variety of seafood and can be customized to include your favorite shellfish and fish. This recipe has received high praise from the community for its rich flavor and satisfying texture.
 

Other things to note:

Cioppino is best served immediately after cooking, but any leftovers can be stored in the refrigerator for up to three days. Reheat it gently on the stove or in the microwave before serving.
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