Cioppino
User Reviews
5
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Prep Time
15 mins
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Cook Time
45 mins
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Total Time
1 hr
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Servings
6
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Calories
381 kcal
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Course
Main Course, Soup
Cioppino
Description
This Cioppino recipe starts by creating a seafood stock from crab shells and shrimp shells simmered with clams and mussels until they open, imparting rich seafood flavor to the broth. Meanwhile, olive oil sautés chopped fennel, onion, and shallots seasoned with kosher salt until softened. Garlic and crushed red pepper flakes are added before tomato paste, dry white wine, crushed tomatoes, bay leaf, and oregano are combined to form the tomato base.
The strained seafood stock is then incorporated into the tomato base, and fresh seafood including crab meat, shrimp, white fish pieces, mussels, and clams are added to cook through. The stew integrates the acidity of tomatoes and wine with aromatic herbs and spices, resulting in a hearty broth with tender seafood and subtle heat from red pepper flakes.
Cioppino is traditionally served with fresh lemon wedges and crusty sourdough or artisan bread to soak up the flavorful broth. It works well as a main course seafood stew, offering a range of textures from firm fish to tender shellfish.
The recipe allows making the tomato base and seafood stock ahead of time to streamline preparation. Using a dry white wine rather than cooking wine adds better flavor, and omitting wine or using a splash of vinegar is a suitable alternative. The seafood stock can be replaced with store-bought stock, but fresh is recommended for depth. Freezing the stew with seafood is not advised, but leftover broth can be frozen separately for later use.
Ingredients
- ¼ cup olive oil
- 1 fennel bulb chopped
- 1 onion , chopped
- 3 shallot diced
- 4-6 cloves garlic , minced
- 1/4 teaspoon red pepper flakes or more to taste, crushed
- 2 teaspoons kosher salt
- 2 Tablespoons tomato paste
- 1 cup dry white wine
- 1 bay leaf
- 1/2 teaspoon oregano dried
- 2 oz cans San Marzano whole peeled tomatoes , or use crushed tomatoes
- 1/2 cup parsley fresh chopped
- lemon for serving, wedges
- sourdough bread for serving, or crusty artisan bread
Seafood:
- 1-2 lbs Dungeness crab in the shell, or king crab
- 1 pound Shrimp with shells and tails, large raw
- 1 pound white fish like halibut, cod, sea bass, cut into 1-in pieces, fresh
- 1 pound mussels debearded, fresh
- 1 pound clams rinsed, fresh
Instructions
- Make Seafood Stock*: Use kitchen shears to cut open the crab legs and remove the meat, then place the cracked shells into a stock pot. Remove shells and tails from shrimp then add to the stockpot. Add enough water to the pot to cover the shells by about an inch. Add a pinch of salt. Cook over medium high heat until water reaches a bare simmer. Add clams and mussles on top (don’t stir) and cover pot. Cook for 2-3 minutes, until shells open up. Uncover, remove from heat and set aside
- Tomato Base: Add oil to a large Dutch oven over medium heat. Stir in onion, fennel and 2 teaspoons kosher salt. Cook until onion is soft and translucent, 8-10 minutes. Stir in garlic and red pepper flakes then cook for 1 minute. Add tomato paste and stir well. Add wine and cook for 2 minutes. Stir in crushed tomatoes, bay leaf, and oregano.
- Strain Stock: Set clams and mussels aside and strain seafood stock through a fine mesh strainer with a cheesecloth over it (if you don’t have a cheesecloth, just don’t add the bottom tablespoons of liquid, that may have sand in it) into a measuring cup. Add 4 cups seafood stock to the pot. Bring to a simmer, reduce heat, cover pot, and simmer for 30 minutes.
- Add seafood: Just before you’re ready to serve the stew, bring to a simmer, stirring. Cut the fish into 1 inch pieces and drizzle fish and shrimp with a little oil, and season with salt and pepper. Add the fish, cover, reduce heat and simmer for 3 minutes. Stir in shrimp and crab and simmer about 2-3 minutes, just until shrimp are pink. Stir in steamed clams and mussels. Taste the sauce and add more seasoning, if needed. Sprinkle with fresh parsley.
- Serve: Ladle stew into bowls and serve with fresh lemon wedges, crusty bread, and extra bowls for placing shells in (and lots of napkins)!
Notes
- The tomato base and seafood stock can be prepared several hours or up to a day before serving to save time.
- Freezing cioppino with seafood is not recommended as seafood may overcook during reheating; however, leftover broth can be frozen for later use.
- Seafood options can be customized: scallops and calamari can be added, but oysters or salmon are not recommended as their flavors may overpower the dish.
- Use an inexpensive dry white wine like chardonnay, sauvignon blanc, or pinot grigio for cooking; omit or substitute with white wine vinegar if avoiding alcohol.
- Store-bought seafood stock can be used as a substitute, adding clams and mussels with shrimp and crab during cooking.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6Serving
Amount Per Serving
Calories 381 kcal
% Daily Value*
| Calories | 381kcal | 19% |
| Carbohydrates | 13g | 4% |
| Protein | 45g | 90% |
| Fat | 13g | 20% |
| Saturated Fat | 2g | 10% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 7g | 35% |
| Trans Fat | 0.01g | 1% |
| Cholesterol | 191mg | 64% |
| Sodium | 1666mg | 69% |
| Potassium | 1164mg | 25% |
| Fiber | 2g | 8% |
| Sugar | 4g | 8% |
| Vitamin A | 936IU | 19% |
| Vitamin C | 21mg | 23% |
| Calcium | 143mg | 14% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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