Cioppino Recipe
User Reviews
5
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Prep Time
20 mins
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Cook Time
1 hr
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Total Time
1 hr 20 mins
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Servings
6
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Calories
282 kcal
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Course
Main Course
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Cuisine
Italian
Cioppino Recipe
Description
This Cioppino recipe begins by sautéing aromatics—onion, garlic, celery, and green and red bell peppers—in olive oil to build flavor. Fish stock and canned whole peeled tomatoes crushed by hand create a rich tomato broth seasoned with salt, black pepper, and optionally crushed red pepper flakes. The broth simmers gently to meld flavors.
The seafood is cooked in stages in boiling salted water: clams and mussels until their shells open, followed by shrimp, crab legs, and squid added in order of decreasing cooking time. This method prevents overcooking any component. The cooked seafood is then combined with the broth and stirred through.
Cioppino is traditionally served hot, garnished with fresh parsley and crushed red pepper flakes if desired, alongside sliced sourdough bread. The bread is ideal for dipping into the savory seafood stew.
For make-ahead preparation, the broth can be cooked and refrigerated separately for up to three days, or frozen for up to two months. Seafood should be cooked fresh and added before serving to preserve texture. Reheat gently on low heat before serving.
Ingredients
For the Stew:
- 2 tablespoons olive oil
- 1 yellow onion peeled and small diced
- 4 garlic finely minced cloves
- 3 celery small diced stalks
- 1 green bell pepper seeded and small diced
- 1 red bell pepper seeded and small diced
- 2 cups fish stock
- 2 28- ounce whole peeled tomatoes crushed with hands, canned
- salt coarse, to taste
- black pepper coarse, to taste
- parsley chopped (parsley), for garnish
- crushed red pepper flakes chopped (parsley), for garnish
For the Seafood:
- 1 pound manila clams
- 1 pound mussels
- 8 ounces Shrimp deveined tail-on shrimp, large U-15, peeled
- 1 pound crab legs broken down
- 8 ounces squid tubes sliced
Instructions
- In a large pot over medium heat, add the olive oil.
- Next, add in the onions, garlic, celery, and peppers and saute for 4 to 6 minutes or until lightly browned.
- Pour in the stock and tomatoes and stew over low heat for 20 minutes. Season well with salt and pepper.
- In a large pot of boiling salted water, batch-cook the seafood from whatever takes the longest amount of time to cook to the shortest.
- Add in the clams and cook for 3 to 4 minutes and then add in the mussels and cook for 3 to 4 minutes. All of the shells should be open.
- Transfer the shellfish to the cioppino stew and mix in.
- Next, add the shrimp and the crab legs and cook for 2 to 3 minutes, and then add in the squid and cook for 1 to 2 more minutes or until done.
- Also, add this to the stew and stir.
- Serve the cioppino with chopped parsley, optional crushed red pepper flakes, and sliced sourdough bread.
Notes
- Cook seafood separately by type in boiling salted water to avoid overcooking; combine into stew just before serving.
- Store the cooked broth in the refrigerator for up to three days; reheat gently before adding fresh seafood.
- You can freeze the broth for up to two months; thaw in the refrigerator before reheating and adding seafood.
- Serve Cioppino hot with chopped parsley and sliced sourdough bread to soak up the stew.
- Cooking seafood separately preserves texture and flavor, but you may cook all seafood together if your pot is large enough.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6Serving
Amount Per Serving
Calories 282 kcal
% Daily Value*
| Calories | 282kcal | 14% |
| Carbohydrates | 14g | 5% |
| Protein | 36g | 72% |
| Fat | 8g | 12% |
| Saturated Fat | 1g | 5% |
| Cholesterol | 242mg | 81% |
| Sodium | 1191mg | 50% |
| Potassium | 1013mg | 22% |
| Fiber | 2g | 8% |
| Sugar | 5g | 10% |
| Vitamin A | 1125IU | 23% |
| Vitamin C | 66.1mg | 73% |
| Calcium | 202mg | 20% |
| Iron | 4.9mg | 27% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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