Cioppino Seafood Stew Recipe
User Reviews
4.7
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Prep Time
30 mins
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Cook Time
40 mins
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Total Time
1 hr 10 mins
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Servings
6
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Calories
373 kcal
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Course
Main Course
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Cuisine
Italian
Cioppino Seafood Stew Recipe
Description
Cioppino Seafood Stew is prepared by slowly sautéing diced fennel bulb and yellow onion in olive oil until tender, then cooking garlic, fennel seeds, and red pepper flakes briefly to release their aromas. Crushed tomatoes, seafood stock, white wine, salt, and pepper are added and simmered uncovered to develop a seasoned broth base. After 30 minutes, the seafood is carefully layered in order of cooking time—cod first, then shrimp, scallops, and finally mussels and clams—without stirring, to allow even cooking and shellfish to open properly.
The stew is simmered gently until the seafood is cooked through and shellfish have opened. Anise liqueur adds a slightly sweet herbal note typical of cioppino, and fresh parsley is sprinkled at serving. The flavor is a harmonious mix of briny seafood, aromatic fennel, tangy tomato, and a touch of heat from red pepper flakes.
Serve the cioppino in shallow bowls accompanied by slices of crusty sourdough baguette to soak up the flavorful broth. This dish works well for a hearty dinner or special occasion when a variety of seafood is available.
For convenience, the tomato-based soup base can be prepared up to two days ahead and refrigerated. Reheat it gently before adding and cooking the seafood. This recipe is adapted from Ina Garten's Cook Like a Pro.
Ingredients
- ¼ cup olive oil
- 2 cups fennel bulb , white part only, cut into ½-inch dice
- 1 ½ cup yellow onion , 1 large, cut into ½-inch dice
- 3 garlic pressed or minced, cloves
- 1 teaspoon fennel seeds whole
- ½ teaspoon red pepper flakes
- 1 ounce can crushed tomatoes
- 4 cups seafood stock
- 1 ½ cups white wine such as Pinot Grigio, dry
- salt Kosher salt and freshly ground black pepper
- black pepper Kosher salt and freshly ground black pepper
- 1 pound cod skin removed, cut into 2-inch dice, fillets
- 1 pound Shrimp peeled and deviened, large
- 1 pound sea scallops , halved crosswise
- 1 dozen mussels , scrubbed
- 1 dozen littleneck clams , or other small clam
- 1 tablespoon anise liqueur such as Pernod or Pastis, flavored
- 3 tablespoons parsley , minced
Instructions
- Heat the olive oil in a heavy pot or Dutch oven over medium heat. Add the fennel and onion and sauté for 10 minutes, until tender.
- Stir in the garlic, fennel seeds, and red pepper flakes and cook for 2 minutes, until fragrant.
- Add the tomatoes, stock, wine, 1 tablespoon salt, and 1 teaspoon black pepper. Bring to a boil, lower the heat, and simmer uncovered for 30 minutes.
- Add the seafood in the following order: first the cod, then the shrimp, scallops, and finally the mussels. Do not stir. Bring to a simmer, lower the heat, cover and cook for 10 minutes until the seafood is cooked and the shellfish open.
- Stir in the liqueur, being careful not to break up the fish; cover and set aside for 3 minutes for the flavors to blend. Discard any mussels that have not opened.
- Ladle into large, shallow bowls, sprinkle with parsley and serve with slices of sourdough baguette.
Notes
- Prepare the tomato and vegetable soup base up to 2 days ahead; refrigerate and reheat before adding seafood.
- Add seafood in order of cooking time without stirring to ensure even cooking and shellfish opening.
- Discard any mussels or clams that do not open after cooking.
- Serve with sourdough baguette slices for dipping into the broth.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6Serving
Amount Per Serving
Calories 373 kcal
% Daily Value*
| Calories | 373kcal | 19% |
| Carbohydrates | 11g | 4% |
| Protein | 42g | 84% |
| Fat | 12g | 18% |
| Saturated Fat | 1g | 5% |
| Cholesterol | 241mg | 80% |
| Sodium | 1467mg | 61% |
| Potassium | 905mg | 19% |
| Fiber | 1g | 4% |
| Sugar | 2g | 4% |
| Vitamin A | 285IU | 6% |
| Vitamin C | 13.4mg | 15% |
| Calcium | 209mg | 21% |
| Iron | 3.2mg | 18% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.7
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