Discover the rich and savory flavors of Traditional Cioppino. This classic Italian fish stew combines a variety of seafood with tomatoes and wine to create a hearty and satisfying meal. Follow this recipe to bring the authentic taste of Italy into your kitchen.
Inspiring Quote
“The secret of a good stew is patience and love for the ingredients.” – Unknown
Recipe Description
Cioppino is a classic Italian-American fish stew that originated in San Francisco in the late 1800s. Italian immigrants, particularly from the region of Liguria, brought their culinary traditions with them, combining the bountiful seafood from the Pacific Ocean with traditional Italian flavors. Cioppino is typically made with a variety of seafood, including fish, shrimp, clams, mussels, and crab, all simmered in a rich tomato broth with garlic, onions, and wine. This hearty stew is perfect for any seafood lover and is best enjoyed with crusty bread to soak up the flavorful broth.
Ingredients
- 1/4 cup olive oil
- 1 large onion, chopped
- 4 cloves garlic, minced
- 1 teaspoon red pepper flakes
- 1 green bell pepper, chopped
- 1 cup dry white wine
- 1 (28-ounce) can crushed tomatoes
- 4 cups fish stock or clam juice
- 2 bay leaves
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- Salt and pepper to taste
- 1 pound firm white fish (such as cod or halibut), cut into chunks
- 1 pound large shrimp, peeled and deveined
- 1 pound clams, scrubbed
- 1 pound mussels, scrubbed and debearded
- 1 pound crab legs, cracked
- 1/4 cup fresh parsley, chopped
- Crusty bread for serving
Procedure
- Prepare the Base: In a large pot or Dutch oven, heat the olive oil over medium heat. Add the chopped onion and cook until translucent, about 5 minutes. Add the minced garlic and red pepper flakes, cooking for another minute until fragrant.
- Add Vegetables and Wine: Stir in the chopped green bell pepper and cook for 3-4 minutes. Pour in the dry white wine, bringing the mixture to a simmer. Allow it to cook for about 5 minutes, reducing slightly.
- Incorporate Tomatoes and Stock: Add the crushed tomatoes, fish stock (or clam juice), bay leaves, dried oregano, and dried basil. Season with salt and pepper. Bring the mixture to a boil, then reduce the heat and let it simmer for 30 minutes to meld the flavors.
- Add Seafood: Begin by adding the firmer seafood like the chunks of white fish. Cook for about 5 minutes before adding the shrimp, clams, mussels, and crab legs. Cover the pot and cook for another 10 minutes, or until the clams and mussels have opened and the shrimp are pink and cooked through.
- Finish and Serve: Discard any unopened clams or mussels. Stir in the fresh chopped parsley. Ladle the cioppino into bowls and serve hot with crusty bread on the side.
Conclusion
Enjoy your homemade Traditional Cioppino, a rich and flavorful Italian fish stew that brings the taste of the sea right to your table. Perfect for a special occasion or a comforting meal, this dish is sure to impress and satisfy.
Additional Notes
- For extra depth of flavor, you can add a splash of cognac or brandy when adding the wine.
- Cioppino can be made a day ahead and reheated gently before serving, as the flavors develop even more over time.
Beverage Pairings
Cioppino pairs well with:
- Wine: A crisp white wine such as Sauvignon Blanc or a light red wine like Pinot Noir complements the rich seafood flavors.
- Beer: A light lager or a pale ale works well with this dish.
- Non-alcoholic: Sparkling water with a twist of lemon or a hearty vegetable juice are great options.