The BEST ever seafood stew, loaded with clams, mussels, cod, shrimp and scallops. So cozy, so hearty, so easy.
Cioppino is a classic Italian-American seafood stew that originated in San Francisco, bringing together a delightful medley of fresh seafood simmered in a rich, flavorful broth. This easy cioppino recipe simplifies the traditional dish while maintaining its essence, making it accessible for home cooks looking to impress family and friends with minimal effort.
The real stars of the dish are the seafood selections. Shrimp, mussels, clams, and white fish come together, each contributing its unique flavor and texture. The shrimp cook quickly, becoming plump and juicy, while the mussels and clams open up, revealing their tender meat. The addition of white fish chunks lends a delicate flakiness to the stew, creating a wonderful contrast with the other seafood.
The dried oregano and red pepper flakes bring warmth and a hint of spice, balancing the natural sweetness of the seafood and the acidity of the tomatoes. This cioppino can be customized to your taste; if you prefer a milder stew, simply adjust the amount of red pepper flakes. Freshly chopped parsley adds a vibrant green touch, enhancing the dish’s presentation and providing a burst of freshness in every bite.
Cioppino is traditionally served with crusty bread, perfect for soaking up the delectable broth. As you ladle the stew into bowls, the colorful seafood mingles with the rich broth, creating a dish that is not only comforting but also visually appealing. A squeeze of fresh lemon adds a zesty brightness, elevating the flavors and making each spoonful even more enjoyable.
This easy cioppino recipe is versatile enough for casual family dinners, special occasions, or a cozy night in. Its communal nature makes it a wonderful dish to share, inviting everyone to gather around the table and enjoy the fruits of the sea together. With minimal prep time and a straightforward cooking process, you can have this delightful seafood stew on the table in no time.
In summary, this easy cioppino recipe captures the heart and soul of a beloved seafood stew while simplifying the cooking process. With its vibrant flavors, hearty ingredients, and comforting warmth, cioppino is a dish that brings joy to any dining experience. Whether you’re a seasoned cook or a kitchen novice, you’ll find that this recipe not only satisfies your cravings for seafood but also creates a memorable meal that is sure to impress. So gather your ingredients, embrace the spirit of the sea, and dive into the delicious world of cioppino!
INGREDIENTS
- 4 tablespoons unsalted butter
- 1 medium sweet onion, diced
- 1 small fennel bulb, cored and diced
- 2 tablespoons tomato paste
- 3 cloves garlic, minced
- 1/2 teaspoon dried oregano
- 1/4 teaspoon crushed red pepper flakes
- 3/4 cup dry white wine
- 1 (28-ounce) can petite diced tomatoes
- 2 cups vegetable stock
- 2 cups clam juice
- 1 bay leaf
- Kosher salt and freshly ground black pepper, to taste
- 12 little neck clams, scrubbed
- 1/2 pound mussels, scrubbed and debearded
- 1 pound cod or halibut filets, cut into 3/4-inch pieces
- 1/2 pound medium shrimp, peeled and deveined
- 8 large sea scallops
- 2 tablespoons chopped fresh parsley leaves
INSTRUCTIONS
Melt butter in a large stockpot or Dutch oven over medium high heat. Add onion and fennel. Cook, stirring occasionally, until tender, about 8 minutes.
Stir in tomato paste, garlic, oregano and red pepper flakes until fragrant, about 1 minute.
Stir in wine, diced tomatoes, vegetable stock, clam juice and bay leaf. Bring to a boil; reduce heat and simmer until flavors have blended, about 15 minutes; season with salt and pepper, to taste.
Stir in clams and mussels. Reduce heat to low; cover, with a tight-fitting lid, and cook until the clams and mussels are just beginning to open, about 3-4 minutes.
Stir in cod or halibut, shrimp and scallops. Reduce heat and simmer until cod or halibut, shrimp and scallops are just cooked through and clams and mussels have opened completely, about 3-4 minutes. Discard any unopened clams.
Stir in parsley; season with salt and pepper, to taste.
Serve immediately.