Cioppino

I’m a big fan of mixing different seafoods into one dish. I’ve pretty much perfected Moqueca, a Brazilian seafood stew. This past New Year’s I tried my hand at Cioppino, and the results were so good that Alpana said “this needs to be on GypsyPlate!”

What is Cioppino?

Cioppino is a stew that was born in the fishing wharves of San Francisco in the late 1800s.So the story goes, when a fisherman came back empty-handed, he would walk around with a pot to the other fishermen asking them to chip in whatever they could. Whatever ended up in the pot became his “cioppino”. One beauty of this dish is that you can use whatever seafood you want in it. Add or subtract at your heart’s content, it’ll still turn out great. I’ve tried just about every seafood you can imagine in Cioppino. Except for conch. Maybe next time!

Ingredients Needed

Seafood – The star. This time I am using white fish (specifically cod), shrimp, scallops, mussels and clams. Extra virgin olive oil – You can use regular olive oil, but I like that slight hint of extra flavor from EVOO. Aromatics – Onion, garlic and fennel. If you’re unfamiliar with fennel, it has a unique flavor like anise or licorice. I really like what it adds to this soup. Crushed red pepper – For just a hint of heat. Wine – A nice dry white. Tomatoes – Today I am using whole canned San Marzano tomatoes, which I crush by hand, though I sometimes use fresh tomatoes if I can find some good ones. Clam juice – This ups the seafood factor. Stock – You can use chicken, vegetable or seafood. I prefer chicken. Seafood stock is a bit too overpowering for my taste, but some people prefer it. Herbs – Oregano, thyme and parsley. I am using fresh, but if you don’t have it that’s fine too. Just use ⅓ the amount, because dried is more potent. Salt and Pepper – To taste, of course.

Easy Cioppino Recipe

First I get the aromatics started by sautéing the onion and fennel, along with a few pinches of salt, in some extra virgin olive oil until they begin to soften, about 4-5 minutes. Then I stir in the garlic and crushed red pepper and cook for another minute. Next I deglaze the pot with white wine and let it reduce for 3-4 minutes. I finish off the broth by adding the tomatoes, clam juice, stock and herbs. I simmer it for 15-20 minutes, tasting and adjusting for salt and pepper as I go. Now for the grand finale. I add in fish, shrimp and scallops and gently spread them throughout the stew, ladling the broth all over. I’m careful not stir, as the fish can break apart. Then I nestle the mussels and clams into the stew. I cover the lid and simmer the soup for about 5-8 minutes, or until the fish and shrimp are cooked through and the mussels have opened (discard any mussels or clams that have not opened).

Jason’s Tips

Use fresh seafood, it makes a big difference. Especially if you’re cooking it for a special occasion! If any of the clams are open before cooking, tap on the shell. If they do not close, this means they have died and must be discarded. Discard any clams or mussels that do not open after cooking. I made it bold in the instructions, and I’m telling you again here. If they do not open, they can make you sick. Don’t forget the bread! In San Fran, they eat it with sourdough or French bread. Our No Knead Bread is also great for dipping into the stew.

Try this iconic dish from the City by the Bay, and find out why it’s so popular there. Personally, I would be happy to have this on the weekly menu. It’s that good. If you try this recipe, please leave a star rating and comment, we love to hear from you. And be sure to stay in the loop by subscribing to our newsletter or following us on Pinterest.