Cioppino is a rich and delightful seafood stew that originated in San Francisco. It’s usually made with the catch of the day, and the addition of Dungeness crabs is very popular in the Bay area. This Italian-American dish consists of an array of seafood, simmered in a tomato and wine broth. It’s somewhat similar to some regional Italian seafood dishes. This stew is usually served with a piece of toasted bread to sop up all the deliciousness of the broth. I consider this recipe for special occasions as it is on the pricey side. Put on your apron and follow me in the kitchen for my spin on this delectable meal.
Serves: 6-8 Difficulty level: Easy-medium
Time from prepping to finish 30-45 minutes at the most.
- ¼ cup extra virgin olive oil + more to drizzle
- 2 medium shallots, chopped
- 3 slices (rings) of fresh fennel
- 6 garlic cloves, chopped
- 1 tbsp. tomato paste
- ½ cup of dry white wine
- 2 cups seafood stock
- 1 cup chopped tomatoes
- ¼ tsp. Oregano
- ¼ tsp. salt
- Pinch of crushed red pepper
- Pinch of fennel seeds, optional
- 18 little neck or middle neck clams
- ½ lb. of sea scallops
- ½ lb. large shrimp, peeled and deveined
- 1 lb. of mussels
- ¾ lb. cod-fish, cut up in medium size pieces
- Flat leave parsley for garnish
- 1 loaf of Italian bread or French baguette, cut-open, toasted
- olive oil or butter for the bread.
1) In a medium-sized pot, on medium-high heat, heat olive oil. Sauté shallots and fennel rings for 2 minutes. Stir occasionally. Add garlic, sauté 1-2 minutes. Add tomato paste, cook for 1 minute. Stir. Deglaze with wine, cook 1 minute.
2) Add seafood stock, chopped tomatoes, oregano, salt, crushed pepper and fennel seeds. Bring to a boil, add the clams, scallops, shrimp, mussels, and place the fish on top. Cover, lower the flame to low, and simmer for 5-6 minutes, baste the fish with the broth once or twice. Cover and continue cooking for an additional 5-6 minutes, or until the clams and mussels are open.
3) 5 minutes prior to completion, drizzle some oil or spread some butter on the bread. Broil for about 2-3 minutes. Remove.
4) Place the seafood stew in a bowl, with a piece of bread to dunk, and drizzle with olive oil. Garnish with fresh parsley.
Wine pairing suggestions: Explore the world of Italian white wines like a delicious Vermentino, a lovely Verdicchio, or a minerally dry Pinot Grigio from Northern Italy.
Happy Cooking from My Kitchen to Yours!
Gina Martino Zarcadoolas, Foodiewinelover
My Food, Wine & Travel Lifestyles
World renowned – WSET (Wine, Spirit, Education, Trust)
Level-2 Certified Wine Connoisseur.
Culinary Aficionado & Lover of Global Cuisines & Travels
Photos by Gina Martino Zarcadoolas for Foodiewinelover