cioppino

You don&#x27;t have to be a chef to make this recipe for the Barefoot Contessa&#x27;s authentic cioppino, a tomato-based seafood stew loaded with shrimp, cod, mussels, and clams.

Cioppino Seafood Stew Recipe

olive oil

fennel bulb (white part only, cut into 1/2-inch dice)

onion

garlic (pressed

fennel seeds

red pepper flakes

tomatoes

seafood stock

dry white wine (such as Pinot Grigio)

kosher salt and black pepper

cod removed,

shrimp

sea scallops (halved crosswise)

mussels (scrubbed)

littleneck clams (or other small clam)

anise flavored liqueur (such as Pernod or Pastis)

parsley (minced)

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. 

An easy version of cioppino, the classic San Francisco fisherman's stew with tomatoes, wine, mussels, scallops, shrimp, and fish.

Easy Cioppino Recipe

extra virgin olive oil,

medium shallot, thinly sliced (about 1/4 cup)

salt and black pepper

red chili flakes

oregano

garlic, minced (about 2 teaspoons)

red wine

cockles

fish

shrimp,

parsley

lemon,

Country bread, toasted and rubbed with extra-virgin olive oil,

Heat the oil in a 12-inch skillet over medium-high heat until shimmering. Add the shallot with a pinch of salt and stir until softened, about 2 minutes. Add the garlic, chili flakes, and oregano, and cook until the garlic is fragrant, about 30 seconds. 

Add the tomatoes and stir until the tomatoes soften and begin to break down. Crush with a wooden spoon or potato masher. Add the red wine and adjust the heat to bring to a simmer and cook until the sauce begins to thicken, about 8 to 10 minutes. Add the seafood, cover, and cook until the cockles or mussels have opened (discard any that don't open within a reasonable time after the rest have opened), and stirring so that the fish breaks up. Season to taste with salt and pepper.

Divide between serving bowls, top with the parsley, drizzle with olive oil, and serve with a lemon wedge and a slice of bread. 

This recipe for an equisite cioppino is slightly adapted from a dish served at a popular West Coast restaurant called Mothers’ Bistro.  It is made with prepared pasta sauce and can be made with fresh seafood or quality flash-frozen seafood.

West Coast Low Carb Cioppino

garlic

clam juice (can be bottled clam juice)

Ounces pasta sauce

parsley (finely chopped)

basil (chopped, can be omitted if not fresh basil)

thyme

fennel seed (freshly ground)

salt

black pepper

mussels (can be frozen)

dry white wine

whitefish

crab or other shell-fish (optional)

lobster tails (optional)

spinach

Heat oil in a Dutch oven (or large pot) over medium-high heat.  Add pepper flakes and garlic and saute quickly (about 30 seconds). Stir in clam juice to deglaze and add next seven ingredients (pasta sauce through salt &amp; pepper).

Reduce the heat, cover the pot, and simmer over low heat (taste for desired depth of flavor to determine when to stop simmering - it can be anywhere from 30 minutes to 3 hours).

Add mussels. Cover and cook over medium heat about 4- 5 minutes, or until shells open (discard any unopened shells).  Add wine and rest of fish and simmer 5 minutes or until fish is done (do not overcook!)

Stir in spinach to the hot stew to soften, and serve with a crusty French Bread or other robust bread.

Zuppa Di Pesce or Cioppino, the ultimate Italian seafood soup made with the freshest fish and shellfish. Cooked in a san Marzano tomato broth and served with classic bruschetta.

Cioppino Recipe or Zuppa Di Pesce

onion (diced)

garlic minced (minced)

red bell pepper (diced)

leek

carrot (diced)

celery (diced)

parsnip (diced)

x 15 oz cans San Marzano tomatoes (diced)

San Marzano tomatoes (crushed)

anchovies

tsp red pepper flakes

dry oregano

extra virgin olive oil

-3 qt seafood stock ((veggie broth or water))

lbs jumbo shrimp ((cleaned & peeled with tails on))

lb black mussels

green shell mussels

lb baby manila clams

squid tentacles

lobster tails ((optional))

basil leaves ((torn

juice lemons

lemon

c Italian flat leaf parsley (roughly chopped)

sea salt and black pepper

In a very large cast iron pot heat up the olive oil and saute the onion and leeks with a pinch of sea salt until translucent. Add the anchovies, carrot, celery, parsnip and bell peppers and saute together until they start to caramelize, about 20 minutes. Add the bay leaves, oregano, red pepper flakes and deglaze the pot with the white wine making sure to scrape all the brown bits from the bottom. Allow it to simmer until reduced by half.

Add the canned tomatoes to the pot together with the stock and bring to a simmer. Partially cover with a lid and let it simmer away on very low flame for 30 minutes.

Add all the clams and mussels to the pot together with the lobster tails and simmer uncovered for about 10 to 12 minutes until all the clams and mussels have opened and the lobster shells have turned bright red. Discard any clams/mussels that haven’t opened

About 5 minutes after adding the clams, mussels and lobster also add the shrimp and squid tentacles so they will all be ready at the same time. The shrimp will turn pink and curl up.

Adjust seasonings, stir in the fresh basil and lemon juice, then cover with a lid and refrigerate overnight for the flavors to marry.

Reheat before serving and char a few thick slices of crusty bread, rub them with garlic and brush with olive oil to mop all the Cioppino juices from your bowl. Serve with the lemon juice and fresh parsley on top.

Cioppino is a&nbsp; classic San Francisco seafood dish&nbsp;that will make you look like a superstar in the kitchen.&nbsp; The rich red sauce is a perfect compliment to the seafood and although it takes a little while to cook, it's a delicious restaurant-style dish that you can serve in your own home.

San Francisco Cioppino

fennel bulb (thinly sliced (core removed))

shallots

sea salt

tomato paste

can of whole plum tomatoes

dry white or red wine

chicken stock

clams (scrubbed)

sea scallops

crabs- dungeness preferred ((snow crab, blue claw,

bay leaf

red pepper flakes (more if you like it spicy)

Heat two tablespoons of olive oil in a deep skillet or ductch oven over medium heat.

Add the fennel, onion, shallots, and salt. Saute until the onion becomes translucent about 5-7 minutes.

Add the garlic and crushed red pepper and continue to saute for 2 minutes.

Add the tomato paste, plum tomatoes and all juices, wine, chicken stock, and bay leaf.

Bring the sauce to a light boil, then reduce the heat to simmer and allow to cook for one hour, stirring occasionally

While the sauce is simmering using another saute pan, add 2 tablespoons olive oil and sear the shrimp, scallops (and fish pieces if used) on both sides, making sure not to fully cook them (about half way is fine)

Remove the seafood from the pan and place it on a plate until needed. If you did use the fish pieces you can add them to the sauce now. *do not add the shrimp or scallops at this time

In the same pan add a little more oil, the clams and mussels. Cover and steam them until they open. *If any of the mussels or clams are open before cooking discard them, they&#039;re dead and aren&#039;t safe for consumption.

At about the 45-minute mark of simmering the sauce, add in the crabs, mussels and clams with all the pan juices. Continue to simmer.

If you are serving your Choppino over pasta you may begin getting the water ready at this time.

With five minutes of cooking time remaining, add in the shrimp and scallops.

Taste the sauce and re-season as needed.

If you cooked pasta serve over pasta.  If not, enjoy this delicious stew with a loaf of crusty bread.

This cioppino is a seafood stew made with fish, crab, shrimp, clams and mussels, all simmered together in a tomato based broth. A fabulous dinner option that&#039;s easy enough to make on a busy weeknight, but elegant enough to serve to company.

Cioppino Recipe

yellow onion (finely diced)

fennel bulb (diced)

shallot (minced)

garlic (minced)

red pepper flakes (or more to taste)

can crushed tomatoes (preferably San Marzano brand)

white wine

crab legs and bodies (preferably Dungeness crab)

mussels (scrubbed and debearded)

fish (such as halibut

shrimp (medium to large size)

butter

parsley (chopped)

parsley sprigs and lemon wedges

Heat the olive oil in a large pot over medium heat. Add the onion and fennel and cook for 4-5 minutes or until softened.

Add the shallot, garlic and red pepper flakes and cook for 1 minute, stirring constantly.

Add the crushed tomatoes, white wine, seafood stock, salt, pepper and bay leaf to the pot, then bring to a simmer.

Cook for 30 minutes, stirring occasionally.

Add the crab, mussels and clams to the pot and cook for 4 minutes.

Add the fish, shrimp and scallops and cook for another 4 minutes or until seafood is opaque and cooked through, and mussels and clams have opened.

Discard any mussels and clams that do not open during the cooking process.

Add the butter to the pot and stir until melted. Sprinkle with parsley, then serve. Garnish with parsley and lemon if desired.

EXCELLENT! I had cioppino when in San Francisco. I told my boyfriend how amazing it is. This fancy, expensive new restaurant opened in our town and they had it. It was abysmal! Found this recipe and we made it for the two of us (about half the price of the restaurant here!) and it was DELICIOUS!! We've decided this will be our staple special occasion meal. :)

Not only was this recipe gorgeous to present, but it had all of my favorite seafood delights!

This is a seafood lovers dream come true.  Hubby and I just loved this dish.  I have a little trouble getting muscles here in the Midwest so I just omitted them.

Thank you so much for this very delicious and really flavorful cioppino recipe! Will surely have this again for sure! Loved it!

I was craving seafood for dinner and this was just the recipe my soul need. It had tons of flavor and had the perfect brothy base, I loved this!!

It's been 13 years since I had Cioppino for the first time. Had it in San Francisco, and it's one of those dishes that you remember for the rest of your life. So completely delicious! Thank you for this recipe! All the ingredients in here are absolutely perfect and bring back all the good memories! I am going to be enjoying this dish over and over!

So many wonderful flavors that go so well together!! Not difficult to make at all!

One of my favorite restaurant dishes! So happy to be able to make it at home now.

This seafood stew is something new to me. Sounds so delicious. I can't wait to try your recipe. Thanks for sharing

I love Cioppino but it seemed too complicated to make at home. I'm glad I found this recipe , which makes me realize it's not that hard! My family loves seafood too so this will be a real treat.

So much seafood in one stew! I'm definitely going to have to give this a try, it's like all of the things I love in one pot. Paired with a crusty bread I bet this cioppino is especially stellar.

So much flavor in one bowl! This is definitely a seafood bomb! Looks so scrumptious!

https://content.jwplatform.com/videos/N2JZphXR.mp4

This cioppino is a seafood stew made with fish, crab, shrimp, clams and mussels, all simmered together in a tomato based broth. A fabulous dinner option that's easy enough to make on a busy weeknight, but elegant enough to serve to company.

Cioppino

Loads of fresh seafood in a rich and flavorful tomato wine broth, cioppino is delicious and surprisingly simple to make!

Cioppino (Fisherman's Stew)

shallots (finely chopped)

leek (thinly sliced)

fennel (thinly sliced)

tsp salt

tsp crushed red pepper flakes

8 oz bottle of clam juice

28 oz can of crushed tomatoes

scallops

lb firm white fish

lb clams

lbs mussels

lemon wedges

In a large, heavy bottom dutch oven, heat olive oil over medium heat. Add onion, leek, fennel, shallots and salt and saute until soft and translucent, about 10 minutes.

Add garlic, red pepper flakes and cook for another minute until fragrant. Stir in tomato paste and cook for another 1-2 minutes.

Add wine and boil for about 5 minutes until reduced. Add in clam juice, stock and crushed tomatoes and bring to a simmer. Turn heat down to medium-low, cover and let broth simmer for 30 minutes, allowing the flavors to meld.

Add the clams and mussels to the simmering broth, cover and cook for about 5 minutes until they start to open. Uncover and add in fish and scallops and cook for 1-2 minutes until they start to turn opaque. Add in shrimp and cook for another 2-3 minutes until they turn pink.

Use a slotted spoon to discard any clams or mussels that did not open. Sprinkle in fresh parsley and serve in big bowls with lemon wedges and lots of crusty bread.

We love seafood in this house so this dish was well received and loved! Thanks for the recipe!!

This stew has so much FLAVOR, girl! I’m so amazed at how easily it all came together. A must make recipe!

I love the choose your own adventure style of this soup. Made mine with lots of shrimp and redfish as that was looking particularly good at the market last weekend. It's so easy and tasty. Will be making it again!

We loved this cioppino so much! I served it for our Saturday dinner, which we always eat al fresco, with a homemade loaf of Italian bread. So delicious and comforting.

Italian Cioppino / Fisherman's Stew

onion, chopped

green bell pepper, chopped

celery stalks, chopped

garlic cloves, finely chopped

red pepper

fish stock

clams,

mussels, scrubbed, debearded

large shrimp, peeled and deveined

bread

spaghetti

Heat the oil in a very large pot over medium heat. Add the onion, green pepper, celery, salt and pepper and saute until the onion is translucent and the pepper is soft, about 10 minutes. Add the garlic and 1/4 teaspoon of red pepper flakes, and saute 2 minutes.

Stir in the tomato paste and cook about 5 minutes. Add tomatoes with their juices, wine, fish stock, and bay leaf, and a pinch more salt and pepper. Bring to a low boil. Reduce the heat to a simmer and cover partially with a lid.  Simmer until liquid has reduced and thickened slightly, about 30 minutes. Note &#8211; this is when all the flavors develop, don&#8217;t rush this part and if you have time to wait 45 minutes, all the better. 

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Cioppino Seafood Stew Recipe

Easy Cioppino Recipe

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Cioppino Recipe or Zuppa Di Pesce

San Francisco Cioppino

Cioppino Recipe

Cioppino (Fisherman's Stew)

Italian Cioppino / Fisherman's Stew

Italian Cioppino / Fisherman's Stew

Cioppino

Top 10 cioppino recipes from across the web

The most viewed cioppino recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Cioppino Seafood Stew Recipe

Easy Cioppino Recipe

West Coast Low Carb Cioppino

Cioppino Recipe or Zuppa Di Pesce

San Francisco Cioppino

Cioppino Recipe

Cioppino (Fisherman's Stew)

Italian Cioppino / Fisherman's Stew

Italian Cioppino / Fisherman's Stew

Cioppino

The most viewed cioppino recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine