Elevate your next dinner with the world-famous cioppino, a hearty seafood stew inspired by San Francisco’s culinary heritage. Packed with fresh shellfish, fish, and bold flavors, this dish is perfect for a special occasion or when you simply want to indulge. Pair it with a loaf of crusty sourdough bread to soak up the rich tomato broth for an unforgettable dining experience.
Prep Time: 20 mins
Cook Time: 1 hr
Total Time: 1 hr 20 mins
Servings: 6
Why Cioppino Is a Must-Try Dish
Cioppino, a blend of Mediterranean and Italian-American influences, is a seafood lover’s dream come true. Its spicy, tomato-rich broth combines perfectly with fresh shellfish, fish, and aromatic herbs. Whether you’re hosting a dinner party or treating yourself, this one-pot meal is as luxurious as it is comforting.
Ingredients for Cioppino
For the Base:
- 2 tablespoons butter – Adds richness and depth.
- 2 tablespoons olive oil – For sautéing the aromatics.
- 1 onion, diced – A staple for a flavorful base.
- 1 stalk celery, diced – Balances the sweetness of the onion.
- 4 cloves garlic, minced – Delivers a robust flavor.
- 1 pinch salt – Enhances the taste of the aromatics.
For the Broth:
- 2 cups white wine – Provides acidity and complexity.
- 1 (28-ounce) can tomato puree – Creates the stew’s rich base.
- 2 cups water – Adjusts the consistency.
- 1 bay leaf – Adds an earthy undertone.
- ½ teaspoon dried oregano – Classic Italian herb flavor.
- ½ teaspoon red pepper flakes – For a subtle heat kick.
- ½ teaspoon Worcestershire sauce – Adds umami depth.
- 5 thin lemon slices – Brings a bright citrus note.
Seafood Additions:
- 12 ounces cod, cut into 1-inch pieces – A tender, flaky fish.
- 1 Dungeness crab, cleaned, cooked, and cracked – For authentic flavor.
- 1 pound medium raw shrimp, peeled and deveined – Sweet and juicy.
- 1 pound mussels, cleaned and debearded – For a briny touch.
Finishing Touches:
- ½ cup fresh flat-leaf parsley, chopped – Adds color and freshness.
- 1 tablespoon fresh basil, chopped (optional) – For a fragrant herbaceous boost.
- Salt and freshly ground black pepper, to taste – Adjust to your liking.
Step-by-Step Instructions
Step 1: Sauté the Aromatics
In a large Dutch oven, heat butter and olive oil over medium-low heat. Add the onion, celery, and a pinch of salt. Sauté until the onion becomes soft and golden, about 6–7 minutes. Stir in the minced garlic and cook for an additional minute until fragrant.
Step 2: Build the Broth
Increase the heat to high and pour in the white wine, stirring to deglaze the pan. Bring to a simmer, then add the tomato puree, water, bay leaf, oregano, red pepper flakes, and Worcestershire sauce. Reduce the heat to low and let the broth simmer for 35 minutes, allowing the flavors to meld.
Step 3: Add the Fish
Turn the heat back to high and bring the broth to a gentle boil. Stir in the lemon slices and cod, letting it simmer for 2 minutes until partially cooked.
Step 4: Incorporate the Shellfish
Add the crab, shrimp, and mussels to the pot. Cover and simmer on medium heat for about 5 minutes, or until the mussels have opened. Discard any mussels that remain closed.
Step 5: Finish and Serve
Stir in the parsley and basil, then adjust the seasoning with salt and freshly ground black pepper to taste. Ladle the cioppino into bowls, ensuring each serving has a variety of seafood. Pair with crusty sourdough bread and enjoy hot!
Chef’s Tips for Perfect Cioppino
- Fresh is Best: Use the freshest seafood available for maximum flavor.
- Don’t Overcook: Be careful not to overcook the seafood; it cooks quickly.
- Customizable Heat: Adjust the red pepper flakes to your spice preference.
- Serve Immediately: Cioppino is best served right after it’s prepared.
Nutritional Information (Per Serving)
- Calories: 431
- Fat: 12g
- Carbohydrates: 32g
- Protein: 41g
- Vitamin C: 106mg
- Iron: 9mg