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Cioppino

A hearty Italian-American seafood stew featuring a medley of fish, shrimp, scallops, crab, clams, and mussels in a rich tomato and wine broth, served with crusty bread.

Difficulty Hard
Time 30 min
Servings 6
Ingredients 21
Steps 12
Cioppino
italian-american Updated 12/21/2017

Ingredients

Measured from the catalog payload.

  • 1 lb fish steak
  • 12 to 15 pieces sea scallop
  • 1 lb mussel
  • 1/2 lb manila clam
  • 1/2 lb shrimp
  • 2 dungeness crab cluster
  • 1/2 lb squid ring
  • 1.5 oz basil
  • 1/2 cup chopped flat leaf parsley
  • 1 can (14 oz) diced tomato
  • 1 red bell pepper sliced into strips
  • 6 tablespoons tomato paste
  • 2 cups pinot grigio
  • 2 cups water
  • 1 yellow onion wedged
  • 1/2 fennel bulb chopped
  • 4 cloves garlic crushed
  • 1/8 teaspoon cayenne pepper powder
  • 3 tablespoons extra virgin olive oil
  • salt
  • ground black pepper

Instructions

12 cooking steps

  1. Heat olive oil in a large pot or Dutch oven over medium heat.
  2. Add the chopped fennel bulb and sauté for 1 minute.
  3. Add the onion and garlic. Continue to sauté until the onion becomes soft and translucent.
  4. Pour in the canned diced tomatoes, water, and Pinot Grigio wine. Bring to a boil, then reduce to medium heat and simmer for 5 minutes.
  5. Add the fish steaks, shrimp, scallops, and squid rings. Cook for 1 to 2 minutes.
  6. Remove the fish, shrimp, scallops, and squid from the pot using a slotted spoon. Set aside.
  7. Add the basil, bell pepper, and parsley. Stir to combine.
  8. Add the crab, clams, and mussels. Cover the pot and cook for 3 to 5 minutes, until the clams and mussels open.
  9. Return the fish, shrimp, scallops, and squid to the pot. Gently stir to combine.
  10. Season with cayenne pepper, salt, and ground black pepper to taste.
  11. Transfer to a serving bowl.
  12. Serve immediately with toasted sourdough bread.

Catalog details

Useful for browsing and sync.

Seafood, Fish No tags Public recipe Revision 1

Recipe notes

  • Use the freshest seafood available for best results.
  • Be careful not to overcook the seafood; it should be just opaque.
  • Adjust the amount of cayenne pepper to taste.
  • Serve immediately with crusty sourdough bread for dipping in the broth.

Storage notes

  • Refrigerate leftovers in an airtight container for up to 2 days.
  • Reheat gently over low heat to avoid overcooking the seafood.