Malcolm shared about eating cioppino this week on Deep South Dining – which is a flavorful Italian-American seafood stew. Cioppino originated in San Francisco in the late 1800s in a restaurant named the Tadich Grill. The stew includes crab, clams, shrimp, mussels, white fish and other seafood in a tomato-based broth with wine, garlic, and herbs. This stew pairs well with hearty bread like a thick sourdough to soak up the broth.
Here is a cioppino recipe for you to try at home. It promises bold flavors and a warm satisfying meal.
Ingredients:
Produce:
- 1 onion, diced
- 1 fennel bulb, diced (optional)
- 1 bell pepper, diced
- 4 garlic cloves, minced
- 1 lemon (optional, for garnish)
- Fresh parsley (for garnish)
Seafood:
- 1 lb firm white fish (e.g., cod, halibut)
- 1 lb mussels or clams (scrubbed and debearded if needed)
- ½ lb shrimp (peeled and deveined)
- ½ lb scallops
- ½ lb squid (optional)
- ½–1 lb crab legs or lump crab meat (pre-cooked)
Pantry:
- 2 tablespoons olive oil
- 1 (6 oz) can tomato paste
- 1 (28 oz) can crushed tomatoes
- 2 cups seafood or fish stock (or chicken broth)
- 1 cup dry white wine
- Salt and black pepper to taste
- 1 bay leaf
- 1 teaspoon red pepper flakes
- 1 teaspoon dried oregano
- 1 teaspoon dried thyme
Instructions:
Sauté the aromatics: In a large, heavy pot or Dutch oven, heat 2 tablespoons olive oil over medium heat. Add 1 diced onion, 1 diced fennel bulb (optional), and 1 diced bell pepper. Cook for 5–7 minutes, until softened. Stir in 4 minced garlic cloves and cook for 1 more minute.
Build the broth: Add 1 teaspoon red pepper flakes, 1 teaspoon dried oregano, and 1 teaspoon dried thyme. Stir in 1 (6 oz) can tomato paste, then deglaze the pot with 1 cup dry white wine. Cook for 2 minutes, then add 1 (28 oz) can crushed tomatoes and 2 cups seafood or fish stock (or substitute chicken broth). Season with salt and black pepper to taste. Add 1 bay leaf and simmer uncovered for 20–30 minutes to deepen the flavor.
Add the seafood: Add firm white fish (like cod or halibut), cut into chunks, and cook for 5 minutes. Add mussels and/or clams, cover, and cook 5–7 minutes until they open (discard any that don’t). Add shrimp, scallops, squid (optional), and cook just until opaque (about 3–4 minutes). Add cooked crab meat or crab legs at the end just to warm through.
Finish and serve: Ladle into bowls and serve with crusty sourdough bread or maybe garlic bread. Garnish with chopped fresh parsley and a squeeze of lemon if desired.