Are you looking for the perfect seafood stew? Look no further and try making Cioppino!
This Italian-American classic is a flavorful and delicious stew with a rich tomato broth. It’s easy to make and comes together quickly, so you can serve it up in no time.
Plus, it’s perfect to serve for a special occasion or just a regular weeknight dinner. Here’s how to make the best Cioppino.
Ingredients (Serves 4)
-
- 1 tablespoon olive oil
- 1/2 cup chopped onion
- 2 cloves garlic, minced
- 1/2 teaspoon dried oregano
- 1/4 teaspoon crushed red pepper flakes
- 1 bay leaf
- 1/4 cup dry white wine
- 3 cups chicken broth
- 14.5 ounces canned diced tomatoes
- 1 pound uncooked medium shrimp, peeled and deveined
- 8 ounces firm white fish fillets (such as cod), cut into 1-inch pieces
- 6 ounces sea scallops
- 8 ounces lump crab meat, picked over for shells and cartilage
- 1/4 cup chopped fresh parsley, divided
- Freshly ground pepper, to taste
- 3 tablespoons butter, melted (optional)
Method
1. In a large pot over medium heat, sauté the garlic and red pepper flakes in the olive oil until fragrant.
2. Add the tomato paste and onion, cooking until the onion is softened.
3. Add the crushed tomatoes with juice, chicken broth, white wine, bay leaf, oregano, basil, salt and pepper. Simmer for 15 minutes.
4. Add the mussels, shrimp and fish to the pot; cover and cook for 10 minutes or until the seafood is cooked through.
5. Remove from heat and stir in the parsley. Serve immediately with crusty bread or over cooked pasta.
The origin of Cioppino
Cioppino is a seafood stew that is believed to have originated in San Francisco in the late 1800s. It was created by Italian immigrants who brought their traditional recipes with them to the US.
The stew is made with a tomato-based broth and usually includes a variety of seafood, such as clams, mussels, shrimp, and squid. It is often served with sourdough bread to soak up the delicious broth.
