Classic Cioppino Fish Stew Recipe

2022-11-15

By Seafood Lover

American Cuisine

Main Course

This Cioppino Fish Stew is a delicious and easy-to-make seafood recipe that is perfect for any occasion. 

 Mixture of Fresh Seafood and Aromatic Herbs

It features a tomato-based broth, mixed white fish fillets, and fresh shrimp.

Warm Your Soul with the Classic San Francisco Stew

 This hearty stew is a classic San Francisco recipe that will warm you up on a chilly day. American cuisine main course that originated in San Francisco, California. It is a fish stew that traditionally contains a variety of seafood, such as crab, shrimp, clams, mussels, and fish, cooked in a tomato-based broth. 

The Rich History of Cioppino Stew

The origins of Cioppino are somewhat disputed, with several stories about its creation. One popular theory is that Italian fishermen in San Francisco would prepare the dish using the catch of the day that was not sold at the market. 

An Italian-American Delight

This mixture of seafood and tomato broth was then called "Cioppino" after the Italian word for "chopped" or "chopped up." 

 A Must-Try Dish for Seafood Lovers Everywhere

Cioppino is typically made with a combination of fresh seafood, such as crab, shrimp, clams, mussels, and fish, cooked in a tomato-based broth with garlic, onions, and herbs such as basil and oregano. The broth is usually made using a combination of fish stock, white wine, and tomato sauce. Bread is often served alongside the stew to soak up the flavorful broth.

Pitfalls on Cioppino Fish Stew

 Choosing the Right Seafood: Choosing the right seafood is crucial to making a delicious Cioppino. Cioppino typically includes a range of seafood such as clams, mussels, shrimp, crab, squid, and fish. It's essential to select fresh seafood that is in season to ensure the best quality of the dish.

 Creating the Base: The base or broth for Cioppino is where the flavors come together. The broth typically includes tomatoes, onions, garlic, and a collection of herbs and spices. The challenge is to create a broth that is flavorful without overpowering the seafood's taste. Be sure to balance the seasonings carefully to complement the seafood and not mask its flavor.

 Cooking the Seafood: Cooking the seafood for Cioppino can be a challenge as each type of seafood has a different cooking time. Overcooking or undercooking can result in over or underwhelming flavors. To avoid this, add the seafood to the broth in stages, starting with the longest cooking seafood, such as clams or mussels, and ending with the most delicate seafood such as shrimp or squid.

 Serving: Serving Cioppino can also be a challenge as it's a dish that can quickly lose heat and affect the texture of the seafood. It's essential to serve Cioppino immediately after cooking to ensure the best flavors and textures. Serve with crusty bread or garlic toast to soak up the broth, and freshly grated parmesan cheese to enhance the flavor profile.

Ingredients

• 2 tbsp olive oil

• 1 large onion, chopped

• 4 garlic cloves, minced

• 1/2 tsp red pepper flakes

• 2 cups canned chopped tomatoes

• 1 cup dry white wine

• 1 cup fish stock or water

• 1 bay leaf

• 1 tsp dried oregano

• 1/4 tsp salt

• 1/4 tsp black pepper

• 1 1/2 lbs mixed white fish fillets (such as cod, halibut, and sea bass), cut into chunks

• 12 large shrimp, peeled and deveined

• 1/4 cup chopped flat-leaf parsley, for serving

Instructions

1. Heat the olive oil in a large pot over medium heat. Add the onion and garlic and sauté for 3-4 minutes until the onion softens.

2. Add the red pepper flakes and sauté for another minute.

3. Add the canned tomatoes, white wine, fish stock or water, bay leaf, oregano, salt, and pepper. Bring to a simmer and cook for 10 minutes.

4. Add the fish and shrimp to the pot and cook for another 10-12 minutes, or until the seafood is cooked through and the flesh is opaque.

5. Serve the Cioppino Fish Stew hot, garnished with chopped parsley.

Preparation Time 15 min

Cook Time 45 min

Total time 1 hour

Nutrition Facts

• Calories: 350

• Total Fat: 12 g

• Saturated Fat: 2 g

• Cholesterol: 170 mg

• Sodium: 830 mg

• Total Carbohydrates: 20 g

• Dietary Fiber: 4 g

• Sugars: 8 g

• Protein: 25 g

Regional Ingredients Variations of Cioppino

San Francisco, they may use Dungeness crab as the main seafood ingredient and add sourdough bread to the broth, giving it a classic San Francisco flavor. This version of Cioppino is known as "San Francisco-style Cioppino."

New England, they may use lobster instead of crab and add potatoes to the broth, giving it a hearty, north-eastern feel. This version of Cioppino is known as "New England-style Cioppino."

the Pacific Northwest, they may add oysters and salmon to the broth, giving it a slightly sweet and smoky taste. This version of Cioppino is known as "Pacific Northwest-style Cioppino."

Louisiana, they may add crawfish and andouille sausage to the broth, giving it a spicy and slightly smoky taste. This version of Cioppino is known as "Cajun-style Cioppino."

Hawaii, they may add mahi mahi and coconut milk to the broth, giving it a more tropical and seafood-forward taste. This version of Cioppino is known as "Hawaiian-style Cioppino."

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