Let’s talk about my kind of comfort food, a BIG bowl of Seafood Stew – Cioppino. Super fresh fish and seafood poached in a tasty tomato broth served with tons of crusty bread for dipping. This seafood soup is not only easy and quick to prepare, but also relatively healthy with only nine grams of fat per serving! A delish fish and seafood stew can be on your dinner table in under forty-five minutes, including prep!
Also, Seafood Stew – Cioppino is a MUST for your Feast of the Seven Fishes meal! Click here for even more great fish and seafood recipes!
Of course, I created a version of this fabulous Cioppino recipe on TikTok. Be sure to check it out below. If you have not yet signed up for this social media platform, use my code 5SSIS800K0H06 to create an account.
WHAT IS CIOPPINO?
Cioppino is a fish stew that originated in San Francisco in the late 1800s. This fisherman’s stew was traditionally made from the catch of the day. This combination would include, crab, clams, shrimp, scallops, squid, mussels and fish. All of which was sourced directly from the Pacific Ocean.
The fresh fish and seafood would then be combined with a broth made from tomatoes and wine.
WHAT KIND OF FISH TO USE IN CIOPPINO
Given that most of us will not have the “catch of the day” available when preparing this fabulous seafood stew, any white flaky fish will work well. The following are a list of fresh fish recommendations:
- red snapper
- sea bass
SEAFOOD FOR SEAFOOD STEW
As mentioned earlier, use fish and a combination of shellfish, and other seafood to prepare cioppiono:
- littleneck or middleneck clams
Additionally, be sure to check out my blog on how to properly clean clams and mussels. Thoroughly cleaning clams and mussels will help to ensure no dirt or grit ends up in the Cioppino.
TOMATO BROTH FOR SEAFOOD STEW – CIOPPINO
As mentioned above, fresh fish and seafood are poached in a tomatoey wine broth. Easily enough, I like to spruce up one of my favorite marinaras. Alternatively, use fresh or even canned tomatoes. The spice blend in the Cioppino recipe will be enough added flavor.
TIPS ON MAKING THE BEST SEAFOOD STEW – CIOPPINO
The depth of the tomato broth is an important part of this fish stew’s flavor. Additionally, the poaching of the seafood can either make, or break this recipe.
It is very important to poach the fish and seafood in the proper sequence so as to avoid that rubbery, or chewy mouth feel.
Too avoid overcooking the clams and mussels, I prefer removing them from the pot as soon as they open. Reserve in a bowl and add them back to warm through later.
Scallops and fish can be poached together. Add shrimp in the last few minutes. Once the shrimp are no longer translucent, they are cooked through.
HOW TO SERVE SEAFOOD STEW – CIOPPINO
Simply enough, garnish this healthy fish and seafood stew with lemon wedges and serve with tons of crusty bread. A baguette is perfect as is, or toast in the oven.
LEFTOVER SEAFOOD STEW
Seal leftover Cioppino in an airtight container. Store in fridge for up to three days. If freezing leftovers, allow the soup to chill in the fridge for a few hours. Store in freezer for up to three months.Print
SEAFOOD STEW – CIOPPINO
- Total Time: 45 minutes
- Yield: 6 servings 1x
Super fresh fish and seafood poached in a tasty tomato broth served with tons of crusty bread for dipping. This seafood soup is healthy, super easy and quick to prepare. A delish fish and seafood stew can be on your dinner table in under forty-five minutes, including prep!
- 1/2 pound peeled and deveined shrimp
- 4 large scallops (cut into three pieces), or a 1/4 pound bay scallops
- 1/2 pound mussels, cleaned
- 1 1/2 dozen littleneck clams, cleaned
- 1/2 pound flaky, white fish (cut into bite-sized pieces)
- 2 tablespoons olive oil
- 3 garlic cloves, minced
- 1 shallot, minced
- 3 cups marinara sauce
- 1 bottle clam juice
- 1 to 1 1/2 cups white wine
- 2 teaspoons kosher salt
- 1 teaspoon black pepper
- 1/2 teaspoon crushed red pepper
- 2 bay leaves
- 5 to 6 sprigs of thyme
- 2 tablespoons lemon juice
- 1 teaspoon lemon zest
- 2 tablespoons fresh parsley, chopped
- lemon wedges, for serving
- Heat the olive oil in a heavy-bottom pot.
- Add in the minced garlic and shallots. Allow them to infuse the oil for just a minute or two.
- Add the marinara, one cup of wine, clam juice, bay leaves, thyme, kosher salt, black pepper and crushed red pepper flakes to the pot.
- Bring to a heavy simmer for 15 minutes.
- If the sauce is too thick, add in the remaining and/or extra white wine. Can substitute with more clam juice.
- Add the clams. Cover and allow to steam open (this may take up to five minutes, or so).
- Remove clams and reserve in a bowl. Discard any clams that do not open.
- Do the same with the mussels (this will only take about a minute).
- Reduce the heat to medium.
- Add the fish and scallops. Cook for two minutes.
- Add the shrimp.
- Cook until the shrimp is no longer translucent (this should only take about two to three minutes).
- Remove and discard the bay leaves and thyme sprigs.
- Reduce heat.
- Pour in one tablespoon of lemon juice.
- Add back the clams and mussels. Allow to heat through for a minute, or two.
- Add the remaining lemon juice, lemon zest and fresh parsley.
- Ladle into big bowls.
- Serve with crusty bread and lemon wedges.
SEE POST FOR TIPS AND NOTES!
- Prep Time: 10 minutes
- Cook Time: 35 minutes
- Serving Size: 1 serving
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