Indulge in the rich flavors of Cioppino with these enticing and authentic Cioppino recipes. Originating from the Italian-American fishing communities of San Francisco, Cioppino is a hearty seafood stew that captures the essence of the ocean in every spoonful.
The base of Cioppino is a savory tomato broth infused with aromatic herbs and spices. Layered with an assortment of fresh seafood like clams, mussels, shrimp, crab, and white fish, this dish offers a delightful medley of flavors and textures. The seafood is carefully simmered in the broth, allowing it to absorb the robust taste of the tomatoes and blend with the fragrant herbs.
Customizing your Cioppino is part of the experience. Experiment with different types of seafood to suit your taste preferences or seasonal availability. The beauty of Cioppino lies in its versatility, making it suitable for both casual weeknight dinners and elegant gatherings.
Serve Cioppino with crusty bread or over a bed of pasta to soak up the flavorful broth. The dish is not only a feast for the senses but also a celebration of the sea’s bounty. Whether you’re a seafood enthusiast or someone looking to explore the rich tapestry of Italian-American cuisine, Cioppino recipes offer a culinary journey filled with warmth, flavor, and the essence of coastal living.
Create memories around the dinner table with this beloved seafood stew. Cioppino is more than just a recipe; it’s a tradition that brings people together to savor the bounties of the sea in a bowl. Let the rich flavors and communal spirit of Cioppino recipes elevate your dining experience to new heights.
Cioppino Recipe | S2Recipes
Details Cioppino Recipes
Prep Time: 10 mins
Cook Time: 40 mins
Total Time: 50 mins
Servings: 13
Ingredients For Cioppino Recipes
¾ cup butter
2 onions, chopped
1 bunch fresh parsley, chopped
2 cloves garlic, minced
2 (14.5 ounce) cans stewed tomatoes
2 (14.5 ounce) cans chicken broth
1 ½ cups white wine
1 cup water
2 bay leaves
1 tablespoon dried basil
½ teaspoon dried thyme
½ teaspoon dried oregano
1 ½ pounds cod fillets, cubed
1 ½ pounds large shrimp - peeled and deveined
1 ½ pounds bay scallops
18 small clams
18 mussels, cleaned and debearded
1 ½ cups crabmeat
Instructions: Cioppino Recipes
Step 1: Melt butter in a large stockpot over medium-low heat. Add onions, parsley, and garlic. Cook and stir until onions are softened, 3 to 4 minutes.
Step 2: Add tomatoes to the pot (break them into chunks as you add them). Stir in chicken broth, wine, water, bay leaves, basil, thyme, and oregano. Cover and simmer for 30 minutes.
Step 3: Stir in cod, shrimp, scallops, clams, mussels, and crabmeat. Bring to boil; lower heat, cover, and simmer until clams open up, 5 to 7 minutes. Ladle soup into bowls and serve.
This is delicious. I made several additions.. thank you everyone for your suggestions 🥰So, I used all the butter and maybe a little more..this gave bouillabaisse vibes without the saffron.. yumI added shallots, 2 decent sized ones, I did 5 huge cloves of garlic, I used 2 20 ounce cans of diced tomatoes, I had homemade chicken stock but took the suggestion of others and poached each and every piece of fish and crustacean in my chicken stock and made it into a seafood stock which was perfect because I was able to slip the shells off of the prawns, the lobster and the some of the crab easily while adding rich seafood flavor to my stock. I added only one cup of a very buttery Chardonnay and about a 1/4 cup of a good sherry and skipped the water altogether… I absolutely added the Old Bay seasoning, maybe a tablespoon and about a teaspoon or more of red pepper flakes. My husband likes this with angel hair pasta, so I cook it al dente added more fresh parsley and a drizzle of olive oil then off to the side I build all of the seafood and fish then fresh grated parmigiana reggiano more parsley and a squeeze of fresh picked lemon. This was delicious, flavorful and better than any restaurant or jarred cioppino sauce I’ve ever had!! Make a few adjustments and make it your own but, whatever you do add the butter, (I used grass fed ) you will not regret it.. Better than boullibase, this is a rich beautiful silky sauce that compliments your fish and seafood of choice. Enjoy with a crusty sourdough bread and a buttery Chardonnay or bubbly champagne.
I made this as the first entree to "The Feast of Seven Fishes" dinner I celebrated with 3 couples (6 people total). For most dry ingredients, I cut the recipe in half. However, for the stock I used all Seafood Broth (32 oz) plus 2- 14.5 oz cans of diced tomatoes. I used 1 cup of wine (Chardonnay) and no water. For the seafood, I added the Raw Shrimp (3 per person), cod, mussels (about 5 per person), and Bay Scallops (4-5) per person). I left out the crab (too expensive) and also the clams. I also took the advice of several other reviews and used olive oil and 2 oz of butter, doubled the garlic, added some Old Bay seasoning, and a dollop of Grey Poupon. I also took the advice of putting in the mussels about 10 minutes before the rest of the seafood. I served with crusty bread. This is about the 4th time that I have prepared this for the Feast and the comments were that this was one of the best tasting that I have made. I had about 2 cups left over for lunch the next day.
As good, or better, than San Francisco. Expensive to compile but worth it for a special meal.
Wow, I tried making this easy Cioppino seafood stew for the first time, and it was a real winner!
Really good. I used garlic shrimp, halibut & crab meat. I added fettuccine to it in the slow cooker.
Amazing soup!! With some changes! I followed the suggestions of others as well as adding my own favorite tricks to add depth of flavor.First, would double the broth and replace the water with wine. Olive oil with a few pads of butter instead of so much butter. I would also add a dollop of Dijon mustard (whisk into the broth), a tsp of fish sauce, and old bay- these really add depth of flavor. Clams and mussels went in first, then I added the rest of the fish (I left out the crab because it’s pricy) and would add the scallops at the very end and only cook for 2-3 minutes. Personally, I used chopped leek instead of the onion and was really happy with the outcome! I loved this soup so much, it was so easy, can’t wait to make it again!
Maybe half the recipe, it’s only me! 😳 will be eating it for days!
Just make seafood stock from the heads and tails of shrimp instead of using chicken broth. 5 stars !
Lacked the richness I expected. I added tomato paste and anchovy paste and still seemed to miss the depth of flavor I expected.
✅What is Cioppino, and what makes it a unique seafood dish?
Cioppino is a classic Italian-American seafood stew, renowned for its rich tomato broth infused with herbs and spices. It features an array of seafood such as fish, shrimp, scallops, clams, mussels, and crab, creating a flavorful and diverse culinary experience.
✅How do you make the tomato broth for Cioppino?
Craft the savory tomato broth by combining aromatic herbs like basil, thyme, and oregano. Allow these flavors to meld together, creating a robust base that complements the variety of seafood in the dish.
✅What types of seafood can be used in a Cioppino recipe?
Cioppino allows for versatility in seafood choices. Common selections include fish, shrimp, scallops, clams, mussels, and crab. Customize the seafood mix based on personal preferences or seasonal availability.
✅Can Cioppino be made ahead of time?
Certainly! Cioppino is a dish that often benefits from resting, allowing the flavors to meld. Prepare it in advance and reheat gently when ready to serve for a convenient and flavorful option.
✅What is the best way to serve Cioppino?
Serve Cioppino with crusty bread or over a bed of pasta to soak up the delectable broth. The dish is versatile, making it suitable for both casual weeknight dinners and more elegant gatherings.
✅Can Cioppino be frozen for later consumption?
While Cioppino can be frozen, it's essential to note that the texture of certain seafood may change upon thawing. Freezing is generally best for the broth, and adding fresh seafood upon reheating ensures optimal taste and texture.
✅What are some common variations of Cioppino?
Explore variations by incorporating additional ingredients like diced tomatoes, red wine, or various herbs to add a personal touch. Cioppino recipes can be adapted to suit individual taste preferences.
✅Is Cioppino a dish suitable for special occasions?
Absolutely! Cioppino's luxurious combination of seafood and flavorful broth makes it an excellent choice for special occasions and celebrations, providing a memorable and communal dining experience.
