A simple authentic Cioppino Recipe that is easy to make and full of flavor. Fresh fish and seafood bathed in a light and fragrant tomato broth. Serve with crusty bread to mop up all the juices. Keto and Paleo-friendly! Video
Here’s a simple tasty recipe for Cioppino, an Italian seafood stew. The base is brothy and light allowing the fresh seafood and fish to really shine. It’s surprisingly easy to make and great for entertaining because you can make the flavorful broth ahead- then simply add the fish right before serving. Garnish with lemon and parsley and serve it up with crusty bread or garlic bread to mop up all the flavorful juices.
It’s a deeply satisfying meal that’s always a hit around here.
Cioppino is actually believed to originate from San Fransisco, where Italian fishermen would pool their resources at the end of the day to create a fresh stew with whatever they had leftover.
How to make Cioppino | 60-sec video
What is cioppino?
Cioppino actually originates from San Fransisco, where Italian fishermen would pool their resources at the end of the day to create a fresh stew with whatever they had leftover.
Why this Cioppino recipe works:
The great thing about this Cioppino recipe is you can adapt it to your personal taste. If you are not a clam fan, leave them out and add more shrimp. If you don’t eat shellfish, you could use different kinds of fresh fish. Or pull out what you have in your freezer. Just make sure to use fish that will not fall apart ( like cod) in the broth.
The Cioppino Sauce or broth is made with either fish stock or chicken stock. Fennel bulb adds a delicious sweetness and complexity. Tomato adds the perfect acid along with the white wine. It all comes together easily.
The key to good cioppino is the quality and freshness of the fish or seafood, and the broth itself.
There are a few tips to elevate the broth, keeping it light while adding depth. Make sure to read the recipe notes.
The best firm fish for soups or stews:
You generally want to use firm white fish for most stews and soups, because they will hold their shape and not disintegrate in the liquid. Here are 10 the best fish (and seafood) to use in soups and stews.
- sea bass
- black cod
- red snapper
Can Cioppino be made ahead?
The broth can be made ahead, refrigerated then reheated right before serving. Add the seafood and fish to the pot a few minutes before serving!
This paleo-friendly meal is low in carbs and fat and the leftover stew is good for two days, kept in the fridge. For more tasty Broth-based soups take a look at these Broth-based Soups .
Have a lovely week!