What makes the best cioppio?

The key to good cioppino is the quality and freshness of the fish or seafood, and the broth itself.

Where did cioppino originate?

Cioppino is a dish that actually originates from San Fransisco, where Italian immigrant fishermen would pool their resources at the end of the day to create a fresh stew with whatever they had left over.

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!

What does Cioppino mean in Italian?

Cioppino means "chopped" or "torn to pieces" referring to the fish in the stew.

Cioppino (Italian Fish Stew)

Name: Cioppino Recipe
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 8
Cuisine: italian
Ingredients: 3 tablespoons olive oil; 1 large onion, diced ( or sub 3 shallots); 1 cup fennel bulb, diced; 2 celery stalks- chopped; 2 large carrots, peeled and diced; 4 garlic cloves, rough chopped; 2 teaspoons salt; ½ teaspoon fresh pepper; ½ teaspoon dried oregano; 1 teaspoon red pepper flakes; ¼ cup tomato paste; 14-ounce can diced tomatoes ( or sub 1 ½ cups diced tomatoes); 1 ½ cups dry white wine; 6 cups fish stock ( or chicken stock-see notes); 2 bay leaves; 1 pound mussels; 1 pound manilla clams; ½ pound scallops or shrimp; 1 pound firm fish- black cod, sea bass, halibut; ¼- ½ cup fresh parsley ( or basil) chopped; optional additions (lemon juice, clam juice, fish sauce, anchovy paste – see notes)

Description

This Cioppino recipe is easy to make and full of rich flavor! Fresh fish and seafood is bathed in a light, fragrant tomato broth. Video.

Ingredients

Units Scale

3 tablespoons olive oil
1 large onion, diced ( or sub 3 shallots)
1 cup fennel bulb, diced
2 celery stalks- chopped
2 large carrots, peeled and diced
4 garlic cloves, rough chopped
2 teaspoons salt
1/2 teaspoon fresh pepper
1/2 teaspoon dried oregano
1 teaspoon red pepper flakes
1/4 cup tomato paste
14-ounce can diced tomatoes ( or sub 1 1/2 cups diced tomatoes)
1 1/2 cups dry white wine
6 cups fish stock ( or chicken stock-see notes)
2 bay leaves
1 pound mussels
1 pound manilla clams
1/2 pound scallops or shrimp
1 pound firm fish- black cod, sea bass, halibut
1/4– 1/2 cup fresh parsley ( or basil) chopped
optional additions (lemon juice, clam juice, fish sauce, anchovy paste – see notes)

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Instructions

Heat oil in a large, heavy-bottom pot or large Dutch oven, over medium heat. Add onion and fennel and saute for 5 minutes, stirring.
Add the carrots, celery, and garlic and continue sautéing for 5 more minutes. Season with salt, pepper, oregano, and chili flakes. Add the tomato paste and stir for one minute. Add the tomatoes and their juices to the pot, along with the wine. Let the wine reduce by half.
Either add 6 cups fish stock or 6 cups chicken stock ( see notes) and bay leaves and bring to a boil then simmer. Taste and adjust salt.
Please see the notes for adding more depth. Once the carrots are tender, the broth is ready (it will only take about 10 more minutes to cook the fish, so often I’ll let the broth “rest” on the stove until right before serving. ) You could also make this ahead and refrigerate.
Bring the broth to a simmer and add the fish and seafood, staggering, adding the longest-cooking fish first, and quickest cooking last if possible. Simmer gently for 5-8 minutes.
Taste the broth and adjust the salt – and add a squeeze of lemon if you like.
Stir in the fresh herbs right before serving ( or top each bowl with fresh herbs).
Serve with crusty bread.

Notes

Mussels and clams will open up when done. Shrimp will turn pink.
If you would like to create more depth in the broth (especially if using chicken stock) try adding a splash of fish sauce, a small bottle of clam juice, or even a couple of teaspoons of anchovy paste.
Sometimes I’ll add a splash of Pernod along with the wine for a more intense anise flavor. Up to you. 😉

Nutrition

Serving Size:
Calories: 358
Sugar: 4.8 g
Sodium: 858.7 mg
Fat: 19.5 g
Saturated Fat: 5 g
Carbohydrates: 12.6 g
Fiber: 2.9 g
Protein: 33.7 g
Cholesterol: 149.9 mg