Authentic Italian Seafood Stew: Cioppino
A Taste of the Sea: Crafting Delicious Italian Seafood Stew, Cioppino
Born in the late 1800s amidst the Italian immigrant fishing community of San Francisco, Cioppino is a hearty seafood stew brimming with the rich flavors of the ocean. It originated from fishermen sharing their daily catches to create a warm, communal meal. As Italian restaurants flourished in the city, this dish evolved into the celebrated Cioppino we know today, featuring an abundance of fresh seafood simmered in a vibrant tomato and wine broth. Its name is pronounced ‘cho-pee-no’. Don’t be intimidated by its impressive appearance; making this flavorful seafood stew at home is surprisingly straightforward. Let’s embark on this culinary journey together and bring the essence of the sea to your table!
Main Ingredients- 25 Mussels (cleaned)
- 25 Scallops (prepared)
- 10 Shrimp (peeled and deveined)
- 2 pieces White Fish Fillet (cut into bite-sized pieces)
- 1.2 Liters Water
Flavorful Sauce Ingredients- 1 Onion (finely chopped)
- 10 cloves Garlic (thinly sliced)
- 2 Tbsp Gochugaru (Korean chili flakes)
- 1 can (approx. 170g) Tomato Paste
- 2 cans (approx. 400g each) Diced Tomatoes
- 5 cups Seafood Broth (from blanching seafood)
- 1.5 cups Dry White Wine
- 3 Bay Leaves
- 2 tsp Salt
- Pinch of Black Pepper
- Pinch of Dried Parsley (for garnish)
- 1 Onion (finely chopped)
- 10 cloves Garlic (thinly sliced)
- 2 Tbsp Gochugaru (Korean chili flakes)
- 1 can (approx. 170g) Tomato Paste
- 2 cans (approx. 400g each) Diced Tomatoes
- 5 cups Seafood Broth (from blanching seafood)
- 1.5 cups Dry White Wine
- 3 Bay Leaves
- 2 tsp Salt
- Pinch of Black Pepper
- Pinch of Dried Parsley (for garnish)
Cooking Instructions
Step 1
Begin by preparing your fresh seafood. In a pot with 1.2 liters (approximately 6 cups) of boiling water, lightly blanch the mussels, scallops, shrimp, and white fish fillets. This step gently cooks the seafood and extracts their delicious essence into the water, creating a flavorful broth.
Step 2
Carefully remove the blanched seafood and set it aside. Reserve the seafood-flavored broth; this liquid gold is crucial for building the deep, complex flavors of your Cioppino.
Step 3
In a large, deep pot or Dutch oven, heat 3 tablespoons of olive oil over medium heat. Add the finely chopped onion and thinly sliced garlic. Sauté until the onion becomes translucent and fragrant, about 5-7 minutes. This builds a foundational aromatic base.
Step 4
Reduce the heat to low. Add the 2 tablespoons of gochugaru (Korean chili flakes) and stir constantly for about 1 minute, being careful not to burn them. Toasting the chili flakes awakens their color and spicy aroma.
Step 5
Now, it’s time to enrich the sauce base. Add the can of tomato paste (about 170g) to the pot. Stir and cook for another minute, allowing the tomato paste to caramelize slightly, which deepens its flavor and reduces its raw acidity.
Step 6
Next, pour in the two cans of diced tomatoes (approximately 400g each). These will form the bulk of the rich, tomatoey broth.
Step 7
Carefully add the reserved seafood broth (5 cups or 1 liter) and the dry white wine (1.5 cups or 300ml) to the pot. The wine will help deglaze the pot and add a layer of complexity to the stew’s flavor profile.
Step 8
Tuck in the 3 bay leaves and stir in the 2 teaspoons of salt. Bring the mixture to a simmer over high heat. Once boiling, reduce the heat to medium-low, cover the pot, and let it simmer gently for about 15 minutes. This allows the flavors to meld beautifully.
Step 9
After the sauce has simmered, gently add the 2 pieces of white fish fillet. Increase the heat to medium-high and cook for about 5 minutes, or until the fish is just cooked through and flakes easily.
Step 10
Finally, add all the blanched seafood (mussels, scallops, and shrimp) back into the pot. Sprinkle with a pinch of black pepper. Bring the stew back to a gentle boil over medium-high heat. As soon as it starts to boil again, turn off the heat immediately. Overcooking the seafood can make it tough.
Step 11
Now it’s time to serve! Ladle the cooked fish and assorted seafood into deep, individual serving bowls.
Step 12
Arrange the seafood attractively in the bowls, making it a feast for the eyes as well as the palate.
Step 13
Generously ladle the hot, fragrant broth over the seafood, ensuring there’s plenty to spoon up. The steam rising from the bowl is incredibly inviting.
Step 14
Finish with a sprinkle of dried parsley for a touch of freshness and color. Your magnificent Italian Seafood Stew, Cioppino, is now ready to be enjoyed!
Step 15
Experience the delightful contrast between the firm, slightly chewy texture of the scallops and the rich, spicy-sweet tomato broth – a truly delicious combination.
Step 16
The tender flakiness of the white fish, embraced by the zesty tomato sauce, is wonderfully comforting. And of course, the plump shrimp and succulent mussels are simply divine!
Step 17
For an authentic Italian experience, serve with crusty bread. Dipping the bread into the flavorful broth is an absolute must and elevates the entire meal.
Step 18
For an even more indulgent serving, hollow out a piece of bread, fill it with the seafood and broth, and enjoy it like a seafood bread bowl.
Step 19
This Cioppino, whether served in bowls with bread for dipping or as a hearty bread bowl, offers a satisfying and restaurant-worthy meal that’s perfect for any occasion. Enjoy this delightful taste of the sea!
