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Let's talk cioppino, friends. This rustic, hearty stew is like a big hug in a bowl, brimming with fresh seafood and a tomato base that's both zesty and comforting. Originally from San Francisco but with Italian roots, it's the kind of dish that shows cooking can be as much about storytelling as it is about nourishment. Great for a weekend dinner, this stew is like a mini coastal vacation in the heart of the Midwest! It’s perfect for when you’re hungry for something warm and satisfying, but still fresh and full of flavor. Plus, if you're looking to impress, cioppino is your ticket. It's a one-pot wonder that's fit for a feast but honestly simple enough for a weeknight if you're up for a little culinary adventure after work.
Cioppino is often ladled over a scoop of steamy white rice or with a side of crusty baguette that's perfect for mopping up that delectable broth. If you're feeling extra fancy, a crisp green salad with a zesty vinaigrette makes a refreshing counterpoint to the richness of the stew. Don't forget a glass of white wine, preferably something light and crisp to complement the flavors of the sea!
Cioppino Seafood Stew
Servings: 4 to 6
Ingredients
- 1/4 cup olive oil
- 1 large onion, finely chopped
- 4 cloves of garlic, minced
- 1 red bell pepper, diced
- 1/2 teaspoon red pepper flakes (adjust to taste)
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- 1 bay leaf
- 1 28-ounce can of crushed tomatoes
- 1 1/2 cups of dry white wine
- 5 cups fish stock or clam juice
- Salt and freshly ground black pepper, to taste
- 1 pound mussels, scrubbed and debearded
- 1 pound clams, scrubbed
- 1 pound shrimp, peeled and deveined
- 1 pound firm white fish like cod, cut into bite-sized pieces
- Fresh parsley, chopped for garnish
Directions
1. Heat olive oil in a large pot over medium heat. Add the onion and cook until translucent—not browned—for about 5 minutes.
2. Stir in the garlic, red bell pepper, red pepper flakes, oregano, and basil. Cook for another minute until fragrant.
3. Add the crushed tomatoes, white wine, fish stock, and bay leaf. Season with salt and pepper. Bring the mixture to a simmer and let it cook for 30 minutes to meld all those flavors.
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