Prepare to dive into the heart of San Francisco’s culinary scene with this seafood cioppino recipe. Packed with the freshest catch and simmered in a rich, tomato-based broth, this dish is a celebration of the sea’s bounty. Perfect for those who love to entertain or simply indulge in a luxurious meal at home.
Why This Recipe Works
- The combination of fresh seafood ensures a variety of textures and flavors in every spoonful.
- Simmering the broth with white wine and herbs infuses it with depth and complexity.
- Using high-quality canned tomatoes guarantees a rich and velvety base without the hassle of peeling fresh ones.
- This recipe is customizable, allowing you to use whatever seafood is freshest at your market.
- It’s a one-pot wonder, meaning less cleanup and more time to enjoy your meal.
Ingredients
- 1/4 cup olive oil
- 1 large onion, diced
- 4 garlic cloves, minced
- 1 fennel bulb, thinly sliced
- 1/2 teaspoon red pepper flakes
- 1 cup dry white wine
- 1 can (28 oz) crushed tomatoes
- 2 cups fish stock
- 1 pound mixed seafood (such as shrimp, scallops, mussels, and clams)
- Salt and pepper to taste
- Fresh parsley, chopped for garnish
Equipment Needed
- Large pot or Dutch oven
- Wooden spoon
- Knife and cutting board
- Measuring cups and spoons
Instructions
Step 1: Sauté the Aromatics
Heat the olive oil in a large pot over medium heat. Add the diced onion, minced garlic, sliced fennel, and red pepper flakes. Sauté until the vegetables are soft and fragrant, about 5 minutes. This builds the flavor foundation of your cioppino.
Step 2: Deglaze with Wine
Pour in the white wine, scraping up any browned bits from the bottom of the pot. Let it simmer until the wine is reduced by half, about 3 minutes. This step adds acidity and brightness to the dish.
Step 3: Add Tomatoes and Stock
Stir in the crushed tomatoes and fish stock. Bring the mixture to a boil, then reduce the heat to low and let it simmer for 20 minutes. The broth should thicken slightly and the flavors will meld together beautifully.
Step 4: Cook the Seafood
Add the mixed seafood to the pot. Cover and cook until the mussels and clams open and the shrimp and scallops are opaque, about 5-7 minutes. Discard any unopened shells. Be careful not to overcook the seafood to keep it tender.
Step 5: Season and Serve
Season the cioppino with salt and pepper to taste. Ladle into bowls and garnish with fresh parsley. Serve with crusty bread to soak up the delicious broth.
Tips and Tricks
For an extra layer of flavor, consider adding a splash of Pernod or other anise-flavored liqueur to the broth. If you’re not a fan of spicy food, you can reduce or omit the red pepper flakes. Always taste your broth before adding the seafood to adjust the seasoning as needed. For a thicker broth, you can puree half of the tomato mixture before adding the seafood. Lastly, don’t skip the fresh parsley garnish—it adds a pop of color and freshness.
Recipe Variations
- For a spicier version, add more red pepper flakes or a diced jalapeño with the aromatics.
- Substitute the fish stock with clam juice for a different flavor profile.
- Add chunks of firm white fish like halibut or cod for more variety.
- For a richer dish, stir in a tablespoon of butter at the end.
- Vegetarians can omit the seafood and add more vegetables like zucchini and bell peppers.
Frequently Asked Questions
Can I make cioppino ahead of time?
Yes, you can prepare the broth ahead of time and refrigerate it for up to 2 days. Add the seafood just before serving to ensure it’s perfectly cooked.
What’s the best wine to use?
A dry white wine like Sauvignon Blanc or Pinot Grigio works best. Avoid cooking wines as they can be too salty.
Can I freeze cioppino?
It’s best enjoyed fresh, but you can freeze the broth without the seafood. Thaw and reheat, then add freshly cooked seafood.
Summary
This seafood cioppino is a hearty, flavorful dish that brings the taste of the coast to your table. With fresh seafood, a rich tomato broth, and a few simple steps, it’s perfect for a special dinner or a cozy night in.