Dive into the rich, savory flavors of this classic Cioppino, a seafood stew that brings together a delightful medley of shrimp, cod, crab, and clams in a tomato-based broth. Perfect for a special dinner, this dish is a feast for both the eyes and the palate, served with crusty grilled bread for a complete meal.
Cioppino has become a celebrated dish in our home, especially during the colder months when we crave something warm and comforting. My husband, a seafood enthusiast, was thrilled when I first made this for a cozy weekend dinner. The aroma of simmering seafood, garlic, and herbs filled the kitchen, drawing everyone in. By the time it was served, the anticipation was palpable, and the dish did not disappoint. Now, it’s a meal we all look forward to, especially when we want to treat ourselves to something truly special.
Why This Cioppino Recipe?
- Seafood Extravaganza: This Cioppino is loaded with a variety of seafood, making it a true feast for seafood lovers.
- Rich and Flavorful: The combination of white wine, tomato paste, and a rich seafood stock creates a broth that’s both hearty and flavorful.
- Easy to Make: Despite its gourmet appearance, this recipe is straightforward and perfect for impressing guests without too much hassle.
- Perfect for Entertaining: Serve this Cioppino with grilled crusty bread for an elegant and satisfying dinner that’s sure to impress.
Ingredients:
- 2 pounds (900 g) 16-20 count shell-on raw deveined shrimp, thawed
- 2 quarts (1.9 liters) seafood or fish stock
- 2 10-ounce (285 g) cans whole belly clams (juice reserved)
- 1 small bunch fresh flat-leaf parsley
- 1/2 cup (120 ml) extra virgin olive oil, divided
- 1 cup (150 g) yellow onion, diced
- 1 cup (150 g) shallots, diced
- 1 medium bunch scallions, sliced (tops and bottoms)
- 1 cup (150 g) green bell pepper, diced
- 2 tablespoons (12 g) fresh garlic, minced
- 1 1/2 cups (360 ml) white wine
- 1 6-ounce (170 g) can tomato paste
- 1 28-ounce (795 g) can whole San Marzano tomatoes, squished by hand
- 1 1/2 teaspoons (3 g) dried oregano
- 1/2 teaspoon (1 g) freshly ground black pepper
- Pinch of red pepper flakes
- 2 pounds (900 g) thick cod filets, cut into 2–3 inch pieces
- 1 16-ounce (450 g) can refrigerated crab meat, Jumbo Lump or Claw Meat
- Kosher salt, to taste
- Parmesan cheese, for serving (optional)
- 1 loaf crusty bread, for serving
Directions:
- Begin by peeling the shells off the thawed shrimp, setting the peeled shrimp aside for later use. Place the shrimp shells in a medium pot, along with the seafood stock and the reserved juice from the canned clams. Add the parsley stems and bring the mixture to a boil. Lower the heat to a fast simmer, allowing the liquid to reduce to 1 ½ quarts. Once reduced, strain the stock, discarding the solids, and keep the stock warm for later.
- In a large 7-quart soup pot or Dutch oven, heat 1/3 cup of the olive oil over medium-high heat. Add the diced onions, shallots, scallions, green bell pepper, and minced garlic. Stir and cook the mixture for about five minutes, or until the vegetables begin to soften.
- Pour in the white wine and let it simmer for three minutes. Then, stir in the tomato paste, followed by the squished whole San Marzano tomatoes along with their juice.
- Add the warm seafood stock, dried oregano, black pepper, and a pinch of red pepper flakes. Bring the mixture to a simmer and cook for an additional five minutes, or until the vegetables are fully tender.
- Gently add the cod pieces and shrimp to the pot, cooking just until the cod begins to flake, about 3-4 minutes. Stir in the canned clams and crab meat, mixing gently to combine.
- Continue heating until the Cioppino reaches serving temperature. Taste the broth and adjust the seasoning with salt as needed.
- While the Cioppino is cooking, prepare the bread. Slice the loaf into thick slices, brush both sides with the remaining olive oil, and grill on a ribbed grill pan until golden and crispy on both sides.
- Serve the Cioppino in bowls, garnished with chopped parsley and a side of grilled bread. If desired, sprinkle with Parmesan cheese for an extra layer of flavor.
Notes:
- Make It Your Own: Feel free to add other types of seafood like mussels or scallops to customize the dish to your liking.
- Leftover Tips: This stew tastes even better the next day, as the flavors continue to meld. Store leftovers in the fridge and reheat gently on the stove.
- Bread Pairing: For a delicious twist, try serving the Cioppino with garlic bread instead of plain crusty bread.
