Taste the Sea with Cioppino
Hey, seafood lovers! Today, we’re embarking on a culinary adventure with a recipe that’s sure to transport you to the shores of Italy – Cioppino.
There’s something truly magical about Italian cuisine, with its emphasis on fresh, high-quality ingredients and bold, vibrant flavors. And Cioppino is no exception. With its rich, tomato-based broth, brimming with an array of fresh seafood and aromatic herbs, it’s a dish that’s as delicious as it is comforting.
Imagine the scene: a bubbling pot of Cioppino, filled to the brim with succulent shrimp, tender fish, plump mussels, and tender clams, all swimming in a fragrant broth infused with garlic, onions, and a splash of white wine. Each spoonful is a taste of the sea – briny, savory, and utterly irresistible.
But what makes Cioppino truly special is its versatility. Whether you’re serving it as an elegant dinner party main course or enjoying it as a cozy meal for two, it’s sure to impress even the most discerning seafood aficionado.
So, whether you’re a seasoned seafood lover or new to the delights of the ocean, Cioppino is the perfect choice for your next culinary adventure. Stay tuned for the recipe, coming soon to our blog. Until then, happy cooking and bon appétit!
Cioppino
Ingredients
- 2 tablespoons olive oil
- 1 onion chopped
- 2 cloves garlic minced
- 1 red bell pepper chopped
- 1 yellow bell pepper chopped
- 1 fennel bulb thinly sliced
- 1 can 14 ounces diced tomatoes
- 1 can 14 ounces crushed tomatoes
- 1 cup dry white wine
- 4 cups fish or seafood broth
- 1 bay leaf
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- 1/2 teaspoon red pepper flakes adjust to taste
- Salt and black pepper to taste
- 1 pound mixed seafood such as shrimp, mussels, clams, and white fish fillets
- 1/2 cup fresh parsley chopped
- Crusty bread for serving
Instructions
- In your Dutch oven, heat the olive oil over medium-high heat. Add the chopped onion and sauté for about 3-4 minutes until it becomes translucent.
- Stir in the minced garlic and sauté for an additional 1-2 minutes until fragrant.
- Add the chopped red and yellow bell peppers, as well as the thinly sliced fennel. Sauté for about 5-7 minutes until the vegetables start to soften.
- Pour in the diced tomatoes (with their juice), crushed tomatoes, and dry white wine. Stir to combine.
- Add the fish or seafood broth, bay leaf, dried oregano, dried basil, red pepper flakes, salt, and black pepper to the pot. Mix well.
- Bring the Cioppino to a boil, then reduce the heat to low, cover the Dutch oven, and let it simmer for about 20-30 minutes to allow the flavors to meld.
- Taste the Cioppino and adjust the seasonings with more salt and black pepper as needed.
- About 10 minutes before serving, stir in the mixed seafood. Make sure the seafood is submerged in the broth.
- Cover the Dutch oven again and let the stew simmer for an additional 5-7 minutes, or until the seafood is cooked through and the mussels and clams have opened. Discard any mussels or clams that do not open.
- Stir in the chopped fresh parsley.
- Serve the Cioppino hot, accompanied by crusty bread for dipping.
