Cioppino
Cioppino is a seafood lover's dream come true, a flavorful and aromatic Italian-American seafood stew that celebrates the bounties of the sea. This delightful dish features a medley of fresh seafood, such as clams, mussels, shrimp, and fish, simmered in a rich tomato-based broth infused with garlic, herbs, and wine. The result is a complex and hearty stew that captures the essence of coastal Italy. Whether served as a special occasion centerpiece or a comforting indulgence, Cioppino offers a taste of the ocean's treasures in every spoonful. The combination of seafood and bold flavors creates a captivating and luxurious medley that makes Cioppino a cherished favorite for those seeking a memorable and elegant culinary experience. Immerse yourself in the delightful world of Cioppino, a seafood symphony that brings the coastal charm of Italy to your table.
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.
Notes
This Cioppino is a delightful and hearty Italian seafood stew with a variety of seafood simmered in a rich and flavorful tomato-based broth. It's perfect for a special occasion or a comforting meal. Enjoy!