Cioppino is pretty much a fish stew. Contrary to popular belief, cioppino did not originate in Italy but is an Italian-American dish. It’s traditionally made from the catch of the day, so you should use fish you can get fresh (and hopefully local when possible). Typically the seafood is combined with tomatoes in a wine sauce, and served with toasted bread but the various combinations of ingredients are up to you.
With seafood reminiscent of summer and hot flavorful broth that welcomes fall it is a perfect September meal. It is extremely flavorful, light, fresh and filling! Pair with a salad and a side of garlic bread and you have yourself a perfect late summer/early fall meal.
- 3 tablespoons olive oil
- 1 onion, chopped
- 3 large shallots, chopped
- 2-3 celery stalks, chopped
- 5 large garlic cloves, finely chopped
- Crushed red pepper flakes (to taste)
- Tomato paste (1 tbsp plus)
- Anchovy paste (1 squirt)
- 1 large can diced tomatoes in juice
- 1 1/2 cups white wine
- 5 cups fish stock
- 1 bay leaf
- 1 pound clams, scrubbed
- 1 pound mussels, scrubbed, debearded
- 1 pound uncooked large shrimp, peeled and deveined
- 1 pound scallops
- 1 1/2 pounds assorted firm-fleshed fish fillets, we used cod, cut into 2-inch chunks
- Salt & Pepper
- Fresh chopped parsley
- Fresh Italian bread, cut in half
- Olive Oil
- 4-5 cloves chopped garlic
- Fresh chopped parsley
- Salt, pepper and red pepper flakes
Some ingredients I didn’t use that might be good additions: fennel (sautéed with the onions), capers, halibut (instead of cod though pricier), fresh tomatoes instead of canned, and some marscapone cheese in the sauce for a creamier flavor. Celery is optional.
Heat the oil in a very large pot over medium heat. Add the onion, shallots, and salt and saute until the onion is translucent, about 10 minutes.
Add the garlic and red pepper flakes, and saute 2 minutes. Stir in the tomato and anchovy paste.
Add tomatoes with their juices, wine, fish stock and bay leaf. Cover and bring to a simmer. Reduce the heat to medium-low. Cover and simmer until the flavors blend, about 30 minutes.
If your fish is thick like ours was, you should put it in first. Keep in mind none of the fish will take long to cook.
After 2 minutes or so, add the clams and mussels to the cooking liquid. Cover and cook until the clams and mussels begin to open, about 5 minutes.
Add the shrimp and scallops. Simmer gently until the fish and shrimp are just cooked through, and the clams are completely open, stirring gently, about 5 minutes longer (discard any clams and mussels that do not open).
Optional: Add a tbsp of butter for a nice finish.
Season the soup, to taste, with more salt and red pepper flakes. Sprinkle fresh parsley on top.
Ladle the soup into bowls and serve.
Simply place the butter, garlic, oil and parsley in a small pot and heat on medium. Don’t bring to a boil or simmer. You just want the garlic flavor to flavor the butter and oil.
Spread on the garlic bread, add salt and pepper, and bake in a 350 degree oven for 10 minutes or until golden brown. An optional treat: add some fresh mozzarella!