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Ciopinno is a fish/seafood stew deriving from Italy and is usually prepared from the catch of the day, which explains the many regional versions. While touring Italy my then nine year old son couldn't get enough of this dish. Although he ordered it at least once a day, every restaurant served it a little differently in terms of sauce and seafood/fish. This only made it more appealing to him! It's never the same twice so go ahead and make the base and add any fish/seafood you like according to your local market. Serve with thick crusty bread for dipping and tiramisu for dessert!
"This was amazing. I added a little extra red pepper just because I tend to like things a little spicier. So easy to put together too. For the seafood I did mussels, scallops, shrimp, and a filet of Chilean sea bass. The flavors and textures were to die. I can't wait to make it again! "- aschick11
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Top-ranked recipe named "Cioppino (seafood Stew)"
Heat the oil in a very large pot over medium heat. Add the fennel, onion, shallots, and salt and saute until the onion is translucent, about 10 minutes. Add the garlic and 3/4 teaspoon of red pepper flakes, and saute 2 minutes. Stir in the tomato 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.
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, scallops and fish. 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). Remove bay leaf.
Season the soup, to taste, with more salt and red pepper flakes.
Ladle into bowls using a slotted spoon and then ladel just enough juice on top for dipping. Serve with thick home-made crusty bread for dipping.
Notes from Laura:
Don't be afraid to substitute. Try orange roughy, talapia, crab legs, etc....
BigOven Tip: Easily make this ahead of time and it makes great leftovers!
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kellieprincekealiher 2 months ago
aschick11 3 months agoThis was amazing. I added a little extra red pepper just because I tend to like things a little spicier. So easy to put together too. For the seafood I did mussels, scallops, shrimp, and a filet of Chilean sea bass. The flavors and textures were to die. I can't wait to make it again!
Beapryncess 1 year agoYummy yummy in the tummy!! Best recipe EVER !!! It's different every time, even though I follow it to a T !!!
jerradanderson 1 year ago
celineboffo 1 year ago
sophievt 1 year agoVery good mix of sea food
gooberiam 1 year agoDelicious!! Easy to make, classy and hearty.
Bigstu 1 year agoModify with red, green onion, red wine, salmon cut into one inch cubes, rosemary, parsley.
Cheekygirl1984 1 year agoI quite enjoyed this dish. Quite hearty
Maclee622 2 years agoMade this dish using the recipe exactly as written. The broth is rich but missing the mark just a little. I will add saffron next go round. This is a keeper
Gbulli195 2 years agoExcellent! My husbands favorite. I added fresh basil and oregano also. Broth is sooo good.
Lansari 2 years agoLoved it. Luscious and yummy. I did the lobster bouillon too... was nice and thick instead of watery. Thanks
garyide 2 years agoOutstanding and memorable dinner! Takes time and planning, but this isn't difficult. (I normally do BBQ, but was able to pull this off to many raves...) Following were my adjustments: - Added 1/2 tsp Cayanne pepper - Used 1 can tomato paste - 1/4 Cup Parsley - 3/4 Tsp Bail - 1/2 Tsp Oregano - Lobster boullion rather than fish. (Check your local higher end supermarket) - Cut back on salt to 1 Tsp - Cut back on red pepper flakes to 1/2 Tsp Simmered for 2 hours (to let the flavors set in - I did this because I started too early. :) ). For seafood I used a bag of mixed frozen seafood (Calamari, shrimp, mussels, scallops) from Costco; plus 2 frozen salmon steaks; 1 Halibut steaks; 1/2 Lb shrimp, 1 Lb scallops I pre-cooked to almost done on the grill. Put in calamari 1 hour before other seafood for tenderness. Cranked heat to high and brought to full boil, dumped in uncooked seafood for 5 min, then finally the pre-cooked mussels and served. We doubled the above and it was enough for 12 generous servings. I would rate the Zesty at 1-2 stars. It had a little kick, but each piece of seafood still had a distinctive flavor. I've eaten Cioppino at many places around the world including Italy, Spain, and Carribbean and I will humbly say that this is the best we've ever had. I wouldn't change a thing. I forgot to take a photo of the finished product. Since there were only 8 of us, I'm looking forward to leftovers tonight. :)
Rowena80233 3 years agoAlmost identical to the way I make mine. In the true spirit of Cioppino, mine changes every time based on the seafood I have or procure at the time. One of my favorite meals!!
stickysidedown 3 years agoI didn't think I could pull this off, but it came out amazing and fed my girlfriend and for a whole week! Will make again. May ease up on the red pepper next time. My girlfriend is sensitive to heat.
nickkay11 4 years agoI used more red pepper for extra spice!
Esch 4 years agoExcellent! Easy make and everyone loved it.
hanan@home 5 years ago[I posted this recipe.]