Cioppino (seafood Stew) - BigOven 170248
Cioppino (seafood Stew)

Cioppino (seafood Stew)

Ready in 1 hour
18 review(s) averaging 4.6. 100% would make again

In Make Ahead Dinners collection

Top-ranked recipe named "Cioppino (seafood Stew)"

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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

Ingredients

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3 tablespoons olive oil
1 large fennel bulb; thinly sliced & diced
1 Onion; chopped
3 large shallots; chopped
2 teaspoons salt
4 large garlic cloves; finely chopped
3/4 teaspoon dried crushed red pepper flakes; (optional)
1/4 cup Tomato paste
2 15-oz cans diced tomatoes in juice; (with italian seasonings)
1 1/2 cups Dry white wine
5 cups fish stock; (vegetable or chicken can be substituted)
1 Bay leaf
1 pound clams; scrubbed
1/2 pound mussels; scrubbed, debearded
1 pound uncooked large shrimp; peeled and deveined
1 1/2 assorted firm-fleshed fish fillets; cut into 2-inch chunks
1 pound bay scallops

Original recipe makes 6 Servings

Servings  

Preparation

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....

Notes

BigOven Tip: Easily make this ahead of time and it makes great leftovers!

Credits

Added on Award Medal

Mmmm... Visible: Mussels, Scallops, Shrimp, Salmon, Halibut. photo by garyide garyide

Delicious! photo by gooberiam gooberiam

photo by ees55 ees55

photo by lpurganan lpurganan

Calories Per Serving: 391 Get detailed nutrition information, including line-by-line nutrition insights?  Try BigOven Pro for Free for 14 days!

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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 8 months ago
Yummy yummy in the tummy!! Best recipe EVER !!! It's different every time, even though I follow it to a T !!!
Beapryncess 1 year ago
jerradanderson 1 year ago
celineboffo 1 year ago
Very good mix of sea food
sophievt 1 year ago
Delicious!! Easy to make, classy and hearty.
gooberiam 1 year ago
Modify with red, green onion, red wine, salmon cut into one inch cubes, rosemary, parsley.
Bigstu 2 years ago
I quite enjoyed this dish. Quite hearty
Cheekygirl1984 2 years ago
Made 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
Maclee622 2 years ago
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