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Cioppino

Cioppino
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Perfect Cioppino is a hearty Italian-American seafood stew featuring a vibrant medley of shrimp, crab, clams, mussels, and white fish simmered in a rich, aromatic tomato broth infused with garlic, herbs, white wine, and spices. This comforting and flavorful dish is easy to prepare, customizable to your taste, and perfect for both casual weeknight dinners and special occasions.

Ingredients

Scale

Seafood

  • 1/2 lb shrimp, peeled and deveined
  • 1/2 lb crab legs or crab meat
  • 1/2 lb clams, scrubbed and rinsed
  • 1/2 lb mussels, scrubbed and rinsed
  • 1/2 lb firm white fish (such as cod, halibut), cut into chunks

Tomato Broth

  • 2 cups crushed tomatoes
  • 1 cup white wine (Sauvignon Blanc or Pinot Grigio recommended)
  • 2 cups seafood stock or clam juice
  • 1 tbsp olive oil
  • 1 medium onion, finely chopped
  • 2 stalks celery, finely chopped
  • 3 cloves garlic, minced
  • 2 bay leaves
  • 1/2 tsp red pepper flakes (adjust to taste)
  • Fresh parsley, chopped (for garnish and finishing)
  • Fresh basil leaves (optional), chopped
  • Juice of 1 lemon
  • Salt and freshly ground black pepper, to taste

Instructions

  1. Prepare the Aromatic Base: Heat 1 tablespoon of olive oil in a large pot over medium heat. Sauté the finely chopped onions, celery, and minced garlic until softened and fragrant, about 5 minutes. This mixture forms the flavorful backbone of the broth.
  2. Build the Tomato Broth: Add crushed tomatoes, white wine, seafood stock or clam juice, bay leaves, red pepper flakes, and fresh basil (if using) to the pot. Stir well and bring to a gentle simmer. Let the mixture cook for about 15 minutes to allow the flavors to meld.
  3. Add the Seafood: Begin by adding the firm seafood such as chunks of white fish and crab legs. Cover and cook for 5 minutes. Then add the shrimp, mussels, and clams. Cook covered for an additional 5 to 7 minutes, until the shellfish open and the shrimp turn pink and opaque. Discard any unopened shellfish.
  4. Final Seasoning and Fresh Herbs: Remove the pot from the heat and discard the bay leaves. Stir in freshly chopped parsley and squeeze in the lemon juice. Taste the stew and adjust seasoning with salt, pepper, or additional red pepper flakes if desired.
  5. Serve Hot with Crusty Bread: Ladle the Cioppino into bowls making sure to include a good balance of broth and seafood. Serve immediately with crusty bread or garlic toast to soak up the flavorful broth.

Notes

  • Use the freshest seafood available for best flavor and texture.
  • Do not overcook shellfish; remove from heat as soon as clams and mussels open and shrimp are pink.
  • Deglaze the sautéed aromatics with white wine to deepen the broth’s flavor.
  • Simmer gently to keep the broth clear and delicate.
  • Serve with rustic sourdough or baguette for dipping.
  • Recipe is naturally gluten-free; just be sure bread or crackers are gluten-free if serving alongside.

Nutrition

Keywords: cioppino, seafood stew, Italian-American, shrimp, crab, clams, mussels, fish, tomato broth, gluten free

Find it online: https://mealsbymary.com/cioppino/