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Cioppino Italiano is a classic Italian-American seafood stew that captures the essence of coastal cuisine. This hearty dish, brimming with fresh seafood and aromatic herbs, is perfect for gatherings and special occasions. Originating from San Francisco, this delightful recipe combines a variety of shellfish and fish, simmered in a rich tomato broth, making it a beloved favorite for seafood lovers. Follow this step-by-step guide to create your own Cioppino Italiano at home, and impress your family and friends with this flavorful dish.
Ingredients
- 2 tablespoons olive oil
- 1 onion, chopped
- 4 cloves garlic, minced
- 1 teaspoon red pepper flakes (optional)
- 1 can (28 ounces) crushed tomatoes
- 1 cup dry white wine
- 2 cups fish stock or broth
- 1 bay leaf
- 1 teaspoon dried oregano
- 1 pound large shrimp, peeled and deveined
- 1 pound mussels, cleaned
- 1 pound clams, cleaned
- 1 pound firm white fish (like cod or halibut), cut into chunks
- Fresh parsley, chopped (for garnish)
- Salt and pepper to taste
- Crusty bread (for serving)
Instructions
Step 1: Sauté the Aromatics
In a large pot or Dutch oven, heat the olive oil over medium heat. Add the chopped onion and sauté until translucent, about 5 minutes. Stir in the minced garlic and red pepper flakes, cooking for an additional minute until fragrant.
Step 2: Create the Base
Add the crushed tomatoes, white wine, fish stock, bay leaf, and dried oregano to the pot. Bring the mixture to a simmer, allowing the flavors to meld together for about 10 minutes. Season with salt and pepper to taste.
Step 3: Add the Seafood
Carefully add the shrimp, mussels, clams, and white fish to the pot. Stir gently to combine, ensuring the seafood is submerged in the broth. Cover the pot and cook for 5 to 7 minutes, or until the mussels and clams have opened and the shrimp are pink and cooked through.
Step 4: Serve and Enjoy
Remove the pot from heat and discard any unopened mussels or clams. Ladle the Cioppino Italiano into bowls, garnish with fresh parsley, and serve with crusty bread for dipping into the delicious broth.
FAQs
What type of fish is best for Cioppino?
Firm white fish such as cod, halibut, or snapper works best in Cioppino, as they hold their shape during cooking and absorb the flavors of the broth.
Can I use frozen seafood for this recipe?
Yes, you can use frozen seafood. Just make sure to thaw it properly before adding it to the stew to ensure even cooking.
How do I store leftovers of Cioppino Italiano?
Store leftovers in an airtight container in the refrigerator for up to 2 days. Reheat gently on the stove, adding a splash of water or broth if needed to loosen the stew.
What can I serve with Cioppino?
Cioppino is traditionally served with crusty bread for dipping. You can also pair it with a fresh salad or a side of pasta for a complete meal.
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