Cioppino

Cioppino

My son went back up to the University for fall term and the final day he was home I made a big pot of Cioppino to share with our family for his send off dinner.  Cioppino is a fish stew that is of Italian American origin and is served at many seafood restaurants up and down the west coast of the United States, particularly in the San Francisco Bay area.  It is a spicy tomato based seafood stew generally prepared with fresh caught dungeness crab, live clams, shrimp, mussels, scallops, fish fillets and plenty of white wine.  Every time I make Cioppino it is never exactly the same as I made it last for I use what ever fresh fish and shellfish that I can find at my local store.

I love to make a vat of Cioppino when our family vacations at the Oregon Coast (talk about fresh seafood!) or when I have a large group of friends stop that by our home.   It’s easy to make and tastes delicious with a fresh picked green salad and crusty french bread.  Enjoy!  Tessa

Ingredients:

  • 2 cups chopped onions
  • 2 cups chopped fennel bulb
  • 3 Tbs olive oil
  • 4 cloves garlic minced
  • 2 bay leaves
  • 1 tsp dried oregano
  • 1 Tbs dried basil
  • 1/4 tsp cayenne pepper (or more to taste)
  • 2 cups white wine
  • 2 – 28 oz. cans diced tomatoes
  • 4 cups of seafood stock (I used vegetable stock this time)
  • 1 pound shrimp (cleaned, shelled and deveined)
  • 1 pound fresh clams (scrubbed well)
  • 1 pound fresh scallops
  • 1 pound fish such as halibut or salmon (cut into large chunks)
  • 1 pound cooked dungeness crab legs
  • salt and pepper to taste

Begin by grabbing an extra large dutch oven or pot with a snug lid.  Place on stove, with medium heat add the onions, fennel and olive oil.  Cook until onions become translucent.  Add garlic, bay leaves, oregano, basil, cayenne, wine, tomatoes and stock.  Stir well.  Cover, cook on medium low for about an hour and a half or until flavors marry.   Stir occasionally.  When nearly ready to serve, add fresh seafood and shellfish to the boiling stew, cover and cook for an additional 10-12 minutes or until shrimp is cooked through and the clams open.  Discard bay leaves and any unopened clams.  Taste and correct your seasonings.  Ladle into bowls, garnish with sprigs of fresh fennel leaves or fresh chopped parsley.  Makes about 12 – 14 servings.

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16 thoughts on “Cioppino”

  1. Sissi

    I have never heard of cioppino but I will certainly not forget it. It looks so appetising! I love every single ingredient. Thanks for sharing this wonderful recipe.

    1. Tessa Post author

      Hi Sissi! Cioppino is one of my favorite dishes to make. It’s easy, flavorful and looks stunning with the shellfish.

  5. mjskit

    Bobby and I love ciopino, especially Bobby. Whenever it’s on a menu, he orders it. I’ve never made it for him at home (bad wife :) ) and I guess I’m just going to have to do it some day soon. This looks delicious and I love those crab claws in the middle of the bowl there!

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