Imagine a steaming pot of rich, aromatic broth brimming with the freshest seafood, a culinary masterpiece that captures the essence of coastal Italian-American cuisine. Cioppino isn't just a stew; it's a vibrant celebration of the sea that will transport your taste buds straight to the bustling fisherman's wharf of San Francisco. This legendary seafood dish promises an explosion of flavors that will make your dinner guests swoon and your kitchen smell like a gourmet Mediterranean restaurant.
Prep Time: 20 mins
Cook Time: 40 mins
Total Time: 1 hrs
Cuisine: Italian
Serves: 6 servings
Ingredients
- 1 tablespoon olive oil
- 1 onion, chopped
- 3 cloves garlic, minced
- 1 can (28 oz) crushed tomatoes
- 1 cup white wine
- 1 cup fish stock
- 1 pound shrimp, peeled and deveined
- 1 pound mussels, cleaned
- 1 pound clams, cleaned
- Salt and pepper to taste
- Fresh parsley for garnish
Instructions
- Prepare all seafood by thoroughly cleaning mussels and clams, removing any beards or dirt. Rinse shrimp and pat dry with paper towels.
- Heat olive oil in a large, heavy-bottomed pot over medium heat. Add chopped onions and sauté until translucent and soft, approximately 5-6 minutes.
- Add minced garlic and cook for an additional 1-2 minutes, stirring constantly to prevent burning and release aromatic flavors.
- Pour in crushed tomatoes, white wine, and fish stock. Stir to combine and bring the mixture to a gentle simmer.
- Season the broth with salt and pepper, adjusting to taste. Allow the sauce to simmer and reduce slightly for about 15-20 minutes, which will concentrate the flavors.
- Add mussels and clams first, covering the pot and cooking for 3-4 minutes until shells begin to open.
- Gently add shrimp to the pot and cook for an additional 2-3 minutes until they turn pink and are just cooked through.
- Discard any shellfish that have not opened after cooking, as they may be unsafe to eat.
- Ladle the hot cioppino into large serving bowls, ensuring each portion has a variety of seafood.
- Garnish with freshly chopped parsley and serve immediately with crusty bread for dipping.
Tips
- Freshness is Key: Always use the freshest seafood possible. If your shellfish smell anything other than fresh ocean air, don't use them.
- Shell Selection: Discard any mussels or clams that don't open during cooking - this is a crucial food safety step.
- Wine Matters: Choose a crisp, dry white wine like Sauvignon Blanc or Pinot Grigio that complements the seafood's delicate flavors.
- Timing is Critical: Add seafood in stages to prevent overcooking. Shellfish cook quickly, so add shrimp last to maintain its tender texture.
- Bread Pairing: Serve with a crusty sourdough or French bread to soak up the delicious broth - it's practically mandatory!
- Make Ahead: The base tomato broth can be prepared in advance, making last-minute cooking a breeze.
Nutrition Facts
Calories: 350kcal
Carbohydrates: 15g
Protein: 35g
Fat: 12g
Saturated Fat: g
Cholesterol: 180mg
