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This rustic Italian seafood stew combines fresh shellfish and fish in a rich, garlicky tomato-wine broth. Ready in under an hour, it's both elegant and surprisingly simple.
Essential Ingredients:
- Mixed seafood (clams, mussels, cod, shrimp, scallops)
- Dry white wine: Adds depth
- Fresh fennel: Traditional flavor
- San Marzano tomatoes: Sweet and rich
- Fresh garlic and herbs
- Fish stock: Creates flavorful base
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Detailed Instructions:
- Build the Base
- Sauté aromatics until soft
- Add garlic and fennel
- Deglaze with wine
- Add tomatoes and stock
- Simmer 30 minutes
- Prepare Seafood
- Clean clams and mussels thoroughly
- Check for damaged shells
- Pat scallops completely dry
- Cut fish into equal pieces
- Cook Seafood
- Add clams and mussels first
- Wait for shells to open
- Add firm white fish
- Finally add shrimp and scallops
- Cook just until done
- Finish and Serve
- Season to taste
- Garnish with parsley
- Serve with crusty bread
- Provide shell bowls
Storage Tips:
- Remove shellfish from shells
- Store broth separately
- Use within 2 days
- Don't freeze
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Chef's Tips:
- Use wine you'd drink
- Check shellfish carefully before cooking
- Don't overcook seafood
- Serve immediately
The key to perfect cioppino is adding each type of seafood at the right moment to ensure nothing overcooks.
Frequently Asked Questions
- → What fish works best?
- Cod or halibut are ideal. Any firm white fish works.
- → How fresh should seafood be?
- Use the freshest possible. Shellfish should be alive until cooking.
- → Can I make it ahead?
- Best served fresh. Reheat gently to avoid overcooking seafood.
- → What to serve with it?
- Crusty bread for soaking up broth. Also good with pasta.
- → Can I freeze leftovers?
- Not recommended. Seafood texture suffers when frozen.