Seafood Cioppino Recipe
Introduction
Seafood Cioppino is a comforting Italian-American stew bursting with rich tomato broth and a variety of fresh seafood. This warm and hearty dish is perfect for seafood lovers looking for a simple yet flavorful meal.
Ingredients
- 2 pounds seafood mix (such as clams, mussels, shrimp, and fish)
- 1 can (28 ounces) diced tomatoes
- 4 cloves garlic, minced
- 4 cups seafood broth or fish stock
Instructions
- Step 1: In a large pot, heat the broth and diced tomatoes together over medium heat until simmering.
- Step 2: Add the minced garlic and seafood mix to the pot. Cover and simmer gently for 10-15 minutes, or until the seafood is cooked through and tender.
Tips & Variations
- Use fresh seafood when possible for the best flavor and texture.
- Add a splash of white wine for extra depth in the broth.
- Include fresh herbs like parsley or basil as a garnish to brighten the dish.
- Serve over toasted bread or with crusty baguette to soak up the delicious broth.
Storage
Store leftover cioppino in an airtight container in the refrigerator for up to 2 days. Reheat gently on the stovetop over low heat to avoid toughening the seafood.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use frozen seafood for cioppino?
Yes, frozen seafood can be used, but be sure to thaw and drain it well before cooking to avoid watering down the broth.
What types of seafood work best in cioppino?
A mix of firm fish, shrimp, clams, and mussels works well, but you can customize based on availability and preference.
PrintSeafood Cioppino Recipe
This hearty Seafood Cioppino is a classic Italian-American stew bursting with fresh seafood simmered in a rich, garlicky tomato broth. Perfect for seafood lovers, this dish combines a medley of shellfish and fish with garlic, tomatoes, and broth to create a warm, comforting meal that’s easy to prepare on the stovetop.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Total Time: 40 minutes
- Yield: 4 servings 1x
- Category: Main Dish
- Method: Stovetop
- Cuisine: Italian-American
- Diet: Gluten Free
Ingredients
Seafood
- 1 lb mixed seafood (such as clams, mussels, shrimp, scallops, and firm fish chunks)
Broth and Sauce
- 1 can (28 oz) crushed tomatoes
- 4 cloves garlic, minced
- 2 cups seafood broth or fish stock
- 1 tbsp olive oil
- 1 tsp dried oregano
- 1 tsp dried basil
- 1/2 tsp crushed red pepper flakes (optional)
- Salt and freshly ground black pepper to taste
- Fresh parsley for garnish
Instructions
- Prepare the base: In a large saucepan or Dutch oven, heat olive oil over medium heat. Add the minced garlic and sauté until fragrant, about 1-2 minutes, ensuring it doesn’t brown to prevent bitterness.
- Add tomatoes and broth: Pour in the crushed tomatoes along with the seafood broth. Stir in oregano, basil, crushed red pepper flakes if using, salt, and pepper. Bring the mixture to a simmer.
- Simmer the broth: Allow the tomato broth to simmer gently for 15-20 minutes, letting the flavors meld and the sauce reduce slightly.
- Add the seafood: Carefully add the mixed seafood to the simmering broth. Cover the pot with a lid and simmer for about 5-7 minutes, or until the seafood is cooked through and shells have opened.
- Final seasoning and serve: Taste and adjust seasoning if necessary. Garnish with freshly chopped parsley and serve hot, ideally with crusty bread or over pasta.
Notes
- Use fresh seafood if possible for the best flavor.
- Ensure all shellfish are scrubbed and debearded before cooking.
- Do not overcook seafood to keep it tender and juicy.
- Can be made spicier by increasing crushed red pepper flakes.
- Serve with crusty bread to soak up the delicious broth.
Keywords: Seafood Cioppino, Italian seafood stew, tomato seafood stew, seafood recipe, easy seafood cioppino
