I’m thrilled to share one of my favorite recipes with you today: cioppino, a classic seafood stew. While the Eating Plebian website usually focuses on budget-friendly foods, this recipe is a delicious exception. I was lucky enough to have access to some shrimp and cod, but even if you have to buy them, I hope you’ll forgive me for going a bit over the usual $20 limit. This San Francisco Bay Area-credited dish is a simple and fantastic recipe once you get past the initial prep work. So, if you’re looking for an amazing seafood stew to make at home, this cioppino recipe is a must-try.
Special Equipment:
Medium to large Dutch oven
Ingredients:
Seafood
- 1 lb. jumbo shrimp, peeled and deveined
- 1 lb. little neck clams, live
- 1 ½ lbs. cod
Liquids and Pantry
- 4 cups Seafood stock (pre-made if necessary, but homemade is better)
- 2 (8 oz.) bottles of clam juice
- 2 (14.5 oz.) cans diced tomatoes with liquid (about 3 ½ cups)
- 1 cup dry white wine
- 2-3 tbsp. tomato paste
- 2 tbsp. extra virgin olive oil
Vegetables and Herbs
- ½ large onion, chopped
- 3 sticks celery, chopped (including greens)
- 2 chopped shallots
- 3-5 finely minced garlic cloves
- ½ bulb fennel, chopped
- 1 tbsp. oregano
- 1-1 ½ tsp. thyme (fresh or ground)
- ½ tsp. black pepper
- 1 1/2 tsp. salt (or to taste)
- Pinch of red pepper flakes (or more to taste)
- 4 tbsp. fresh parsley, chopped (for garnish)
Directions:
Prep the vegetables: Chop the onion, celery, shallots, garlic, and fennel. Have all your other ingredients measured and ready to go.
Heat the pot: Place a Dutch oven on the stovetop over medium heat and allow it to warm up.
Sauté the vegetables: Add the 2 tablespoons of extra virgin olive oil to the warm pot. Add the chopped onions, celery, and shallots. Sauté until they are about halfway to being translucent, taking care not to brown them.
Add aromatics and wine: Stir in the minced garlic and chopped fennel, cooking until fragrant. Pour in the cup of dry white wine and let it reduce for about 5 to 6 minutes.
Build the base: Add the diced tomatoes (with their liquid), oregano, thyme, black pepper, red pepper flakes, salt, and tomato paste to the pot. Stir until the tomato paste is fully distributed.
Simmer the broth: Pour in the two bottles of clam juice and four cups of seafood stock. Bring the mixture to a simmer and let it cook for about 20 minutes. Taste and adjust seasonings as needed, adding a little more salt if necessary.
Add the seafood:
Cut the cod into 1- to 1 ½-inch chunks.
First, add the cod pieces to the simmering stew. Cook for about 5 to 6 minutes.
Next, add the live little neck clams. Discard any that are open before cooking. Cook for about 3 to 4 minutes.
Finally, add the peeled and deveined jumbo shrimp. Cook for just a few minutes until the shrimp are pink and thoroughly cooked.
Serve: Ladle the cioppino into bowls, making sure to include some of the delicious broth. Garnish with the fresh chopped parsley. Serve immediately with warm bread.
