Cioppino – Seafood Stew
And just like that it is stew and soup weather. I tried making Cioppino and am happy with the results. My version is simple and satisfying offering the perfect excuse to visit the seafood market. After perusing a few recipes, I have adapted my recipe closely following this one.
There are some instant pot instructions in the notes. You know me, I am always good that way.
What Exactly is Cioppinno?
Cioppino is a classic Italian American stew that hails from San Francisco. It is festive and comforting and easy to put together.
My Cioppinno Story
Most of the recipes, I looked at had fairly large quantities of seafood. I offer you a more manageable 4 to 6 serving version. So naturally, you can double this if you want to accommodate a larger group. Most recipes call for white wine, but it looks red wine is also an option.
To keep things simple, I used fresh cod, bay shrimp, squid, and mussels. And if clams are more your thing, use them instead or along with the mussels. The shrimp adds some nice body to the dish, so I would say that it is a keeper. If you like the idea of a fish stew and are looking for something more Indian, here is my Bengali fish Stew.
Some more ideas for Simplicity
The base can certainly be done in the instant pot. You will find those instructions in the notes. This is not a push and dump affair, so I do not want to suggest such modifications. The different kinds of fish and seafood need to be added in order of cooking time.
My signature addition to the recipe is ramping it up with more herbs. The rosemary and thyme are my enhancements. The parsley and oregano are essential to the flavor of the dish.
You need good bread with the Cioppino. It is almost like a comforter in winter. It completes the season. And I learnt how to make sourdough baguettes. I think the baguettes are my favorite sourdough creation yet.
The next few weeks are beyond predictably busy at work. Meals like this are a lifesaver as they are festive and feel like a lot of work. This said, unlike some of dishes making a cioppino will entail a trip to your market. The assortment of fish needs to be fresh. So the only thing needed for the cioppino is a little planning.
Now without much fuss, here is my recipe.
A gorgeous seafood stew from San Francisco, Cioppino is a festive one pot meal.
Ingredients
- 1/4 cup extra virgin olive oil
- 4 shallots or 1 large onion diced
- 4 cloves of garlic, chopped
- 1 small fennel bulb, cut into small pieces
- 2 to 3 bay leaves
- 1 teaspoon red pepper flakes or to taste
- 2 cups diced tomatoes (canned with juices)
- 1 and 1/2 teaspoons salt
- 1 teaspoon dried oregano
- 1 teaspoon chopped thyme
- 1 cup white or red wine
- 2 cups water or broth
- 1 teaspoon chopped rosemary
- 3/4-pound white fish such as cod cut into pieces
- 1/2-pound shrimp, shelled and deveined
- 1/2-pound scallops or bay scallops
- 1/2 squid, cleaned and cut into rings
- 20 to 25 mussels or clams, scrubbed and de-bearded
- 1/2 cup chopped fresh parsley
Instructions
- In a large pot heat the oil and add in the shallots or onion and the garlic and fennel and cook for about 6 to 7 minutes, until fragrant.
- Add in the bay leaves, red pepper flakes, diced tomatoes, salt, oregano, thyme, and the wine and broth or water. Bring to a simmer and allow it to simmer for about 10 minutes. I use this time to prep and clean the seafood.
- Add in the white fish, shrimp, scallops and squid and cook for 2 minutes. Gently add in the mussels and cook until all the mussels open. Discard any mussels that do not open.
- Check the seasonings and add in the parsley. Serve hot with bread for dipping.
Notes
Instant Pot Instructions
Turn the instant pot on to sauté mode, heat the oil for about 2 minutes. Add in the shallots or onion and the garlic and fennel and cook for about 6 to 7 minutes, until fragrant. Add in the bay leaves, red pepper flakes, diced tomatoes, salt, oregano, thyme, and the wine and broth or water. Cover and set on 2 minutes of high pressure. I use this time to prep and clean the seafood. Do a quick release when you are ready and you can continue with the rest of the recipe after that.