Cioppino is our go-to when we want a abundant and comforting fish dish. Served with crunchy bread to immerse yourself (or above the pasta like my family!), It is toast, rich and full of any fresh seafood you love.
Coon music
Cioppino comes from the Italian and Portuguese fishermen of San Francisco, who launched the capture of the day – crab, prawns, clams, mussels and fish – in a pot with tomatoes, garlic, wine and herbs. The result is a rich and abundant fish stew which is rich in flavor. It is perfect with crunchy bread for immersion, but my family loves it by spoon on the pasta. For another variation, try my Portuguese fish stew.
Because you will love this Cioppino recipe
Use everything the seafood seem better on the market. Cioppino is a flexible and wellness dish that brings the taste of the coast directly to your kitchen.
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What you need
Here are the ingredients for Cioppino. You will have to buy clams and fresh mussels, but feel free to use frozen fish and prawns. If you cannot find mussels or clams, I have provided replacements in “variations” below. See the Recipe card below for the exact measurements.
- Aromatic: Fennel, onion and garlic. If you have never cooked with fennel, it has a slight taste of licorice that moves while cooking.
- Condiment: Crushed chilli, Kosher salt
- Tomatoes: Crushed tomatoes (Tuner They are my favorites) forms the broth and the tomato paste deepens the flavor.
- White wine: Choose a dry white wine, like Pinot Grigio, okay enough to drink.
- Bay leaves Offer thin flavor and depth based on herbs.
- Fish: A firm and more fleshy white fish, such as hippoglossi, sea bass or monk fish, is the Best fish for Cioppino because it will do it His form is better old.
- Other seafood: Connect Littleneck, Mussili and Jumbo or look big
- Fresh herbs: Fennel branches, fresh thyme or parsley, to garnish
How to do cipoppino
This easy recipe Cioppino cooks in a pot and is ready in less than an hour from start to finish. See the recipe card at the bottom for printable indications.
- Fry the aromatic (Fennel, onion, garlic, chilli and salt) in a large pot until it is soft.
- Caramelizing tomato paste: Add the tomato paste and cook for a few minutes. It is made when it turns into a darker, red-mattone color and no longer attaches to the pan.
- Love the stew: Pour the wine and cook over low heat for a minute. Then, add the tomatoes, water and bay leaves. Cook over low heat and cover the bass for 20-25 minutes until the flavors merge.
- Cook the seafood: Add the clams and mussels, cover the pot and cook for 5 minutes. Add the prawns and fish and continue to cook until the clams and mussels open, the prawns become pink and the fish is opaque.
- How to serve: Discard the bay leaves and any non -open clams and mussels. Garnish with parsley or fennel fronts. Serve with many napkins and an extra bowl to launch the shells!
Variations
- If you can’t find fresh fennelUse fennel seeds.
- Fish options: If you are allergic or you can’t find one of the four, you can exchange it. Almost all seafood, such as lobster, squid or scallops, would be delicious.
- Keep me mild: Use black pepper instead of red.
- Jump the wine and use vegetable or chicken broth (or even more water). The fish stock would work even if you have it.
Serve suggestions
Here are some sides that would be fine with Cioppino for dinner:
- Carbohydrates: Use some crunchy bread to absorb all the broth. We love it with natural leavening bread. It is also good on pasta (my family’s favorite!) Or Rice.
- Vegetables: Add a lateral salad or roasted vegetables, such as asparagus or green beans.
Warehouse
- Refrigerate leftovers in an airtight container for a maximum of 3 days.
- Freeze for a maximum of 3 months.
- Heat The stew on the stove or on the microwave oven until hot.
Faq
Coon music Originally in San Francisco, California, in the early 1900s. Italian fishermen created this rich tomato -based stew by throwing anything Remaining seafood They had the grip since that day.
It is pronounced as “che-pee-no”.
Other fish recipes that you will love
For other ideas for dinner using seafood, take a look at my collection of fish recipes, as well as these Five delicious seafood recipes To inspire your next meal!
Product: 6 portions
Portion size: 1 ½ cups (2 prawns, 2 clams, ~ 4 mussels, 2 pieces of fish)
- 1 table spoon Olive extra-virgin oil
- 1 small Fennel bulb, chopped (about 1 cup)
- 1 middle onion, chopped (about 2 cups)
- 4 cloves of garlic, smashed
- From ¼ to ½ teaspoon Crushed pepper flakes
- 1 ¼ spoons Kosher salt
- 6 Oz can Tomato paste
- ¾ cup white wine
- 28 Oz can crushed tomatoes, Such as TuttoRosso
- 2 cups waterfall, *
- 2 Bay leaves
- 12 Deliver Littleneck, Fucking well
- ½ pound mussels, Fucking well
- 1 dozen jumbo shrimp
- 2 6 ounces Hippoglosso fillets, or any white fish, cut into 1 1/2 -inch cubes
- parsley, or fennel branches, to garnish
- crunchy bread, To immerse yourself the tasty broth (optional)
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Heat the oil in a large gran over medium heat; Add fennel, onion, garlic, chopped pepper bows and salt. Cook until aromatic and soft, 6-8 minutes.
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Add the tomato paste and cook until the pasta starts caramelizing. You can say that this is happening from the color that changes slightly darker (to a brick red) and no longer stick to the pan, about 3 minutes.
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Add the white wine and simmer, 1 minute. Add tomatoes, 2 cups of water and bay leaves. Cook over low heat, covered with low for 20-25 minutes, until the flavors merge. Add more water if necessary for the desired thickness.
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Add clams and mussels; Cover and cook, from 5 to 6 minutes. Add the shrimp and white fish; Cover and cook until the clams and mussels open completely, the prawns become pink and the fish is opaque and cooked through, another 8-10 minutes, launching in half. Discard the bay leaves and any unleasant way.
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Garnish with parsley or fennel fronts and serve.
Last step:
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- Save some fennel branches to garnish!
- A dry white wine, like Pinot Grigio, works better.
- The most fleshy white fish, such as hippoglossi, the sea bass or monk fish, work better as they will keep their shape. Most of all seafood can be added to this and benefit the flavor; The addition of lobster, squid and scallops makes more sense.
*DEpend on how much you want it.
Service: 1 ½ cups (2 prawns, 2 clams, ~ 4 mussels, 2 pieces of fish), Calories: 265 Kcal, Carbohydrates: 27 G, Protein: 28 G, Fat: 5 G, Saturated fat: 1 G, Cholesterol: 83 mg, Sodium: 1207 mg, Fiber: 6 G, Sugar: 13 G
