Description
This Best-Ever Cioppino is a hearty and aromatic Italian seafood stew that combines a rich tomato-based broth with a medley of fresh seafood, including white fish, shrimp, mussels, clams, and optional squid. Slowly simmered to allow the flavors to meld, this comforting dish is perfect for a cozy dinner, served with crusty bread to soak up the delicious broth.
Ingredients
For the Broth:
- 2 tablespoons olive oil
- 1 large onion, chopped
- 4 cloves garlic, minced
- 1 teaspoon red pepper flakes
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- 1 bay leaf
- 1 (14.5 oz) can crushed tomatoes
- 1 (14.5 oz) can diced tomatoes
- 2 cups seafood stock or water
- 1 tablespoon lemon juice
- Salt and pepper to taste
For the Seafood:
- 1 pound white fish fillets (such as cod or haddock)
- 1 pound shrimp, peeled and deveined
- 1 pound mussels, cleaned and debearded
- 1 pound clams, scrubbed
- 1/2 pound squid, cut into rings (optional)
- Fresh parsley for garnish
- Lemon wedges for serving
Instructions
- Prepare the Broth: In a large, heavy-bottomed pot or Dutch oven, heat the olive oil over medium heat. Add the chopped onion and cook, stirring occasionally, for about 5-6 minutes until softened and translucent. Add the minced garlic and cook for another minute until fragrant. Stir in red pepper flakes, dried oregano, dried basil, and bay leaf to let the spices bloom. Pour in the crushed and diced tomatoes and let cook for about 5 minutes to meld flavors and thicken the sauce slightly. Add seafood stock or water, stir, and bring to a gentle simmer. Cook uncovered for 15-20 minutes to develop flavors and thicken the broth. Season with salt, pepper, and lemon juice to balance the taste.
- Cook the Seafood: Add the white fish fillets to the simmering broth and cook for 5-7 minutes until they start to flake. Add the shrimp and mussels, gently stirring to combine, and cook for another 5-7 minutes until shrimp are pink and opaque and mussels have opened. Discard any unopened mussels. If using, add clams and squid at this stage and cook for an additional 3-4 minutes until clams open and squid is tender. Discard unopened clams.
- Final Touches: Gently stir the stew to mix seafood and broth. Taste and adjust seasoning with additional salt, pepper, or lemon juice if needed. Ladle the Cioppino into bowls, ensuring each serving has a variety of seafood. Garnish with freshly chopped parsley and serve with lemon wedges on the side for extra brightness. Pair with crusty bread or toasted baguette slices to soak up the flavorful broth.
Notes
- Use firm white fish like cod or haddock to hold up well during cooking.
- Discard any mussels or clams that do not open after cooking to ensure safety.
- Squid is optional but adds a nice texture and flavor complexity.
- Serve with crusty garlic bread for an authentic experience.
- You can substitute seafood stock with water if unavailable, though stock adds more flavor.
- Adjust red pepper flakes for desired spice level.
- Prep Time: 20 minutes
- Cook Time: 1 hour
- Category: Soup/Stew
- Method: Stovetop
- Cuisine: Italian
