Cioppino (Fisherman’s Stew)

Cioppino is a hearty and flavorful Italian-American seafood stew that hails from the coastal waters of San Francisco. This delightful dish combines an array of fresh seafood, including cod, shrimp, scallops, mussels, and clams, simmered in a savory broth of tomatoes, white wine, and aromatic herbs.

The addition of fennel adds a unique sweetness, while a hint of red pepper flakes provides just the right amount of warmth. Traditionally served with crusty sourdough bread, Cioppino is not just a meal; it’s a celebration of the ocean’s bounty, perfect for sharing with family and friends on a cozy evening.

Cioppino (Fisherman’s Stew)

Ingredients

¼ cup olive oil

2 cups fennel bulb , white part only, cut into ½-inch dice

1 ½ cup yellow onion , 1 large, cut into ½-inch dice

3 garlic cloves , pressed or minced

1 teaspoon whole fennel seeds

½ teaspoon red pepper flakes

1 28-ounce can crushed tomatoes

4 cups seafood stock

1 ½ cups dry white wine , such as Pinot Grigio

kosher salt and freshly ground black pepper

1 pound cod fillets , skin removed, cut into 2-inch dice

1 pound large shrimp , peeled and deviened

1 pound sea scallops , halved crosswise

1 dozen mussels , scrubbed

1 dozen littleneck clams or other small clam

1 tablespoon anise flavored liqueur such as Pernod or Pastis

3 tablespoons parsley minced

Instructions

Heat the olive oil in a heavy pot or Dutch oven over medium heat. Add the fennel and onion and sauté for 10 minutes, until tender.

Stir in the garlic, fennel seeds, and red pepper flakes and cook for 2 minutes, until fragrant.

Add the tomatoes, stock, wine, 1 tablespoon salt, and 1 teaspoon black pepper. Bring to a boil, lower the heat, and simmer uncovered for 30 minutes.

Add the seafood in the following order: first the cod, then the shrimp, scallops, and finally the mussels. Do not stir. Bring to a simmer, lower the heat, cover and cook for 10 minutes until the seafood is cooked and the shellfish open.

Stir in the liqueur, being careful not to break up the fish; cover and set aside for 3 minutes for the flavors to blend. Discard any mussels that have not opened.

Ladle into large, shallow bowls, sprinkle with parsley and serve with slices of sourdough baguette.

Notes

To make this cioppino even faster to cook on weeknights or for an easy get together, prepare the soup base up to 2 days before, refrigerate, then reheat and add the seafood before serving.

Recipe by Ina Garten, Cook Like a Pro. Reprinted by permission Clarkson Potter/Publishers.

Fresh Seafood: For the best flavor, use fresh seafood. If you can, buy from a reputable fishmonger to ensure quality.

Seafood Variations: Feel free to customize the seafood based on availability. You can substitute or add other shellfish like crab or lobster.

Fennel Flavor: The fennel adds a unique anise flavor. If you’re not a fan, you can reduce the amount or omit it altogether.

Wine Selection: A dry white wine like Pinot Grigio enhances the broth’s flavor. Avoid sweet wines, as they can alter the stew’s taste.

Cooking Time: Be careful not to overcook the seafood. Cook just until it’s opaque and the shellfish have opened to maintain tenderness.

Serving Suggestions: Cioppino is best served hot, garnished with fresh parsley. Pair it with crusty sourdough bread for dipping into the rich broth.

Storage: Leftovers can be stored in an airtight container in the fridge for up to 2 days, though the seafood’s texture may change upon reheating.

Thickening the Broth: If you prefer a thicker stew, you can add a bit of cornstarch mixed with water during the simmering phase.

Adjusting Spice Levels: Adjust the red pepper flakes according to your spice preference; you can reduce or omit for a milder stew.

Making Ahead: The stew can be made a day in advance; just add the seafood when you’re ready to serve for optimal freshness.

Nutrition Information:

Frequently Asked Questions:

What kind of seafood can I use in Cioppino?

You can use a variety of seafood, such as shrimp, scallops, mussels, clams, and different fish like cod, halibut, or tilapia.

Feel free to mix and match based on your preferences.

Can I make Cioppino ahead of time?

While the stew is best enjoyed fresh, you can prepare the base (vegetables and broth) ahead of time.

Add the seafood just before serving for the best texture.

Is Cioppino spicy?

The heat level is mild to moderate, depending on the amount of red pepper flakes you use.

Adjust the quantity to suit your taste.

What can I serve with Cioppino?

Cioppino pairs well with crusty sourdough bread, rice, or a simple green salad.

Can I substitute seafood stock with something else?

Yes, if you don’t have seafood stock, you can use vegetable stock or chicken broth, although it may alter the flavor slightly.

Do I have to use anise-flavored liqueur?

The liqueur adds a unique flavor, but it can be omitted if you prefer.

You can substitute with a splash of additional white wine or omit it altogether.

How do I know when the seafood is cooked?

Seafood is cooked when it becomes opaque and firm.

Mussels and clams should open up; discard any that remain closed.

Can I freeze leftover Cioppino?

It’s not recommended to freeze Cioppino with the seafood, as it can affect the texture.

However, you can freeze the broth and add fresh seafood when reheating.

What type of wine works best in Cioppino?

A dry white wine like Pinot Grigio or Sauvignon Blanc works well.

Avoid sweet wines, as they can alter the dish’s balance.

How can I make Cioppino gluten-free?

Ensure that your seafood stock and any other packaged ingredients are gluten-free.

You can serve it without bread or with gluten-free alternatives.