Cioppino

Cioppino is a rich and flavorful seafood stew that originates from San Francisco, where Italian fishermen would combine the fresh catch of the day with tomatoes, wine, and aromatic herbs to create a hearty and satisfying dish.

This recipe features a beautiful medley of shellfish and fish, including littleneck clams, mussels, prawns, and halibut, all simmered in a fragrant broth made with fennel, shallots, garlic, and a splash of white wine.

The result is a savory, slightly spicy stew that’s perfect for a cozy dinner, especially when served with crusty baguette and a squeeze of fresh lemon to balance the richness. Whether you’re a seafood lover or simply looking for an elegant, comforting meal, this Cioppino is sure to impress.

Cioppino

Ingredients

60 ml extra-virgin olive oil

1 bulb fennel, chopped, fronds reserved

2 shallots, finely chopped

2 garlic cloves, thinly sliced

1 tsp. dried oregano

1/2 tsp. chilli flakes

Salt

Freshly ground black pepper

360 1/2 ml dry white wine

2 (400g) can chopped tomatoes

1 (236ml) bottle clam juice

480 ml water

2 dried bay leaves

1 5-cm thick strip orange zest (optional)

1 dozen littleneck clams, scrubbed

1 dozen mussels, scrubbed

450 g prawns, peeled and deveined

450 g halibut, skin removed and cut into 2.5-cm pieces

Freshly chopped parsley, for serving

Baguette, for serving

Lemon wedges, for serving

Instructions:

Step 1

Heat oil in a large pot over medium heat.

Add fennel and shallots and cook until soft and translucent, 6 minutes.

Add garlic, oregano, and chilli flakes and season with salt and pepper.

Cook until fragrant, 1 minute more.

Step 2

Add wine and let boil until reduced by half, 3 to 5 minutes, scraping up browned bits with a wooden spoon.

Add tomatoes, clam juice, water, bay leaves, and orange zest (if using).

Stir to combine, bring to a low simmer, and cook, stirring occasionally, for 20 minutes.

Step 3

Remove bay leaves and orange zest.

Add clams to simmering stock, cover, and cook for 5 minutes.

Uncover, add mussels in an even layer, then prawns, then halibut.

Do not stir. Cover again and cook for 5 more minutes, or until all clams and mussels are opened and prawns and fish is cooked through and opaque.

Discard any unopened mussels and clams.

Season with salt and pepper to taste.

Step 4

To serve, ladle soup into bowls and top with fennel fronds and chopped parsley.

Serve with baguette and lemon wedges on the side.

Notes:

Fish Substitutions:

Substitute halibut with other firm-fleshed fish like cod, snapper, or sea bass based on personal preference or availability. Ensure the fish is fresh and cooked until opaque.

Orange Zest Addition:

The orange zest adds a subtle citrus note to the Cioppino. While optional, it enhances the flavor profile. If preferred, omit it for a more traditional taste.

Tomato Options:

Use fresh tomatoes (about 4-5 medium-sized, diced and peeled) instead of canned tomatoes for a fresh taste. Adjust seasoning accordingly.

Seafood Safety:

Discard any clams or mussels that do not open during cooking to ensure safe consumption of fully cooked shellfish.

Wine Choice:

Use a dry white wine like Sauvignon Blanc or Pinot Grigio for the Cioppino. The choice of wine influences the dish’s flavor, so use one you enjoy.

Make-Ahead and Reheating:

Cioppino reheats well and can be prepared ahead of time. Store it in the refrigerator for up to 2 days and gently reheat on the stove. Add additional broth if needed.

Wine Substitution:

If omitting wine, consider using additional clam juice or fish stock to maintain the depth of flavor in the Cioppino.

Freezing Consideration:

While Cioppino can be frozen, note that the texture of the seafood may change upon thawing. Freeze without the seafood and add fresh seafood when reheating.

Side Dish Options:

Serve Cioppino with a variety of side dishes like a light salad, garlic bread, or simple risotto to complement the rich seafood flavors.

Shellfish Alternatives:

Use other shellfish such as scallops or crab meat as alternatives to littleneck clams and mussels. Adjust cooking times based on the seafood used.

Nutrition Information:

YIELDS: 6 | SERVING SIZE: 1

Frequently Asked Questions:

Can I substitute the halibut with another type of fish?

Absolutely, you can use other firm-fleshed fish such as cod, snapper, or sea bass as a substitute for halibut.

Is it necessary to include the orange zest, or can I skip it?

The orange zest adds a subtle citrus flavor, but it’s optional.

You can omit it if you prefer a more traditional Cioppino flavor.

Can I use fresh tomatoes instead of canned tomatoes?

Yes, you can use fresh tomatoes. Use about 4-5 medium-sized tomatoes, peeled and diced, as a substitute for the canned tomatoes.

How do I know if the clams and mussels are safe to eat?

Discard any clams or mussels that do not open during cooking.

This ensures that only the safe and fully cooked shellfish are consumed.

What kind of wine is best for Cioppino?

A dry white wine, such as Sauvignon Blanc or Pinot Grigio, works well.

Choose a wine you enjoy, as the flavor will influence the dish.

Can I prepare Cioppino ahead of time and reheat it later?

Yes, Cioppino reheats well. Store it in the refrigerator for up to 2 days and gently reheat on the stove.

Add additional broth if needed.

Is it possible to make Cioppino without wine?

Yes, you can omit the wine, but it adds depth of flavor.

Consider using additional clam juice or fish stock as a substitute.

Can I freeze Cioppino for later consumption?

While it can be frozen, the texture of the seafood may change upon thawing.

If freezing, do so without the seafood, and add it fresh when reheating.

What can I serve as a side dish with Cioppino other than a baguette?

A light salad, garlic bread, or even a simple risotto can complement Cioppino.

Choose something that balances well with the rich seafood flavors.

Are there any alternatives to littleneck clams and mussels?

You can use other shellfish like scallops or crab meat as alternatives to clams and mussels.

Adjust cooking times accordingly based on the seafood used.