Cioppino
Dive into Deliciousness with Authentic Cioppino
Craving a taste of the Mediterranean? Look no further than Cioppino, a vibrant and flavorful seafood stew hailing from San Francisco! This isn’t just soup; it’s a celebration of the sea, packed with fresh fish, succulent shrimp, and briny mussels and clams. Cioppino (pronounced chop-PEE-noh) is traditionally made by Italian fishermen using the freshest catch of the day, and our recipe brings that authentic taste right to your kitchen.
This recipe is perfect for a cozy weeknight dinner or a special occasion. It’s surprisingly easy to make, and the aroma that fills your home as it simmers is simply irresistible. We’ve streamlined the process without sacrificing any of the rich, complex flavors that make Cioppino so beloved.
What makes our Cioppino special?
- Layered Flavors: We start with a base of sautéed fennel, onion, and garlic, building a fragrant foundation for the seafood. A touch of fennel seed and red pepper flakes adds warmth and complexity.
- Rich Broth: Using a combination of crushed tomatoes and seafood (or chicken/vegetable) stock creates a deeply flavorful broth that perfectly complements the seafood.
- Fresh Seafood: The key to a great Cioppino is, of course, the seafood! We recommend a mix of white fish (cod works beautifully), shrimp, scallops, mussels, and clams. Feel free to adjust the types of seafood to your preference and what’s available.
- Anise Kiss: A splash of anise liqueur (like Pernod or Pastis) adds a subtle licorice note that elevates the entire dish. Don’t skip this – it’s a secret ingredient that makes all the difference!
Serving Suggestions:
Cioppino is best served hot, with crusty bread for soaking up all that delicious broth. A simple green salad and a glass of crisp white wine complete the meal perfectly. Garnish with extra chopped parsley for a pop of freshness.
Frequently Asked Questions:
- What kind of fish is best for Cioppino? Cod, halibut, or snapper are all excellent choices. You can also use a firm white fish like pollock.
- Can I use frozen seafood? Yes, you can, but fresh seafood will always yield the best flavor and texture. If using frozen, be sure to thaw it completely before adding it to the stew.
- Can I make Cioppino ahead of time? While it’s best served fresh, you can make the broth a day ahead and store it in the refrigerator. Add the seafood just before serving.
- What if some of my mussels or clams don’t open? Discard any mussels or clams that don’t open after cooking. They are not safe to eat.
- Is there a substitute for anise liqueur? If you don’t have anise liqueur, you can omit it, but it does add a unique flavor. A small splash of dry sherry can provide a similar depth of flavor.
Get ready to impress your family and friends with this authentic and flavorful Cioppino! It’s a dish that’s sure to become a new favorite.
Cioppino
Ingredients
- 1/4 cup olive oil
- 2 bulbs fennel white part only, diced into 1/2 inch pieces
- 1 1/2 cups yellow onion diced
- 4 cloves garlic minced
- 1 tsp whole fennel seeds
- 1/2 tsp red pepper flakes
- 1 28oz can crushed tomatoes
- 4 cups chicken, vegetable or seafood stock
- 1 1/2 cups dry white wine like pino grigio
- 1/2 tbsp salt
- 1 lb white fish I used cod
- 1 lb shrimp
- 1 lb scallops
- 1 dozen mussels scrubbed
- 1 dozen clams or calamari pieces
- 1 tbsp anise liqueur like pernod or pastis
- 3 tbsp fresh parsley minced
Instructions
- In a large pot or Dutch oven, heat olive oil over medium heat. Add fennel and onion and cook until softened, about 5-7 minutes.
- Add garlic, fennel seeds, and red pepper flakes and cook for another minute until fragrant.
- Pour in crushed tomatoes and stock. Bring to a simmer and cook for 15-20 minutes to allow flavors to meld.
- Add fish, shrimp, scallops, mussels, and clams. Cook until seafood is cooked through and mussels/clams have opened (discard any that don't open), about 5-10 minutes.
- Stir in anise liqueur and parsley. Serve immediately.
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