Welcome to Kelly’s Kitchen! Today we have a beloved San Francisco dish. It was invented in the late 1800s by the Italian fishermen of San Francisco’s North Beach. Cioppino is a healthy, hearty tomato-based seafood stew that contains the leftover seafood from the day’s catch. So you can get creative with your favorite seafood and shellfish. I have a seafood blend from Trader Joe’s with scallops, shrimp, and calamari. Also, I have some wild-caught Alaska cod and Bar Harbor canned clams. Let’s jump in!
Cioppino Ingredients
Extra-virgin Olive Oil
Onion
Celery Ribs
Kosher Salt
Black Pepper
Garlic Cloves
Red Pepper Flakes
Tomato Paste
Dried Oregano
Dry White Wine
Canned San Marzano Tomatoes
Bay Leaves
Bottled Clam Juice
Seafood Stock or Vegetable Stock
Canned Clams
Bag of Mixed Frozen Seafood
Skinless Flaky White Fish
Flat-leaf Parsley, chopped
How to Prepare Cioppino
Step 1
In a large pot over medium heat, heat oil. Add onion, celery, salt, pepper and cook, stirring occasionally, until softened, about 5-7 minutes. Then, add the minced garlic and red pepper flakes. Continue to cook, stirring constantly, until garlic is fragrant, 1 to 2 minutes.
Step 2
Add tomato paste and oregano and cook, stirring, 1 minute. Now, add wine, raise heat to medium-high, and cook until cooking liquid is reduced by half, 5 to 7 minutes.
Step 3
Add tomatoes with their juice, bay leaves, clam juice, and stock. Bring to a boil, reduce to a simmer and cook, covered, for 25-30 minutes. Taste and adjust seasoning.
Step 4
Add clams, shrimp, calamari and scallops.
Step 5
Arrange the fish on top of the stew, cover, and simmer until the fish and shrimp are firm and opaque, about 5 minutes more. Discard bay leaves and stir in parsley.
Well, everyone, I hope you give Cioppino a try. It’s naturally healthy and really easy. It comes together pretty quickly and it’s super delicious! Thank you all for spending some of your Sunday with me. If you’re looking for another great stew recipe, try my recipe for Classic Beef Stew. Keep in touch, take care, and be well! xo Kelly
Key Equipment
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Cioppino
Ingredients:
- 2 tbsp. extra-virgin olive oil
- 1/2 Onion diced
- 2-3 Celery Ribs diced
- 1 tsp. Kosher Salt
- 1/2 tsp. Black Pepper
- 3 Garlic Cloves minced
- 1/2 tsp. Red Pepper Flakes
- 1/2 tbsp. Tomato Paste
- 1 tsp. Dried Oregano
- 1 cup Dry White Wine
- 1 28- oz. Can San Marzano Tomatoes hand-crushed
- 2 Bay Leaves
- 1 8- oz. Bottle Clam Juice can leave out and use the canned clam water
- 1.5 cups Seafood Stock or Vegetable Stock
- 2 6.5- oz Cans of Clams plus the packing water, if not using clam juice
- 1 16- oz. Bag of Shrimp Scallops, and Calamari (or any combination you prefer), defrosted
- 1 lb. Skinless Flaky White Fish like Cod Bass, Halibut, or Haddock, cut into 1-inch pieces
- 2-3 tbsp. Flat-leaf Parsley chopped
Instructions:
- In a large pot over medium heat, heat oil. Add onion, celery, salt, pepper and cook, stirring occasionally, until softened, about 5-7 minutes. Add the minced garlic and red pepper flakes. Continue to cook, stirring constantly, until garlic is fragrant, 1 to 2 minutes.
- Add tomato paste and oregano and cook, stirring, 1 minute. Now add wine, raise heat to medium-high, and cook until cooking liquid is reduced by half, 5 to 7 minutes.
- Add tomatoes with their juice, bay leaves, clam juice, and stock. Bring to a boil, reduce to a simmer and cook, covered, for 25-30 minutes. Taste and adjust seasoning.
- Add clams, shrimp, calamari and scallops.
- Arrange the fish on top of the stew, cover, and simmer until the fish and shrimp are firm and opaque, about 5 minutes more. Discard bay leaves and stir in parsley.
Did you make this recipe?
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