Welcome to the delightful world of Cioppino, a hearty seafood stew that’s perfect for sharing with loved ones! This dish is bursting with flavor and is sure to impress anyone at your dinner table.
Cooking Tips
Don’t rush the stock-making process! This part’s so satisfying, as it builds the base for a rich and flavorful stew.
Serving Suggestions
Pair your cioppino with a lovely glass of white wine and some warm, crusty bread to soak up all that delicious broth. Trust me, you'll love it!
Ingredients
- Base Ingredients:
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- Seafood:
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Instructions
- Make Seafood Stock:
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Step 1- Make Seafood Stock: Use kitchen shears to cut open the crab legs and remove the meat, then place the cracked shells into a stock pot. Remove shells and tails from shrimp then add to the stockpot. Add enough water to the pot to cover the shells by about an inch. Add a pinch of salt. Cook over medium high heat until water reaches a bare simmer. Add clams and mussels on top (don't stir) and cover pot. Cook for 2-3 minutes, until shells open up. Uncover, remove from heat and set aside.
- Tomato Base:
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Step 2- Prepare Tomato Base: Add oil to a large Dutch oven over medium heat. Stir in onion, fennel and 2 teaspoons kosher salt. Cook until onion is soft and translucent, 8-10 minutes. Stir in garlic and red pepper flakes then cook for 1 minute. Add tomato paste and stir well. Add wine and cook for 2 minutes. Stir in crushed tomatoes, bay leaf, and oregano.
- Strain Stock:
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Step 3- Strain Seafood Stock: Set clams and mussels aside and strain seafood stock through a fine mesh strainer with a cheesecloth over it (if you don't have a cheesecloth, just don't add the bottom tablespoons of liquid, that may have sand in it) into a measuring cup. Add 4 cups seafood stock to the pot. Bring to a simmer, reduce heat, cover pot, and simmer for 30 minutes.
- Add Seafood:
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Step 4- Add Seafood to Stew: Just before you're ready to serve the stew, bring to a simmer, stirring. Cut the fish into 1 inch pieces and drizzle fish and shrimp with a little oil, and season with salt and pepper. Add the fish, cover, reduce heat and simmer for 3 minutes. Stir in shrimp and crab and simmer about 2-3 minutes, just until shrimp are pink. Stir in steamed clams and mussels. Taste the sauce and add more seasoning, if needed. Sprinkle with fresh parsley.
- Serve:
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Step 5- Serve Cioppino: Ladle stew into bowls and serve with fresh lemon wedges, crusty bread, and extra bowls for placing shells in (and lots of napkins)!
Nutrition
- Calories: 450, Fat: 20g, Carbs: 30g, Protein: 35g
Cooking techniques
Building a rich seafood stock is crucial for enhancing the overall flavor of your cioppino. This technique not only intensifies the taste but also adds depth to the dish.
Variations or substitutions
Feel free to swap out seafood based on your preference or what's available! You can use scallops, squid, or even other types of fish.
Storage tips
Leftover cioppino can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove, adding a splash of water or broth if needed.
Notes
For those with shellfish allergies, ensure to use only the fish and avoid shellfish. Adjust red pepper flakes to control the spice level.
