Seafood Cioppino
It was luring me. Making its beguiling qualities present at every turn. Cioppino. First I watched a celebrity chef make it on TV. Next, a friend of mine found a seafood cioppino recipe and emailed it to me. A few weeks later, I came across yet another version of seafood cioppino in a beloved cookbook, previously undiscovered. And again, fish soup, printed in the next edition of my favorite magazine. Seafood Cioppino. I couldn’t escape it.
American-Italian Tradition
Pronounced “Chip-een-o.” An American creation from San Francisco. Fishermen and fishmongers, mostly Italian immigrants, invented this at the market. As the story goes, one said to another, “Can you chip-in-o some fish?” “Si!” “And you, chip-in-o some clams?” “Si, si.” This continued until every necessary item was “chipped in” for a fantastic communal meal. Who knows if this is truly how cioppino came to be, but I love the thought of it.
The Perfect Casual or Show-Off Meal
Regardless of its humble and formally unknown origin, this is the most lovely seafood stew I have ever had the honor of tasting. This is no Tuesday night, throw-together dinner. A good Seafood Cioppino Recipe is an event in a bowl! The broth alone is a wonderfully complex fusion of robust and delicate flavors. And the seafood—anything you add clams or lobster to can’t be bad. This is a perfect show-off meal, but it can certainly be served in a casual setting.
Seafood Selection
Ingredients that must be “chipped in” include: white fish (cod, halibut, pollock), shellfish (lobster, crab, shrimp) and mollusks (oysters, clams, mussels) Some recipes I’ve seen included 5-6 different types of seafood. But, I’m a less is more kind of girl, so 1 item from each group for me. Any variety is acceptable. Just buy the freshest seafood you can find.
Wine Selection
The wine you select is important. Use a light red like a Rioja or Pinot Noir. The wine produces brilliant color and intense depth of flavor. Choose a wine you would drink. You don’t want to ruin your high-quality seafood with lousy wine. The lesson learned here: When an opportunity presents itself over and over, take it as a sign from above! Something delicious is bound to come out of it. My Seafood Cioppino Recipe, is a culmination of what I considered the highlights in several different recipes I found. I hope you enjoy it as much as I do!
Cioppino Ingredients:
Olive Oil Large Fennel Bulb Large Onion Garlic Cloves Tomato Paste Dried Tarragon, or fresh tarragon Fresh Thyme Saffron, large Crushed Red Pepper Bay leaf Salt Wine – Pick a light red or a white. Diced Tomatoes Seafood Stock Little Neck Clams or mussels Firm White Fish Large Raw Shrimp – peeled Flour Lemon Wedges
What does cioppino mean in Italian?
Cioppino is not technically Italian. It is a fish stew that is originally based out of San Francisco. It is a classic Italian-American dish.
What is Seafood Cioppino?
This seafood stew is traditionally made with the fisherman’s catch of the day, and since it started in San Francisco that catch of the day was generally crab, clams, shrimp, scallops and fish.
How long does this keep in the fridge?
You can keep this in an airtight container in your fridge for up to 4 days. A note to consider is that seafood warmed up for the second time can sometimes have a rubbery texture. You can freeze cioppino for up to 3 months, then thaw at room temperature and gently rewarm.
Other Fabulous Seafood Recipes
Shrimp Scampi Greek Pasta Cajun Hot Shrimp Dip (with Cream Cheese) Easy Jambalaya Tom Yum Soup (Hot and Sour Soup) Instant Pot Shrimp Pasta in Vodka Sauce Salmon Burgers with Sweet Potato Slaw One Pot Shrimp Black Bean Rice Skillet Cooking Fish 101 (How to Cook Fish Perfectly)
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