Cioppino 2

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Servings: 4 Difficulty: Advanced
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A hearty Italian-American fish stew brimming with tender halibut and shellfish in a rich tomato broth
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Cioppino is a vibrant, rustic fish stew originating from San Francisco, perfect for bringing the flavors of the coast to your dinner table. This version features a robust base of sautéed aromatic vegetables like onions, celery, carrots, and green peppers, simmered in a savory blend of crushed tomatoes and tomato sauce. Fresh herbs like basil and bay leaf infuse the broth with aromatic warmth. The star of the show is the seafood: firm halibut steaks hold their shape beautifully alongside tender shrimp, sweet scallops, and briny clams or mussels. The result is a comforting, deeply flavorful meal with a bright acidity that cuts through the richness. Ideal for a cozy weeknight dinner or a special weekend gathering, this stew serves up ocean-fresh goodness in every spoonful.

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Cioppino 2

Author: chefs-mate Cooking Method: , , , Cuisine: Courses:
Difficulty: Advanced
Servings: 4 Calories: 436.4

Description

Cioppino is a vibrant, rustic fish stew originating from San Francisco, perfect for bringing the flavors of the coast to your dinner table. This version features a robust base of saut&# 195;©ed aromatic vegetables like onions, celery, carrots, and green peppers, simmered in a savory blend of crushed tomatoes and tomato sauce. Fresh herbs like basil and bay leaf infuse the broth with aromatic warmth. The star of the show is the seafood: firm halibut steaks hold their shape beautifully alongside tender shrimp, sweet scallops, and briny clams or mussels. The result is a comforting, deeply flavorful meal with a bright acidity that cuts through the richness. Ideal for a cozy weeknight dinner or a special weekend gathering, this stew serves up ocean-fresh goodness in every spoonful.

Ingredients

Directions

  1. Heat olive oil in a large heavy-bottomed pot or Dutch oven over medium heat.
  2. Add chopped onion, green pepper, sliced celery, shredded carrot, and minced garlic to the pot.
  3. Sauté the vegetables, stirring occasionally, until softened and fragrant, about 5-7 minutes.
  4. Stir in the canned tomatoes, tomato sauce, crumbled basil, bay leaf, salt, and pepper.
  5. Bring the mixture to a boil, then reduce heat to low and simmer uncovered for 45 minutes to allow flavors to meld.
  6. Cut the halibut steaks into 1-inch chunks.
  7. Add the halibut chunks, cleaned shrimp, scallops, and dry white wine to the simmering broth.
  8. Add clams or mussels (shucked or in shell) to the pot.
  9. Simmer gently for 5-8 minutes, or until the fish is opaque, shrimp are pink, and clams/mussels have opened.
  10. Remove the pot from heat and discard any unopened clams or mussels.
  11. Remove and discard the bay leaf.
  12. Ladle the stew into deep soup bowls, ensuring each serving gets a mix of fish and shellfish.
  13. Sprinkle with fresh parsley and serve immediately with crusty bread.

Nutrition Facts

Servings 4

Amount Per Serving
Calories 436.4kcal
% Daily Value *
Total Fat 15.9g25%
Saturated Fat 2.3g12%
Cholesterol 52.2mg18%
Sodium 5927.1mg247%
Total Carbohydrate 46.3g16%
Dietary Fiber 14.5g58%
Sugars 16.2g
Protein 34.9g70%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Keywords: cioppino, fish stew, halibut, seafood, shrimp, clams, mussels, scallops, tomato broth, italian, san francisco, dinner, comfort food, shellfish, white wine, herbs, basil, garlic, onion, celery
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