Cioppino Ala Miron

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Servings: 6 Difficulty: Advanced
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A hearty San Francisco-style seafood stew simmered in a rich tomato broth
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Cioppino is a classic Italian-American seafood stew that originated in San Francisco, known for its vibrant flavors and generous portions. This version, Cioppino Ala Miron, features a robust base of sautéed aromatics like garlic, onions, and celery, simmered in a savory tomato and wine broth. The dish comes together with a variety of fresh seafood, including firm fish fillets, succulent shrimp, and tender clams, all cooked until just done to preserve their delicate textures. The result is a comforting, aromatic meal with a perfect balance of sweetness from the tomatoes and briny depth from the shellfish. ItâÂÂs an ideal choice for a cozy dinner party or a special weekend treat, offering a restaurant-quality experience at home. Serve it hot with crusty bread to soak up the delicious sauce.

Cioppino Ala Miron recipe image
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Cioppino Ala Miron

Author: chefs-mate Cooking Method: , , Cuisine: Courses:
Difficulty: Advanced
Servings: 6 Calories: 1660.8

Description

Cioppino is a classic Italian-American seafood stew that originated in San Francisco, known for its vibrant flavors and generous portions. This version, Cioppino Ala Miron, features a robust base of saut&# 195;©ed aromatics like garlic, onions, and celery, simmered in a savory tomato and wine broth. The dish comes together with a variety of fresh seafood, including firm fish fillets, succulent shrimp, and tender clams, all cooked until just done to preserve their delicate textures. The result is a comforting, aromatic meal with a perfect balance of sweetness from the tomatoes and briny depth from the shellfish. ItâÂÂs an ideal choice for a cozy dinner party or a special weekend treat, offering a restaurant-quality experience at home. Serve it hot with crusty bread to soak up the delicious sauce.

Ingredients

Directions

  1. Heat olive oil in a large heavy-bottomed pot or Dutch oven over medium heat.
  2. Add chopped onions, celery, garlic, and parsley, and sauté until softened and fragrant, about 5-7 minutes.
  3. Stir in paprika and freshly ground pepper, cooking for another minute until spices are toasted.
  4. Add canned tomatoes, tomato sauce, and red wine (or sherry) to the pot, stirring to combine.
  5. Bring the mixture to a gentle simmer, then reduce heat and let it cook for about 30 minutes to develop flavors.
  6. While the sauce simmers, prepare the seafood: cut fish fillets into bite-sized chunks, clean and crack the crabs, and scrub the clams.
  7. Add the fish pieces and cracked crabs to the simmering sauce.
  8. Cover and cook gently for about 10-12 minutes, or until the fish is almost cooked through.
  9. Add the shrimp and clams to the pot, covering them with the sauce.
  10. Continue cooking for 3-5 minutes, or until the shrimp are pink and the clams have opened.
  11. Remove any unopened clams and discard.
  12. Ladle the hot cioppino into warm soup bowls, ensuring each serving gets a variety of seafood.
  13. Serve immediately with warm French bread for dipping.
  14. Optional: Reserve some sauce before adding clams to serve over cooked linguine as a side dish.

Nutrition Facts

Servings 6

Amount Per Serving
Calories 1660.8kcal
% Daily Value *
Total Fat 40.8g63%
Saturated Fat 6.7g34%
Cholesterol 85.1mg29%
Sodium 228.0mg10%
Total Carbohydrate 256.6g86%
Dietary Fiber 17.7g71%
Sugars 11.5g
Protein 88.4g177%

* 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, seafood stew, italian, fish, shrimp, clams, tomato sauce, garlic, onion, basil, parsley, celery, red wine, dinner, comfort food, san francisco, seafood, stew, simmer, broth
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