cioppino
This rustic catch-of-the-day seafood stew features an array of fresh seafood cooked in a rich tomato based broth. To maximize flavor and avoid wasting any part of the ingredients this recipe starts off by making homemade seafood broth with all the scraps from prepping. For the fish you can use whatever saltwater fish you have - for this stew I used a flounder and blue fish my husband caught!
What is Cioppino?
Cioppino is now a staple in most Italian restaurants in San Fransisco and is traditionally made with catch of the day seafood. This flavorful stew has deep roots in the community - Cioppino was created in the late 1800s by fishermen that fished off Meiggs Wharf. Whenever a fisherman would come back empty handed he would grab a large pot and walk around with it so other fishermen could chip in if they could, which then became his Cioppino. The other fishermen would then expect the same favor back if they ever came back empty handed. The name ‘Cioppino’ is said to stem from "‘Ciuppin’ which is a classic Italian soup with less tomato than Cioppino and the seafood is slow cooked until it’s falling apart.
Why make homemade broth?
The flavor of homemade broth is unbeatable. I have large ziplock bags in my freezer dedicated for veggie scraps, seafood scraps and chicken scraps, and when they fill up I use them to make homemade broth. With some dishes, like this Cioppino, making a broth out of the vegetable and meat scraps you’re using for the dish is an amazing way to deepen those flavors. While homemade broth takes hours to cook it’s very low effort. Just combine all your scraps in a large pot, fill with water, add seasonings and a dash of vinegar and let the ingredients do their thing!
How to make Cioppino?
Start by making the seafood broth. Combine all the fish and vegetable scraps and shrimp peels in a large pot and fill with water. Add 2 bay leaves, halved onion, small handful of whole black peppers, clam juice and halved celery rib. Season with a dash of white wine vinegar and salt. Bring the seafood broth to boil. Lower the heat down to medium low and cover, then continue to simmer for 2 hours. Once the seafood broth is close to being done start the Cioppino. In a large Dutch oven heat 1/4 cup of olive oil. Stir in chopped celery, chopped fennel bulb, chopped leek, 2 bay leaves, minced garlic cloves, chopped jalapeño, and chopped shallots. Season with a pinch of salt, chopped oregano and thyme, 1/2 tsp fennel seed and 1/4 tsp red pepper flakes. Sauté until tender, then push aside and add 1/4 cup of tomato paste. Cover and let the tomato paste warm up, then stir it in with the vegetables. Stir in 1 cup of white wine, bring to simmer, then stir in the chopped tomatoes. Once the tomatoes are simmering add 1/2 tbsp salt and 1/2 tsp sugar. Then stir in the crushed tomatoes. Bring to simmer. Strain the seafood broth using a fine sieve, discard the solids and add the fish stock in the Cioppino. Add 1/2 tbsp of salt and bring to simmer. Continue to simmer for 1 hour 45 minutes to 2 hours. Stir in the clams and cover. Simmer for about 5 minutes. Stir in the shrimp and mussels, then place the fish filets on top of the stew and gently press them under the broth. Bring to boil and cover. Cook for 15-20 minutes. Check the seasoning and add salt if needed.. Serve with parsley and fresh bread!
Tips
To fillet the fish start by scaling it. Once the scales are removed gut the fish and cut the gils open. Then use the spine to guide the knife and with smooth movement let the blade slide along the spine across the body separating the meat from the bones. Repeat on the other side, then use tweezers to remove any bones left in the meat.
Use an array of seafood for best flavor! This is a catch of the day stew - variety of fresh seafood is the key for best flavor!
Recommended products to make this recipe
*This page contains affiliate links. If you choose to purchase after clicking a link, I may receive a commission at no extra cost to you.
