Cioppino
Cioppino is a fish stew derived from the various fish soups of Italian cuisine. Typically it consists of a combination of clams, shrimp, scallops, mussels and white fish with fresh tomatoes in a wine sauce, often served “as is” (as a stew), or over spaghetti or other long pasta (then, usually called “zuppa de pesce”). I did not include scallops in this recipe for purely selfish reasons – I absolutely adore them, but unfortunately, I am horribly allergic!!! Feel free to throw some in if you would like – just add them at the same time that you add the shrimp. Don’t let the length of the recipe scare you off from trying this meal.
Equipment
- 1 large (at least 6 quarts) stockpot or Dutch oven
- 1 slotted spoon or spatula
- 1 sieve or colander
- 1 large bowl
- tongs
- 1 fork
Ingredients
- 1 quart water (plus an additional 1/4 cup water)
- 1 cup dry white wine
- 2 onions, thinly sliced
- 1 stalk celery, chopped
- 3 sprigs parsley
- 1 bay leaf
- ¾ pound ocean perch or snapper fillets
- 1 can whole peeled tomatoes, undrained
- 1 tablespoon tomato paste
- 1 clove garlic, minced
- 1 teaspoon dried oregano
- 1 teaspoon salt
- ⅛ teaspoon black pepper
- ½ teaspoon sugar
- 16 hard-shell clams, scrubbed and soaked
- 16 mussels, scrubbed and beards removed
- ½ pound fresh medium shrimp, peeled and deveined
- 1 pound fresh halibut or haddock fillets, skinned and cut into 1-inch pieces
- 2 large potatoes, peeled and chopped
- 2 large ripe tomatoes, seeded and chopped
- 2 tablespoons chopped fresh parsley
Instructions
- Combine 1 quart of water, wine, onions, celery, parsley sprigs and the bay leaf in a large (at least 6 quarts) stockpot or Dutch oven. With the pot covered, bring the mixture to a boil over high heat, then reduce the heat to low. Add the perch and gently simmer uncovered for 20 minutes. Use a slotted spoon or spatula to remove the perch to a plate and set aside.
- Strain the stock through a sieve or colander into a large bowl (you can discard the onions, celery, parsley sprigs and bay leaf). Return the strained stock to the stockpot. Press the canned tomatoes (with juice) through the colander/sieve into the stockpot and discard the seeds. Into the stock pot, stir the tomato paste, garlic, oregano, salt, sugar and pepper.
- Simmer, uncovered, over medium-low heat for 20 minutes. Meanwhile, in a separate stockpot (or a saucepan) combine the clams, mussels and remaining 1/4 cup of water; cover, and cook over medium heat for 5 to 10 minutes or until the clams and mussels open – as they open, use tongs to immediately remove them from the pan or they will be overcooked. Discard any clams and mussels with unopened shells. Rinse clams and mussels under lukewarm; set aside.
- Add the halibut, potatoes and fresh tomatoes to the soup mixture in the large stockpot. Bring to a boil over high heat, then (right after it boils) reduce the heat to medium-low. Cover and cook for 12 to 15 minutes (or until potatoes are just fork-tender).
- Add the shrimp to the stockpot and cook over medium heat for just 1 to 2 minutes (just until shrimp turn opaque and pink).
- Using a fork, “flake” the reserved perch that was set aside earlier, and stir the perch, the reserved clams and mussels, and the chopped parsley into the pot until everything is heated through, and then serve immediately.
Video
Notes
Customize Your Seafood: Feel free to vary the seafood in your Cioppino based on your preferences and availability. Whether it's succulent shrimp, delicate scallops, or tender squid, make it your own seafood symphony. Don't forget to share your unique creations with us!