Cioppino Fish Stew

Wednesday, August 14, 2019
Cioppino stew is one of those fishermen delights that been around in my family for over 100 years.


If you have never heard of Cioppino which is an Italian fish stew, and love seafood, you're in for a treat.


The stew originated in San Francisco, California and is a popular Italian-American dish served there.


Fish stew is also referred to as Bouillabaisse (Provençal fish stew originating from Marseille, France) usually with onions and fennel, this doesn't have that in the recipe.


The stew is brimming with fresh seafood in a tomato and wine broth that tastes like the sea and very versatile on what you can add.


This is very rich in flavor and found in most expensive Italian restaurants on the menu.


Cioppino is a medley of delicious seafood, and you can add whatever you love in the fish family.


This dish is easy to make and has a rich tomato base that is perfect for sopping up the sauce with warm garlic bread or over a big dish of your favorite pasta.


A family favorite indeed that mom and grandma made around the holiday.


A fisherman's hearty old fashioned stew and total comfort meal.


Oh don't you worry if you're not a seafood lover, do try our lamb stew, chicken wing stew one-pan chicken zucchini stew, pressure cooker beer stew and


If you're a seafood lover, don't miss printing off this recipe, scroll down and let's get cooking cioppino!



this is a dish of vermicelli pasta with a fish stew on top that includes shellfish and regular white fish along with a rich wine tomato based sauce and called Cioppino  a dish based out of San Francisco






Great Memories



Today, if they were still alive, mom and dad would have been so proud of me to see I was able to duplicate her recipe with then many added additions of seafood.


My thoughts are always with them making this dish, and if we could only turn back time, I would have loved to make it for them.


The dish was still magnificent growing up and a warm memory of years past.


I left some older photos for you to see from years past below.


this is a dish of vermicelli pasta with a fish stew on top that includes shellfish and regular white fish along with a rich wine tomato based sauce and called Cioppino  a dish based out of San Francisco


The Good Old Days



This is an Italian favorite I grew up on, but not often.


It was always left for a special occasion or holiday, due to the expense of it and during the 1960s, times were tough.


We didn't have the luxury of what usually goes into the pot, but really any kind of fish will be great making fish stew.


This recipe will have suggestions of several kinds of fish to use, just add what you like or can afford.


this is a big pot of tomato sauce with all kinds of fresh seafood in the pot including on top is calamari, scallops, crab, shrimp and haddock




Holiday



Mom saved this seafood dish for Christmas Eve, she carried on the traditional 7 fish meals and this was one of them we had and looked forward too.


Of course, as I said, we had what was affordable as I said earlier, it was more of a poor man's cioppino using freshly caught trout, clams or mussels, shrimp and always calamari.


Dad loved it over his vermicelli or angel hair pasta, and bread was always served with this.


He would rip it off a full loaf to sop up this delectable sauce, it never went to waste, not one drop.




this is a dish of vermicelli pasta with a fish stew on top that includes shellfish and regular white fish along with a rich wine tomato based sauce and called Cioppino  a dish based out of San Francisco





Tips


  • Use all fresh herbs when available
  • For added sweetness without using sugar add 1 carrot
  • Use all fresh fish when available
  • Use only fresh plum tomatoes for the sauce
  • White white will be lighter in color for the sauce, use red if you like a deep color sauce
  • Always clean clams and mussels checking for unopened shells and discard them
  • Add other vegetable ingredients to taste and adapt the stew to your preferences
  • Add red pepper for a spicy hot Cioppino
  • Serve with hard-crusted Italian bread, Garlic bread or Pasta of choice





this is a dish of vermicelli pasta with a fish stew on top that includes shellfish and regular white fish along with a rich wine tomato based sauce and called Cioppino  a dish based out of San Francisco






Ingredients For Cioppino Fish Stew


  • olive oil
  • fresh garlic
  • fresh plum tomatoes pureed
  • imported whole plum tomatoes
  • dry white or red wine
  • chicken broth
  • fresh parsley
  • fresh basil leaves
  • chicken broth or fish broth
  • salt and pepper
  • granulated garlic powder
  • fresh oregano or use 1/4 teaspoon dried oregano
  • red pepper flakes






this is a dish of vermicelli pasta with a fish stew on top that includes shellfish and regular white fish along with a rich wine tomato based sauce and called Cioppino  a dish based out of San Francisco




Mussels and Clams




When using shellfish like mussels and clams, it's important to make sure they are all open when steaming them,



A tightly closed mussel or clam means they are dead and you don't know for how long.



Discard any that have broken shells or won't open, is my rule of thumb.





this is a shellfish variety of seafood in a white casserole dish all raw





Seafood Options:


  • shrimp
  • scallops,
  • lobster meat
  • crab meat from the legs
  • calamari tubes with tentacles
  • stone crab
  • clams, mussels, or oysters
  • haddock or other white fish





this is a big pot of tomato sauce with all kinds of fresh seafood in the pot including on top is calamari, scallops, crab, shrimp and haddock






Fresh Fish



Fish that is stale smells ‘fishy’, fresh seafood has little aroma except for a slight fresh ‘sea’ smell.


Signs that the seafood is fresh include bright shiny skin or shell, and in the case of fillets and steaks, bright lustrous flesh that doesn’t look dried out or discolored.

If there’s a bloodline, it should be bright red rather than dark or browning.


Some people say bright eyes are a good indicator, but eyes can go cloudy if they come into contact with ice, so cloudy eyes alone do not indicate that the fish is stale.


At the end of all probabilities, your nose knows.


If it smells bad, it gets tossed.





this is a dish of vermicelli pasta with a fish stew on top that includes shellfish and regular white fish along with a rich wine tomato based sauce and called Cioppino  a dish based out of San Francisco




Pin for later





this is a pin for later fish stew called Cioppino with all fresh seafood and pasta in a white bowl



More Favorite Recipes To Try:





Pasta, Seafood, Stuffed Tomatoes in a Wine Butter Sauce
Baked Italian Style Flounder
Escargot with wine, butter, and cheese
Seafood Medley Scampi Pasta
How to cook perfect Shrimp
Italian Tuna Casserole




this is a pin for later collage of fishman's stew otherwise known as Ciopinno and Italian medley of seafood in a rich wine sauce in a big saucepot






Fish Stew



Whatever type of stew you like, this can be adapted.


Make it any style you like, add potatoes, onions, carrots, and beans, the fish will still taste great.


This is the way our family loved this dish and I always make it the same way.


Cioppino, Italian style, mom's version will always be close to my heart, try her version, it's magnificent!



Watch My Quick Video Clip on Cioppino Fish Stew









Cioppinohttps://dashboard.mediavine.com/videos/fcrbbcc0rmkidqyp3bzu

Cioppino

Yield: 10
Author:
prep time: 35 Mcook time: 15 Mtotal time: 50 M
This is a hearty fisherman's stew that has a medley of shellfish in a tomato wine sauce. A hearty bowl of delicious Cioppino that can be served in a bowl with hard crusty bread or over pasta.

ingredients:

  • 4 tablespoons olive oil
  • 3 cloves garlic, minced or more to taste
  • 1 pound of fresh plum tomatoes pureed with a little pulp left
  • 1 -28 ounce can of imported plum tomatoes or 12 fresh peeled plum tomatoes left whole
  • 1 1/4 cups dry white or red wine
  • 1/4 cup chicken broth or more if needed
  • 3 tablespoons fresh parsley
  • 4 fresh basil leaves (Italian of course)
  • 1 cup chicken broth or fish broth from clams see notes
  • salt and pepper to taste
  • 1/4 teaspoon granulated garlic powder
  • 2 sprigs of fresh oregano or use 1/4 teaspoon dried oregano
  • red pepper flakes for adding heat Diavolo style
  • 1 lb. fresh haddock or other white fish fillets, cut in 1-inch pieces
  • 30 to 40 medium-sized cleaned shrimp or use extra large
  • 2 lbs of fresh or frozen assorted seafood (or just the ones you prefer) scallops, lobster meat, crab meat from the legs, or calamari tubes with tentacles ( if using lobster crab or stone crab, I remove the meat, but you can leave it in the shell)
  • 12 or more littleneck clams, mussels, or oysters or all three (Steam mollusks (clams, mussels, oysters) or use 1 (7 1/2 oz.) can minced clams
  • Note for clams and mussels: in a small amount of water (about a cup) add the shellfish until they just open. Set aside.
  • Strain and reserve the cooking broth in the place of chicken broth if you don't have the chicken broth.
  • Serving Suggestions:
  • Pasta of choice cooked to package instructions in salted water
  • Garlic bread or Hard crusted Italian bread

instructions:

How to cook Cioppino

  1. In an 8 quart saucepan, saute the garlic in oil for 1 minute, do not brown.
  2. Add all the tomatoes, wine, parsley, broth, granulated garlic, oregano, basil, and salt, pepper and hot pepper to taste.
  3. Simmer on low, covered for around 10 to 12 minutes.
  4. Add all preferred selected fish, shellfish, calamari, shrimps, scallops ( lobster or crab) and undrained canned clams.
  5. Bring just to boiling.
  6. Reduce heat, to low again and simmer for 7 to 12 minutes or until fish, shrimp will turn pink and most seafood cooks quickly.
  7. Reheat the cooked clams or mussels in the pot to warm up, we usually set this on top of the pasta for presentation, I am not fond of finding slivers of shell in my food, so I do not cook them in the sauce.
  8. The original way is to add them to the sauce and you certainly can do that.
  9. Health Tip on Fresh Clams and Mussels: scrub clam and soak in cold water for 15 minutes to make sure they are clean before cooking and no sand is in them.
  10. I always steam mussels and clams first to make sure they are fresh. If all of them don't open they need to be thrown away, I always use this method.
  11. If they are open when you purchase them to throw them away, they must be closed fresh are always closed and open during the steaming process.
  12. Serving, place the fish stew in a deep soup bowl and eat this with hard-crusted bread or add the pasta to the bottom of the plate and pour the stew over the pasta, add the opened mussels of clams on top.
Calories
420
Fat (grams)
16
Carbs (grams)
11
Fiber (grams)
2
Sugar (grams)
3
Sodium (milligrams)
1728
Cholesterol (grams)
219
fishermans stew, fish stew, cioppino, seafood stew, seafood Italian style, tomato fish stew
seafood, fish recipes, stew, shellfish recipes, comfort food
Italian American
Created using The Recipes Generator










Pin for later





this is a pin for later fish stew called Cioppino with all fresh seafood and pasta in a white bowl




For More Seafood Recipes Like This:






Shrimp and Haddock Linguine
Grilled Shrimp with Bowties
Calamari and Pasta
Shrimp Parm Vermicelli
Shrimp and Escarole




this is a big pot of tomato sauce with all kinds of fresh seafood in the pot including on top is calamari, scallops, crab, shrimp and haddock


Disclosure: This recipe was originally shared in 2009. It was edited and re-published in 2019.




19 comments

  1. I love Cioppino. I am going to have to try your version.

    ReplyDelete
  2. Lovely job with this fish stew. Wonderful ingredients cooked well.

    Bravo

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  3. I'm positively drooling. Such hot days, seafood really hits the spot.

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  4. Oh my, this would be so delicious to go along with spaghetti! You're making me hungry, Claudia. Just imagine the juicy seafood gourmet...hmm...mm... yummm..... Hope you're enjoying your day!
    Best wishes, Kristy

    ReplyDelete
  5. Never had Cioppino...I am sure that I love this as I love Italian food and seafood!

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  6. love fish stews...the more different kinds of fish are put in the better it tastes...

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  7. There is nothing like beautiful fresh fish and clams cooked in tomatos. I adore the flavors and when I go to Italy or France it is the first thing I look for on the menu. The dish looks wonderful.

    Regards,
    Patricia

    ReplyDelete
  8. Cioppino is so delicious! That top photo makes me want some with a piece of crusty bread. Oh, and a glass of wine would be nice too (smile).
    Nice, Claudia!

    ReplyDelete
  9. Yes indeed Claudia! This is my kind of good eating here! Seafood is always our "fruit de mere" or "Fruits of the sea"

    Bon appetit!
    CCR
    =:~)

    ReplyDelete
  10. My favorite. Either cioppino or seafood fra diavolo both terrific, but the crusty bread is a MUST with the cioppino.
    Love it!

    ReplyDelete
  11. Claudia, this is a beautiful, full bodied stew, sounds so flavorful I can just taste it by reading the ingredients.... great recipe

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  12. What a gorgeous Cioppino Claudia! This would be a delicious way to clean out my freezer!

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  13. I always drool when I smell Cioppino cooking at Whole Foods. I pick up a small container and I savor every bite. I've yet to try making my own, but this recipe looks too fabulous to pass up!

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  14. Wow, this looks and sounds amazing! I don't think I have had this specific dish before, but now I can try yours:)

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  15. Deliziosa, your version of this is purely decadent and totally wonderful. I need to stop at the fishmongers on the way home :D

    ReplyDelete
  16. I adore cioppino, I but seem to order it more than make it! Yours sounds so good that I need to give it a whirl!!

    ReplyDelete

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