Ingredients with Measurements:
- 1/4 cup olive oil
- 1 large onion, chopped
- 6 garlic cloves, minced
- 1/2 teaspoon red pepper flakes
- 1 can (28 ounces) crushed tomatoes
- 2 cups fish stock
- 1 cup dry white wine
- 1 bay leaf
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- 1/2 teaspoon dried thyme
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 pound mussels, scrubbed and debearded
- 1 pound clams, scrubbed
- 1 pound large shrimp, peeled and deveined
- 1 pound firm white fish, cut into chunks (such as halibut or cod)
- 1/2 cup chopped fresh parsley
Special equipment needed:
- Large pot or Dutch oven
- Wooden spoon
Step-by-step instructions:
1. Heat the olive oil in a large pot or Dutch oven over medium heat.
2. Add the onion and sauté until softened, about 5 minutes.
3. Add the garlic and red pepper flakes and sauté for another minute.
4. Add the crushed tomatoes, fish stock, white wine, bay leaf, oregano, basil, thyme, salt, and black pepper. Stir to combine.
5. Bring the mixture to a simmer and let cook for 10 minutes.
6. Add the mussels and clams to the pot and cover with a lid. Cook for 5 minutes.
7. Add the shrimp and fish to the pot and stir gently to combine. Cover with a lid and cook for another 5 minutes, or until the shrimp are pink and the fish is cooked through.
8. Discard any mussels or clams that do not open.
9. Stir in the chopped parsley and serve hot.
Time:
Preparation time: 20 minutes
Cooking time: 20 minutes
Temperature:
Simmer on medium heat
Serving size:
4-6 servings
Nutritional information:
Calories: 350
Fat: 12g
Carbohydrates: 18g
Protein: 40g
Sodium: 1300mg
Substitutions for ingredients:
- Fish stock can be substituted with chicken or vegetable stock.
- Dry white wine can be substituted with chicken or vegetable broth.
Variations:
- Add scallops or crab meat to the cioppino.
- Use canned clams instead of fresh clams.
- Add diced tomatoes instead of crushed tomatoes for a chunkier texture.
Tips and tricks:
- Make sure to scrub and debeard the mussels before cooking.
- Use a wooden spoon to gently stir the seafood to prevent breaking it apart.
- Serve with crusty bread for dipping in the broth.
Storage instructions:
Store leftovers in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat in a pot over medium heat until heated through.
Presentation ideas:
Serve the cioppino in individual bowls with a sprig of parsley on top.
Garnishes:
Garnish with a lemon wedge and a sprinkle of chopped parsley.
Pairings:
Serve with a crisp white wine, such as Sauvignon Blanc.
Suggested side dishes:
Serve with a side salad or garlic bread.
Troubleshooting advice:
- If the broth is too thin, let it simmer for a few more minutes to reduce and thicken.
- If the seafood is overcooked, reduce the cooking time or add it in stages.
Food safety advice:
- Make sure to discard any mussels or clams that do not open.
- Store leftovers in the refrigerator within 2 hours of cooking.
Food history:
Cioppino is a seafood stew that originated in San Francisco in the late 1800s by Italian fishermen.
Flavor profiles:
The cioppino has a rich tomato-based broth with a hint of spice from the red pepper flakes. The seafood adds a briny and sweet flavor to the dish.
Serving suggestions:
Serve the cioppino with a side of crusty bread for dipping in the broth.
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Taste: Savory, Tangy, Spicy, Herbal, Tomato, Seafood, Tomato-Y, Seafood-Y