Ingredients with Measurements:
- 1/4 cup olive oil
- 1 large onion, chopped
- 4 garlic cloves, minced
- 1/2 teaspoon red pepper flakes
- 1 can (28 ounces) crushed tomatoes
- 2 cups chicken broth
- 1 cup dry white wine
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- 1/2 teaspoon dried thyme
- 1 bay leaf
- 1 pound mussels, scrubbed and debearded
- 1 pound clams, scrubbed
- 1/2 pound shrimp, peeled and deveined
- 1/2 pound scallops
- 1/2 pound firm white fish, such as halibut or cod, cut into chunks
- Salt and freshly ground black pepper
- Chopped fresh parsley, for garnish
Special equipment needed:
- Large pot or Dutch oven
- Ladle
Step-by-step instructions:
1. Heat the olive oil in a large pot or Dutch oven over medium heat.
2. Add the onion and garlic and cook until softened, about 5 minutes.
3. Add the red pepper flakes and cook for another minute.
4. Add the crushed tomatoes, chicken broth, white wine, oregano, basil, thyme, and bay leaf.
5. Bring to a simmer and let cook for 20 minutes.
6. Add the mussels, clams, shrimp, scallops, and white fish to the pot.
7. Season with salt and pepper.
8. Cover and cook until the seafood is cooked through and the mussels and clams have opened, about 10 minutes.
9. Discard any mussels or clams that do not open.
10. Ladle the cioppino into bowls and garnish with chopped parsley.
Time:
Preparation time: 20 minutes
Cooking time: 35 minutes
5. Temperature:
Medium heat
Serving size:
4-6 servings
Nutritional information:
Calories: 350
Fat: 12g
Carbohydrates: 18g
Protein: 38g
Sodium: 1000mg
Substitutions for ingredients:
- Instead of chicken broth, you can use fish or vegetable broth.
- Instead of white wine, you can use red wine or seafood stock.
- Instead of mussels and clams, you can use other shellfish such as crab or lobster.
- Instead of halibut or cod, you can use other firm white fish such as sea bass or snapper.
Variations:
- Add chopped fennel or celery to the onion and garlic mixture.
- Use canned or fresh diced tomatoes instead of crushed tomatoes.
- Add a pinch of saffron for a more complex flavor.
- Add diced potatoes or carrots for a heartier soup.
Tips and tricks:
- Make sure to scrub and debeard the mussels before cooking.
- Use fresh seafood for the best flavor.
- Serve with crusty bread for dipping.
Storage instructions:
Store leftover cioppino in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat cioppino in a pot over medium heat until heated through.
Presentation ideas:
Serve cioppino in individual bowls with a slice of crusty bread on the side.
Garnishes:
Garnish with chopped fresh parsley.
Pairings:
Serve with a crisp white wine such as Pinot Grigio or Sauvignon Blanc.
Suggested side dishes:
Serve with a side salad or garlic bread.
Troubleshooting advice:
- If the seafood is overcooked, it will become tough and rubbery.
- If the soup is too thick, add more chicken broth or white wine to thin it out.
Food safety advice:
- Make sure to discard any mussels or clams that do not open.
- Store leftover cioppino in the refrigerator and consume within 3 days.
Food history:
Cioppino is a seafood stew that originated in San Francisco in the late 1800s. It was created by Italian fishermen who would use the catch of the day to make a hearty soup.
Flavor profiles:
Cioppino is a rich and flavorful soup that is slightly spicy and has a tomato-based broth. The seafood adds a briny and slightly sweet flavor.
Serving suggestions:
Serve cioppino as a main course for a special occasion or dinner party.
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Region: Italian