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Authentic Cioppino Recipe // Delicious Italian Seafood Stew

Byamazingfoodstv


Cioppino Recipe is loaded with fresh seafood and cooked in a delicious tomato and vegetable broth and served up with parsley and sourdough bread!

If you’re a seafood fan, then this Cioppino Recipe may be your new favorite recipe.

I called my buddy to come destroy this cioppino recipe with me because he’s obsessed with seafood, but his wife is allergic.

He tweeted me a gif that said this was the best day of his life haha. After you try this Cioppino Recipe, you might agree with that.

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Ingredients for this Focaccia Bread Recipe

For the Stew:

• 2 tablespoons olive oil
• 1 peeled and small diced yellow onion
• 4 finely minced cloves of garlic
• 3 small diced stalks of celery
• 1 seeded and small diced green bell pepper
• 1 seeded and small diced red bell pepper
• 2 cups of fish stock
• 2 28-ounce cans whole peeled tomatoes, crushed with hands
• sea salt and pepper to taste
• chopped parsley and crushed red pepper flakes for garnish

For the Seafood:

• 1 pound of manilla clams
• 1 pound of mussels
• 8 ounces of large U-15 peeled, deveined tail on shrimp
• 1 pound of crab legs, broken down
• 8 ounces of squid, tubes sliced

Feeds 6

Prep Time: 20 minutes

Cook Time: 1 hour

Procedures:

1. In a large pot over medium heat, add in the olive oil.
2. Next, add in the onions, garlic, celery and peppers and saute for 4 to 6 minutes or until lightly browned.
3. Pour in the stock and tomatoes and stew over low heat for 20 minutes. Season well with salt and pepper.
4. In a large pot of boiling salted water, batch cook the seafood from whatever takes the longest amount of time to cook to the shortest.
5. Add in the clams and cook for 3 to 4 minutes and then add in the mussels and cook for 3 to 4 minutes. All of the shells should be open.
6. Transfer the shellfish to the cioppino stew and mix in.
7. Next, add the shrimp and the crab legs and cook for 2 to 3 minutes and then add in the squid and cook for 1 to 2 more minutes or until done.
8. Also add this to the stew and stir.
9. Serve the cioppino with chopped parsley and optional crushed red pepper flakes and sliced sourdough bread.
10. Enjoy!

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50 Comments

  3. I'm OK to boil or blanch just for a bit on just the clams and mussels to remove beards and sand stuff, but NEVER on shrimps and fish that are very easy to cook.. Flavors should go to the soup not the boiling water, esp your shrimp is already pre-cooked Lol.. Thanks for the great history though.

  7. TY for the content.
    some old timers from the bay told me that it wasnt so much the catch of the day, but more of the incidental catch.
    various types of shell fish and fish. the fisherman would all "chip in" withwhat they had that day. maybe its more of chipped in than chopped. hence the name

  8. You steam the seafood, and lost all that delicious good juice into a pot of water!😳. Why didn’t you cook the seafood in the tomato broth ! I agree with everything else you did but oh my goodness so much flavor lost! Unless I’m not seeing something that you’re seeing!

  10. No. Not so much as an hour for the sauce. No flavors developed. Red pepper/pepper flakes, paprica, bay leaf, thyme for authentic flavors. Saute the veggies with a touch of fennel, add the garlic last. Proof the clams/muscles in a separate pot, yes. Reserve the water for the sauce, don't throw it out. Add fish, shellfish, squid after the sauce has developed, at least an hour. Cioppino is not a fast food. The sauce is better the next day. If you want it real make it yourself. Restaurants don't have the time. Fresh seafood is expensive, go with the Costco frozen cioppino package if cost matters. It's the sauce that really makes it.

  11. Why not cook all the seafood components very slowly in the sauce, adding each based on cook time? Too much goodness being lost by cooking in water first. Maybe even steam seafood over a small amount of water and then add that broth back into the stew with the seafood. JMHO

  17. Cioppino is nothing else than the traditional Genoese fish stew which original name is ciüpín. The name in Genoese language means “fuller”, and it comes from the fact that poor fisherman families needed to feel more fuller and added to the stew a gallette bread used normally on board fisher boats.

  20. Look great can't wait to try this. One question! Why cook the clams and mussels separately? Why not cook them in the tomato soup so far in the, will the shells not open and cook once you cover them up? Also don't clams and mussels take about the same time to cook? Or do clams take longer? why do them separately?

  23. Nothing says authentic than plowing the food with your hands with your rings, jewellery and watch still on, so you can really get all that rich flavor of old damp skin paste and dirt trapped in the tiny creases of your bling and under your watch bracelet. That's actually very Italian.

  29. Actually it wasn't the Italian families in San Francisco that started making cioppino, it was the family of Croatian immigrants that started the famous recipe. Research the original owners of the oldest restaurant in California established in 1849 in San Francisco. The place is called Tadich Grill

  31. First time seeing the fish cooked separately, is there a reason? Also,what is the best way to purge clams and mussels of sand? Last several time's i bought some they were so sandy I couldn't even use them and they weren't cheap 🥺

  34. It's interesting to hear about the roots of a dish, but authenticity is overrated. Just make it the way you like with the best of what you have on hand. That's really how recipes like Cioppino were initially created anyway.

  37. Make your own fish broth from the shrimp shells. Briefly sauté the shells in a little olive oil, then add water. I usually throw the trimmings off the vegetables in to add flavor. Simmer for fifteen or twenty minutes (it does not take long) and you have a very favorable stock. By using the shells and vegie trimmings you do not waste anything.

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