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Cioppino ❤️ Also called Fisherman’s Stew that comes from San Francisco, California. This soup is a seafood lovers’ dream!
If you loved this recipe, check out my Bouillabaisse recipe!
Why You’ll Love Cioppino
This soup is extremely tasty and the flavors are epic! It’s spicy, hearty and delicious. The saffron enhances the flavor of the soup even more, it adds a rich taste to it. It is super versatile, It’s the perfect fall soup, because it’s so cozy and comforting.
How To Prepare Cioppino
🦐 First, preheat a Cassadou pan with a bit of olive oil. Then, add in shrimp shells and peppercorn. Deglaze with white wine. Add in the veggies, salt, water and simmer. Cook covered for 30-45 minutes and strain.
🥓 Secondly, preheat your dutch oven on medium for 2 minutes. Then, add in some olive oil and pancetta. Sauté for 5 minutes on medium low, mixing often.
🧅 Add in onion and shallots. Then, sauté for 5 minutes.
🍅 Add in tomato paste, Calabrian chili paste, saffron, fennel and garlic. Drizzle a bit of olive oil. Then, cook on medium for 4-5 minutes. Add white wine.
🐟 Add in crushed tomatoes, seafood stock and halibut skin. Then, simmer, lower heat and cook covered for 30 minutes.
🧈 Spread the butter onto the bread with garlic, salt and oregano. Then, bake at 350F for 10-15 minutes.
🍣 Preheat your everyday pan and sear your salmon, skin side down to crisp up until desired temperature. Then, give the scallops, shrimp and halibut a hard sear.
🌿 Add in tarragon and butter to the sauce and the mussels. Cover until they open. Remove halibut skin.
🐠 Lastly, arrange seafood onto the bowls with the sauce, add black pepper, chives and bread.
Substitutions and Variations
- You can swap any of the seafood in this recipe for your favorites. It’s very versatile.
- Herbs are always very easy to swap and use whichever ones you have on hand.
- If you aren’t a huge fan of spicy, you can adjust the amount of Calabrian chili paste to your desired level of heat.
- You can use Guanciale or bacon instead of pancetta.
- You can use any bread of choice instead of ciabatta.
Chef Nadia’s Tip
Make sure to sear the seafood separately so they don’t overcook as they have different cook times. I know it takes more work, but it’s worth it… trust me!
Similar Recipes
Common Questions
Yes absolutely! You can swap for any of your favorites. That’s one of my favorite things about this recipe, so versatile.
You can use Guanciale or bacon.
Yes of course! You can use your bread of choice.
Cioppino
Ingredients
Cioppino
- 4 oz Pancetta
- 1 Onion, minced
- 2 Shallots, minced
- 28 oz Roasted tomatoes
- 2 tbsp Tomato paste
- 2 tbsp Calabrian chili paste
- 4 Garlic cloves, thinly sliced
- ½ tsp Saffron
- 1 tbsp Tarragon
- 1 Fennel bulb, shaved
- 2 tbsp Butter
- 1 cup White wine
- 12 oz Skin on salmon
- 12 oz Halibut, remove skin yourself
- 1 lb Black mussels, washed and beard removed
- 8 Scallops
- 1 lb Shrimp
- Chives , to taste
Seafood Stock
- Shrimp shells
- 2 tbsp Black peppercorns
- ½ cup White wine
- 1 Onion
- 2 Celery ribs
- 2 Carrots
- 2 Bay leaves
- Salt and pepper , to taste
- 8 cups Water
Garlic Oregano Bread
- 8 slices Ciabatta
- 1/2 tsp Garlic powder
- 8 tbsp Butter, unsalted
- 1 tsp Dried oregano
- Pinch of salt
Instructions
- First, preheat a Cassadou pan with a bit of olive oil. Then, add in shrimp shells and peppercorn. Deglaze with white wine. Add in the veggies, salt, water and simmer. Cook covered for 30-45 minutes and strain.
- Secondly, preheat your dutch oven on medium for 2 minutes. Then, add in some olive oil and pancetta. Sauté for 5 minutes on medium low, mixing often.
- Add in onion and shallots. Then, sauté for 5 minutes.
- Add in tomato paste, Calabrian chili paste, saffron, fennel and garlic. Drizzle a bit of olive oil. Then, cook on medium for 4-5 minutes. Add white wine.
- Add in crushed tomatoes, seafood stock and halibut skin. Then, simmer, lower heat and cook covered for 30 minutes.
- Spread the butter onto the bread with garlic, salt and oregano. Then, bake at 350F for 10-15 minutes.
- Preheat your everyday pan and sear your salmon, skin side down to crisp up until desired temperature. Then, give the scallops, shrimp and halibut a hard sear.
- Add in tarragon and butter to the sauce and the mussels. Cover until they open. Remove halibut skin.
- Lastly, arrange seafood onto the bowls with the sauce, add black pepper, chives and bread.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
