Cioppino
A classic Italian-American seafood stew featuring a variety of fresh fish and shellfish in a savory, saffron-scented tomato broth. Built on a rich homemade stock with a hint of fennel and spice, it’s a deep and flavorful coastal classic.
Equipment
- Cassadou pan
- fine mesh strainer
- large bowl
- dutch oven
- pan
- baking sheet
Ingredients
Seafood Stock
- tails from shrimp
- 2 tbsp black peppercorns
- ½ cup white wine
- 1 onion, chopped
- 2 celery ribs, chopped
- 2 carrots, chopped
- 2 bay leaves
- salt and pepper, to taste
- 8 cups water
Cioppino Base
- 4 oz pancetta, diced
- 1 tsp olive oil
- 1 onion, minced
- 2 shallots, minced
- 2 tbsp tomato paste
- 2 tbsp calabrian chili paste
- ½ tsp saffron
- 1 fennel bulb, shaved
- 4 garlic cloves, thinly sliced
- 1 cup white wine
- 28 oz roasted tomatoes, crushed
- reserved halibut skin
- 1 tbsp tarragon
- 2 tbsp butter
Garlic Oregano Bread
- 8 slices ciabatta
- 8 tbsp unsalted butter, room temperature
- ½ tsp garlic powder
- 1 tsp dried oregano
- pinch of salt
Seafood & Garnish
- 12 oz skin-on salmon
- 8 scallops
- 1 lb shrimp
- 12 oz skin-on halibut, skin removed and reserved
- 1 lb black mussels, washed and debearded
- black pepper, to taste
- chives, chopped
Instructions
- Make the Seafood Stock: Preheat a cassadou pan with olive oil. Add shrimp shells and peppercorns. Deglaze with ½ cup white wine. Add onion, celery, carrots, bay leaves, salt and pepper, and water. Simmer covered for 45 minutes. Strain the mixture through a fine-mesh strainer into a large bowl, discard the solids and reserve the liquid.2 tbsp black peppercorns, ½ cup white wine, 1 onion, 2 celery ribs, 2 carrots, 2 bay leaves, salt and pepper, 8 cups water, tails from shrimp
- Build the Base: Preheat a dutch oven on medium heat for 2 minutes. Add olive oil and pancetta. Sauté on medium-low for 5 minutes. Add minced onion and shallots. Sauté for 5 minutes.4 oz pancetta, 1 tsp olive oil, 1 onion, 2 shallots
- Sauté: Add tomato paste, Calabrian chili paste, saffron, fennel, and garlic. Drizzle with olive oil. Cook on medium for 5 minutes. Pour in 1 cup white wine to deglaze.2 tbsp tomato paste, 2 tbsp calabrian chili paste, ½ tsp saffron, 1 fennel bulb, 4 garlic cloves, 1 cup white wine
- Simmer the Broth: Add crushed tomatoes, prepared seafood stock, and reserved halibut skin. Lower heat and simmer covered for 30 minutes.28 oz roasted tomatoes, reserved halibut skin
- Prepare Garlic Bread: Combine 8 tbsp butter, garlic powder, oregano, and salt. Spread onto ciabatta slices. Bake at 350°F (177°C) for 10-15 minutes until golden.8 slices ciabatta, 8 tbsp unsalted butter, ½ tsp garlic powder, 1 tsp dried oregano, pinch of salt
- Cook the Seafood: Preheat a pan on medium-high heat with olive oil. Sear salmon skin-side down until crispy, flip, and continue cooking until the internal temperature reaches 145°F (63°C). Sear scallops, shrimp, and halibut pieces for 1-2 minutes per side until golden and opaque.12 oz skin-on salmon, 8 scallops, 1 lb shrimp, 12 oz skin-on halibut
- Finish the Stew: Add tarragon, 2 tbsp butter, and mussels to the dutch oven. Cover and cook until mussels open. Discard halibut skin and any unopened mussels.1 tbsp tarragon, 2 tbsp butter, 1 lb black mussels
- Assemble: Divide seafood into bowls. Ladle sauce over the top. Garnish with black pepper and chives. Serve with garlic oregano bread.chives, black pepper
Nutrition
Calories: 690kcal, Carbohydrates: 42g, Protein: 53g, Fat: 33g, Saturated Fat: 16g, Polyunsaturated Fat: 4g, Monounsaturated Fat: 10g, Trans Fat: 1g, Cholesterol: 259mg, Sodium: 1183mg, Potassium: 1436mg, Fiber: 6g, Sugar: 9g, Vitamin A: 4873IU, Vitamin C: 18mg, Calcium: 208mg, Iron: 5mg
Nutrition information is automatically calculated, so should only be used as an approximation.