Description
A cozy seafood stew filled with rich flavors that brings fall comfort to your table.
Ingredients
- 3 tbsp olive oil
- 1 large onion, finely chopped
- 2 celery stalks, diced
- 1 large carrot, diced
- 4 cloves garlic, minced
- 1 tsp crushed red pepper flakes (optional)
- 1 tsp smoked paprika
- 1 bay leaf
- 1 cup seafood stock
- 1 (28 oz) can crushed tomatoes
- 2 tbsp tomato paste
- 2 tbsp lemon juice
- 1/2 cup coarsely chopped fresh parsley
- 1 lb firm white fish (such as cod or halibut), cut into chunks
- 1/2 lb shrimp, peeled and deveined
- 1/2 lb mussels or clams, scrubbed
- 1/2 lb scallops or additional fish (optional)
- Salt and freshly ground black pepper to taste
- Crusty bread or garlic toast, for serving
Instructions
- Prepare your mise en place: chop vegetables, measure spices, and have seafood cleaned and ready.
- Heat a large, heavy pot or Dutch oven over medium heat. Add olive oil, then onion, celery, and carrot. Sauté until softened, about 6–8 minutes.
- Add garlic, red pepper flakes, smoked paprika, and bay leaf. Cook 1–2 minutes until fragrant.
- Stir in tomato paste and cook for 1 minute. Add crushed tomatoes and seafood stock, bring to a gentle simmer, and let cook for 15–20 minutes to meld flavors. Taste and season with salt, pepper, and lemon juice.
- Increase heat to medium-high. Add firm white fish first and simmer for 4–5 minutes. Add shrimp and mussels, cover, and cook until mussels open and shrimp are opaque, about 4–6 minutes more. Discard any unopened mussels.
- Stir in parsley and adjust seasoning. Serve Cioppino in deep bowls with plenty of broth and a side of crusty bread for dipping.
Notes
Use the freshest seafood possible and don’t overcook to maintain tenderness. A splash of lemon can brighten flavors.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Simmering
- Cuisine: Italian-American