Description
This Easy Cioppino recipe is a simple, savory, and flavorful seafood stew perfect for a comforting dinner. It combines a medley of seafood simmered in a rich tomato and fish broth, infused with garlic and onions for a classic Italian-American dish that’s quick to prepare and satisfying.
Ingredients
Scale
Main Ingredients
- 2 tablespoons olive oil
- 1 onion, diced
- 4 cloves garlic, minced
- 1 can (28 ounces) crushed tomatoes
- 1 cup fish stock or broth
- 1 pound mixed seafood (shrimp, fish, and clams)
- Salt and pepper to taste
Instructions
- Heat Olive Oil: In a large pot or Dutch oven, heat the olive oil over medium heat to prepare for sautéing the aromatics.
- Sauté Onion: Add the diced onion to the pot and sauté until translucent, about 5 minutes, to develop sweetness and depth of flavor.
- Add Garlic: Stir in the minced garlic and cook for an additional 1–2 minutes until fragrant, ensuring the garlic doesn’t burn.
- Add Tomatoes: Pour in the crushed tomatoes, stirring well to combine with the onion and garlic mixture, creating the stew base.
- Simmer with Stock: Mix in the fish stock or broth and bring the mixture to a gentle simmer to marry the flavors.
- Season Broth: Taste the broth and season with salt and pepper according to your preference to balance the flavors.
- Add Seafood: Gently add the mixed seafood to the pot, simmering for about 10–15 minutes or until the clams have opened and the shrimp are fully cooked.
- Final Seasoning: Taste and adjust the seasoning if necessary before serving the cioppino hot.
Notes
- Use fresh seafood for the best flavor and texture.
- If fish stock is unavailable, seafood broth or clam juice can be good substitutes.
- Ensure clams are scrubbed clean before cooking to remove any grit.
- Serve cioppino with crusty bread to soak up the delicious broth.
- This dish pairs well with a crisp white wine such as Sauvignon Blanc or Pinot Grigio.
