CIOPPINO | fisherman's stew
- WineCheeseScallops
- Dec 11, 2024
- 6 min read
Updated: Jan 3
Step into the flavors of the Mediterranean coast with our Cioppino recipe, a rustic seafood stew brimming with succulent cod, shrimp, scallops, and mussels, all simmered in a deeply flavorful broth of tomatoes, white wine, and a touch of anise liqueur. This stew is perfect for a cozy night in or as a centerpiece for a festive gathering, offering a restaurant-quality experience right at home!
What sets this Cioppino apart is the harmonious blend of fennel, garlic, and rich seafood stock, which elevates the natural sweetness of the seafood. Paired with our crispy, garlic-rubbed toasts, this dish brings the essence of coastal Italy straight to your table. Warm, hearty, and bursting with vibrant Mediterranean flavors, this is a recipe you’ll want to make again and again!
We’re excited to announce that Wine Cheese Scallops is now an affiliate with Thrive Market! 🎉 By signing up through our special link, you’ll not only help support our blog, but you’ll also score 20% off your order and a $60 free gift! Thrive Market offers amazing organic and sustainable products delivered right to your door. Shop smarter, save big, and enjoy delicious, high-quality ingredients in your home-cooked meals.
Fennel Bulb
Fennel adds a unique anise-like flavor that complements the seafood in this stew. Both the bulb and fennel seeds are used in this recipe, enhancing the broth’s flavor with a sweet and slightly peppery taste. Fennel is not only rich in flavor but also a good source of fiber, potassium, and vitamin C, which supports immunity and overall health. Sautéing the fennel with onions helps release its natural sweetness, creating a foundation that balances beautifully with the acidity of the tomatoes and wine.
Seafood Stock
The key to an exceptionally flavorful Cioppino is a robust seafood stock, which adds a depth that elevates the entire dish. Seafood stock infuses the stew with a natural oceanic essence, enhancing the taste of the cod, shrimp, and mussels without overpowering them. This stock is rich in minerals like iodine and calcium, which support thyroid and bone health. For the best results, use our homemade seafood stock recipe—it’s easy to make and freezes well for future recipes!
Sponsored Ad
Cioppino is a dish born from the Italian-American fishing communities of San Francisco, where fishermen would combine their day’s catch with tomatoes, wine, and seasonings to create a hearty meal. While its roots trace back to Italian coastal cuisine, Cioppino has become an American classic, particularly popular along the California coast. Our version brings together Mediterranean flavors and high-quality ingredients, taking inspiration from the rich seafood stews found in Italy and Greece, with a unique twist of anise liqueur to bring warmth and authenticity to each bowl. Perfect for a family dinner or a seafood lovers’ get-together, this dish celebrates the ocean’s bounty with every spoonful.
Sponsored Ad
Tips, Serving Suggestions, & Storage Advice
Use Fresh Seafood: For the best flavor, buy fresh seafood from a reliable source. Avoid previously frozen seafood if possible.
Homemade Seafood Stock: This makes all the difference! If you can, make your own seafood stock, as it enhances the depth of the Cioppino.
Liqueur Substitution: If you don’t have ouzo, try a splash of Pernod or even a teaspoon of crushed fennel seeds for a similar anise flavor.
Serve Immediately: Cioppino is best enjoyed fresh and hot. The flavors can fade slightly if reheated.
Garnish Generously: A sprinkle of fresh parsley and a squeeze of lemon brightens the entire dish.
Make it Spicier: Add more red pepper flakes if you enjoy a spicier stew!
Adjust the Seafood: Feel free to adjust the mix of seafood based on what’s freshest or in season.
Perfect with Garlic Toasts: Serve with homemade garlic toasts to soak up the broth; the garlic enhances the overall flavor.
Storage: If you have leftovers, store the broth and seafood separately to preserve texture. Reheat gently to avoid overcooking the seafood.
Pair with White Wine: A dry white wine like Pinot Grigio or Sauvignon Blanc pairs well with this dish.
Sponsored Ad
Unique Recipe Qualities | CIOPPINO | fisherman's stew
Mediterranean Inspired: Combines Italian and Greek flavors for a unique twist.
Homemade Garlic Toasts: Adds a crunchy texture and rich garlic flavor.
Versatile Seafood Options: Can be adapted with various seafood based on preference or availability.
Deep Flavor Profile: Layers of flavors from fennel, garlic, tomatoes, and white wine.
Restaurant Quality: Feels gourmet, yet achievable at home.
Rich in Nutrients: Filled with protein, healthy fats, and vitamins.
Bright and Refreshing Garnish: Lemon juice and parsley lift the dish and add a fresh finish.
Anise Liqueur Twist: Ouzo adds a surprising depth, balancing the tomato’s acidity.
Customizable Spice Level: Adjust the red pepper flakes to your taste.
Perfect for Entertaining: A beautiful centerpiece dish that serves a crowd elegantly.
🎉 Exciting News for Wine Cheese Scallops! 🎉 We’re now officially Amazon Affiliates! If you’re planning any Amazon shopping, you can support our blog just by using our link – no extra cost to you, no matter what you’re buying! 🛒💖
🔗 AMAZON.COM 🔗
So whether it’s kitchen gadgets, books, holiday gifts, or anything else you need, every purchase through our link helps us keep sharing delicious recipes, foodie tips, and restaurant finds! 🌟 Thank you for being part of our journey!
Ingredients
1/4 cup good olive oil
1 ½ cups fennel bulb, diced into ½-inch pieces
1 ½ cups yellow onion, diced into ½-inch pieces (about 1 large onion)
1 Tbsp minced garlic (from about 3 cloves)
1 tsp whole dried fennel seeds
½ tsp crushed red pepper flakes
1 (28-ounce) can crushed tomatoes
4 cups seafood stock (see our homemade recipe)
1 ½ cups dry white wine (we recommend Pinot Grigio)
1 Tbsp kosher salt
1 tsp freshly ground black pepper
1 ½ pounds center-cut cod fillets, skin removed, diced into 2-inch pieces
1 lb large shrimp (16 to 20 count), peeled and deveined
1 lb sea scallops, halved crosswise
24 mussels, scrubbed and debearded
1 Tbsp anise-flavored liqueur (such as Metaxa Ouzo)
3 Tbsp fresh flat-leaf parsley, minced (for garnish)
Lemon wedges (for serving)
Garlic Toasts (recipe follows)
Garlic Toasts:
1 French baguette loaf
¼ cup good olive oil
Kosher salt and freshly ground black pepper
1 garlic clove, halved lengthwise
Instructions
Sauté Aromatics Heat ¼ cup of olive oil in a large (12-inch) stockpot or Dutch oven over medium heat. Add the fennel and onion and sauté for 10 minutes until tender. Stir in the garlic, fennel seeds, and red pepper flakes; cook for an additional 2 minutes.
Add Liquids & Simmer Add the crushed tomatoes, seafood stock, white wine, kosher salt, and black pepper. Bring the mixture to a boil, then reduce heat and simmer uncovered for 30 minutes, stirring occasionally.
Add Seafood Gently add the cod first, followed by the shrimp, scallops, and mussels (do not stir). Return the mixture to a simmer, then lower the heat, cover, and cook for 10–15 minutes, until all seafood is cooked and the mussels have opened.
Finish with Liqueur Carefully stir in the anise-flavored liqueur without breaking up the fish. Cover and let the cioppino sit off the heat for 3 minutes to allow flavors to blend. Discard any mussels that did not open.
Serve Ladle the cioppino into large, shallow bowls. Garnish with minced parsley, a squeeze of fresh lemon juice, and serve with garlic toasts.
Garlic Toasts Instructions
Preheat the oven to 400°F (200°C).
Slice the baguette diagonally into ¼-inch-thick slices and lay them in a single layer on a sheet pan.
Brush each slice with olive oil, and sprinkle with kosher salt and freshly ground black pepper.
Bake for 15 minutes until browned and crisp. Once cool enough to handle, rub each toast with the cut side of a garlic clove. Serve at room temperature.
MUST-HAVE TOOLS FOR THIS RECIPE
We’re so excited for you to try this recipe! To make it even easier, we’ve put together a list of our favorite kitchen tools that are super helpful for this recipe. By using our affiliate links below, you’ll not only be getting top-notch products but also supporting our blog, Wine Cheese Scallops. Thank you so much for your support—happy cooking!
Sponsored Ad
FAQ
Can I make Cioppino ahead of time?Yes, you can make the broth portion a day ahead and refrigerate it. When ready to serve, bring the broth to a simmer and add fresh seafood.
What can I substitute for seafood stock?If you don’t have seafood stock, use chicken or vegetable stock with a splash of clam juice.
Can I freeze leftovers?The broth can be frozen separately, but it’s best to enjoy the seafood fresh as it can become rubbery after freezing.
What if I don’t like mussels?You can skip the mussels or replace them with clams for a similar flavor.
For the freshest ingredients to recreate dishes like these at home, we always visit our local gem, General Steak and Seafood.
Their high-quality selection never disappoints!
Sponsored Ad
Comments