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If you’re craving a soul-warming, flavorful seafood feast, this Cioppino (Fisherman’s Stew) Recipe is exactly what you need. Bursting with the fresh bounty of the sea and the vibrant juices of tomatoes, garlic, and herbs, this classic San Francisco-style stew combines firm-fleshed fish, tender clams, and plump shrimp in a rich, aromatic broth. Whether you’re making it for a cozy family dinner or a special gathering, Cioppino’s irresistible layers of taste and comforting texture make every spoonful feel like a celebration of the ocean’s best offerings.
Ingredients You’ll Need
These ingredients are wonderfully straightforward yet each plays an essential role in crafting the rich depth of flavor and lovely texture that make this Cioppino (Fisherman’s Stew) Recipe truly unforgettable.
- Extra-virgin olive oil (¼ cup + 2 tablespoons): Adds a fruity, silky base that enhances all the other flavors.
- Shallots (2/3 cup, finely chopped): Provide a gentle sweetness and a delicate onion aroma.
- Garlic (3 cloves, minced): Infuses the broth with that signature savory punch.
- White wine (1 cup): Brings acidity and brightness, balancing the rich seafood broth.
- Crushed tomatoes (28-oz can): Offer a robust, slightly tangy body and gorgeous, rich color.
- Clam juice (2 bottles, 8-oz each): Intensifies the oceanic essence and adds a briny depth.
- Sugar (2 teaspoons): Softens acidity and rounds out flavors perfectly.
- Salt (1¾ teaspoons, divided): Enhances and harmonizes every ingredient’s natural taste.
- Crushed red pepper flakes (½ teaspoon): Deliver a subtle warming heat that awakens the palate.
- Dried oregano (½ teaspoon): A touch of earthy herbal note to balance the stew.
- Fresh thyme (7 sprigs + 1 teaspoon chopped): The woodsy, floral aroma brings complexity and freshness.
- Firm-fleshed fish fillets (1½ lbs): Choosing halibut, cod, salmon, or snapper ensures tender, flaky bites.
- Unsalted butter (3 tablespoons): Adds silkiness and rounds out the broth’s richness.
- Littleneck clams (1½ lbs, about 18): Give bursts of briny flavor and wonderful texture.
- Extra large raw shrimp (1½ lbs, peeled and deveined): Bring succulent sweetness and a perfect seafood finish.
- Fresh chopped Italian parsley (optional): Provides a bright, herbal contrast as a garnish.
How to Make Cioppino (Fisherman’s Stew) Recipe
Step 1: Prepare Your Oven and Baking Sheet
Begin by preheating your oven to 400°F (205°C) and positioning the oven rack in the center. Lining a baking sheet with foil sets the stage for gently cooking your fish fillets without fuss and keeps cleanup simple.
Step 2: Sauté Shallots and Garlic
In a large pot, warm ¼ cup of olive oil over medium heat and add the finely chopped shallots. Stir them frequently until they become soft and translucent, about 5 minutes. Next, add the minced garlic and cook for just about a minute, stirring constantly. This step ensures a perfect aromatic foundation without burning the garlic, which would introduce bitterness.
Step 3: Reduce the White Wine
Pour in your white wine and crank the heat to high so it boils. Let it reduce by half, typically 3 to 4 minutes. This boosts the stew’s depth while mellowing the sharpness of raw alcohol, leaving only that pleasant, vibrant acidity behind.
Step 4: Build the Broth
Now pour in the crushed tomatoes and clam juice followed by sugar, 1 teaspoon of salt, red pepper flakes, dried oregano, and the thyme sprigs. Add 1 cup of water, bring everything to a boil, then reduce to a simmer and cover. Let it gently cook for 25 minutes to marry the flavors beautifully and concentrate that wonderful savory broth.
Step 5: Bake the Fish
While your stew simmers, toss the fish chunks with the remaining 2 tablespoons of olive oil and ¾ teaspoon salt. Arrange them on your prepared baking sheet and bake in the oven for about 10 minutes, just until cooked through and tender. Keep the fish warm while you finish the stew.
Step 6: Add Shellfish and Finish the Stew
Remove the thyme sprigs from the pot, then stir in the butter, allowing it to melt smoothly into the broth for that lush finish. Add the littleneck clams and bring the mixture back to a simmer, covering and cooking it until the clams mostly open, about 6 minutes. Carefully add the shrimp, cover again, and cook until the shrimp are just done and the clams fully open, roughly 5 minutes. Discard any clams that remain closed. Stir in the fresh chopped thyme, taste, and adjust seasoning if needed.
How to Serve Cioppino (Fisherman’s Stew) Recipe
Garnishes
A sprinkle of freshly chopped Italian parsley adds a pop of vibrant green color and a fresh herbal note that beautifully contrasts the richness of the stew. A few lemon wedges on the side offer a bright, zesty option for those who crave a touch of acidity.
Side Dishes
Serve your Cioppino (Fisherman’s Stew) Recipe with crusty sourdough bread—perfect for sopping up every last drop of that savory broth. A simple green salad dressed with lemon vinaigrette complements the stew’s richness and keeps the meal balanced.
Creative Ways to Present
For a fun twist, serve the stew family-style in a large, rustic enamel pot placed front and center on the table. Or, ladle it into wide, shallow bowls and top with a dollop of garlic aioli or a drizzle of chili oil for an extra layer of flavor and elegance.
Make Ahead and Storage
Storing Leftovers
You can keep leftovers in an airtight container in the refrigerator for up to 3 days. The stew’s flavors actually deepen overnight, making for an even more irresistible meal the next day.
Freezing
This Cioppino (Fisherman’s Stew) Recipe freezes well, though you’ll want to freeze just the broth and fish separately from the shellfish to maintain the best texture. Store in freezer-safe containers for up to 2 months.
Reheating
Reheat slowly on the stovetop over low heat, stirring occasionally until warmed through. Avoid boiling after reheating to keep the seafood tender and prevent it from toughening up.
FAQs
Can I use other seafood besides clams and shrimp?
Absolutely! Cioppino is wonderfully versatile. Feel free to add mussels, scallops, or even lobster if you want to customize to your taste and what’s fresh and available.
Is it possible to make this stew without wine?
Yes, you can substitute the white wine with extra clam juice or a splash of white grape juice and lemon juice for acidity. The flavor will be slightly different but still delicious and comforting.
What type of fish works best for Cioppino?
Firm-fleshed fish like halibut, cod, salmon, or snapper are ideal because they hold their shape well without falling apart during cooking, preserving wonderful texture in the stew.
How spicy is this recipe?
The crushed red pepper flakes add a gentle warmth but nothing overwhelming. If you prefer more heat, feel free to increase the amount or add a dash of hot sauce when serving.
Can I prepare parts of the recipe ahead of time?
Definitely! You can chop your shallots and garlic in advance, and even prepare the broth a day ahead to let flavors meld. Just add the seafood fresh when you’re ready to serve to keep it tender.
Final Thoughts
This Cioppino (Fisherman’s Stew) Recipe truly captures the heart of a seaside feast with its harmonious blend of fresh seafood and aromatic, comforting broth. It’s a dish that invites lingering conversations and shared joy around the dinner table. I wholeheartedly encourage you to dive into this classic recipe—you’ll love how the flavors come together to create a memorable meal that feels like a warm ocean hug in every bowl.
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Cioppino (Fisherman’s Stew) Recipe
- Prep Time: 45 minutes
- Cook Time: 60 minutes
- Total Time: 1 hour 45 minutes
- Yield: 4 to 6 servings
- Category: Soup/Stew
- Method: Baking and Stovetop
- Cuisine: Italian-American
Description
Cioppino, a classic Fisherman’s Stew, is a hearty and flavorful seafood dish featuring a rich tomato and white wine broth simmered with fresh herbs and a mix of fish, clams, and shrimp. This comforting stew is perfect for seafood lovers looking to enjoy a taste of the coast in a cozy, aromatic meal.
Ingredients
Base and Broth
- ¼ cup + 2 tablespoons extra-virgin olive oil, divided
- 2/3 cup finely chopped shallots (from about 3 shallots)
- 3 cloves garlic, minced
- 1 cup white wine
- 1 (28-oz) can crushed tomatoes
- 2 (8-oz) bottles clam juice
- 2 teaspoons sugar
- 1¾ teaspoons salt, divided
- ½ teaspoon crushed red pepper flakes
- ½ teaspoon dried oregano
- 7 sprigs fresh thyme
- 1 teaspoon fresh chopped thyme
- 1 cup (240 ml) water
Seafood
- 1½ lbs firm-fleshed fish fillets (halibut, cod, salmon, snapper, etc.), cut into 2-in (5-cm) pieces
- 1½ lbs (about 18) littleneck clams, scrubbed
- 1½ lbs extra large raw shrimp, peeled and deveined
Finishing
- 3 tablespoons unsalted butter
- Fresh chopped Italian parsley for garnish (optional)
Instructions
- Preheat Oven: Preheat the oven to 400°F (205°C) and place a rack in the middle position. Line a baking sheet with aluminum foil and set aside.
- Sauté Shallots and Garlic: In a large pot, heat ¼ cup of olive oil over medium heat. Add the chopped shallots and cook, stirring frequently, until soft and translucent, about 5 minutes. Add minced garlic and cook, stirring constantly, for an additional 1 minute without browning.
- Deglaze with Wine: Pour in the white wine and increase heat to high. Boil until the wine reduces by about half, approximately 3 to 4 minutes.
- Simmer Broth: Add crushed tomatoes, clam juice, sugar, 1 teaspoon salt, crushed red pepper flakes, dried oregano, thyme sprigs, and 1 cup of water. Bring to a boil, then reduce heat to low, cover, and let simmer for 25 minutes.
- Bake Fish: While broth simmers, toss fish pieces with remaining 2 tablespoons olive oil and the remaining ¾ teaspoon of salt. Arrange fish on prepared baking sheet and bake for about 10 minutes until just cooked through. Cover and keep warm.
- Finish Stew with Seafood: After simmering, discard thyme sprigs from broth and stir in butter. Add clams and bring stew back to a simmer. Cover and cook for about 6 minutes until clams mostly open. Gently stir in shrimp, bring stew to a simmer again, cover, and cook about 5 minutes until shrimp are cooked and clams fully open. Discard any unopened clams.
- Season and Serve: Stir in fresh chopped thyme, taste stew, and adjust seasoning as needed. Garnish with fresh chopped Italian parsley if desired. Serve warm alongside the baked fish.
Notes
- Ensure clams are thoroughly scrubbed to remove any sand or grit before cooking.
- Discard any clams that do not open after cooking to avoid food safety issues.
- This stew pairs excellently with crusty bread or garlic bread for dipping.
- You can substitute firm-fleshed fish depending on availability and preference.
- If you prefer spicier stew, increase the crushed red pepper flakes to taste.
- Keep an eye on the fish while baking to prevent overcooking, as it continues cooking slightly when combined with the stew.
