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
Scale
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.
