Brimming with fresh seafood in a tomato and wine broth that tastes like the sea, cioppino (pronounced cho-pee-no) is a rustic Italian-American fish stew. Brimming with fresh seafood in a tomato and wine broth that tastes like the sea, cioppino is a very delicious Italian-American fish stew. A healthy soup and surprisingly easy dinner that goes from fridge to table in just about an hour.
Cioppino is a fish stew originating in San Francisco, California. It is an Italian-American dish and is related to various regional fish soups and stews of Italian cuisine. WikiPedia The Best-Ever Cioppino, isn’t this just stunning? It’s absolutely PACKED with fresh seafood and bright flavors. And seriously, it’s a quick-to-make recipe my friends, so don’t save it just for special occasions. Bookmark it for any night of the week.
Other cultures have a version of cioppino, including Italy’s neighbor, France, where their fisherman’s stew is known as bouillabaisse. The differences between cioppino and bouillabaisse are few. Cioppino is Italian in nature with a purely tomato-based broth where bouillabaisse is French, and has the addition of saffron to it’s fish stock-based broth with chopped tomatoes added in.Print
- Prep Time: :10
- Cook Time: :50
- Total Time: 1:00
- Yield: 4-6 Servings
- Category: Soup
- Method: Stove Top
- Cuisine: Italian-American
Freshly ground black pepper
Baguette, for serving
Lemon wedges, for serving
- Heat oil in a large pot over medium heat. Add fennel and shallots and cook until soft and translucent, 6 minutes. Add garlic, oregano, and red pepper flakes and season with salt and pepper. Cook until fragrant, 1 minute more.
- Add wine and let boil until reduced by half, 3 to 5 minutes, scraping up browned bits with a wooden spoon. Add tomatoes, clam juice, water, bay leaves, and orange zest (if using). Stir to combine, bring to a low simmer, and cook, stirring occasionally, for 20 minutes.
- Remove bay leaves and orange zest. Add clams to simmering broth, cover, and cook for 5 minutes. Uncover, add mussels in an even layer, then shrimp, then halibut. Do not stir. Cover again and cook for 5 more minutes, or until all clams and mussels are opened and shrimp and fish is cooked through and opaque. Discard any unopened mussels and clams. Season with salt and pepper to taste.
- To serve, ladle soup into bowls and top with fennel fronds and chopped parsley. Serve with baguette and lemon wedges on the side.