Name: Cioppino
Prep time: 10 min
Cook time: 40 min
Total time: 50 min
Ingredients: 400g Haddock, cubed and deboned; 12 clams, soaked and scrubbed; 8 large tiger shrimp, thawed and peeled; 6 scallops, thawed; 1.5 tablespoons olive oil; 1 onion, finely diced; 3 slices bacon (or pancetta/guanciale); 6 cloves garlic, minced; 1 tablespoon tomato paste; 1 cup tomato sauce (high quality); 2 bay leaves; 2 cups vegetable or fish stock; ½ cup white wine (Pinot Grigio recommended); Salt, pepper, and dry oregano to taste; Chives for garnish

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Cioppino is a traditional Italian-American seafood stew, originating from the vibrant docks of San Francisco. This comforting dish brings together the best of the ocean shrimp, clams, haddock, and scallops swimming in a rich tomato and white wine broth. Each spoonful delivers a burst of hearty, briny flavors, making it the perfect meal for seafood lovers. Whether you’re enjoying this stew with crusty bread to soak up the savory broth or pouring it over pasta for an extra hearty meal, Cioppino is versatile and delicious. It’s the ideal dish to serve during the holidays, especially when you’re craving a taste of the sea with a sophisticated touch.

Full Recipe:

Ingredients:

400g Haddock, cubed and deboned
12 clams, soaked and scrubbed

8 large tiger shrimp, thawed and peeled
6 scallops, thawed
1.5 tablespoons olive oil

1 onion, finely diced
3 slices bacon (or pancetta/guanciale)
6 cloves garlic, minced

1 tablespoon tomato paste
1 cup tomato sauce (high quality)
2 bay leaves

2 cups vegetable or fish stock
½ cup white wine (Pinot Grigio recommended)
Salt, pepper, and dry oregano to taste

Chives for garnish

Directions:

Soak the clams in cold water for 10 minutes, letting them release dirt and sand. Drain and repeat until the water runs clear. Scrub them as needed. Set aside with the thawed shrimp, scallops, and cubed haddock.
In a large pot or skillet, heat olive oil over medium heat. Add diced onion and bacon, sautéing until golden and the bacon is browned.

Add minced garlic and cook for 1-2 minutes. Pour in white wine to deglaze the pan, letting the wine cook off completely.
Stir in the tomato paste, cooking it down. Add tomato sauce, stock, bay leaves, salt, pepper, and oregano. Bring the sauce to a boil, reduce heat to medium-low, and simmer with the lid slightly ajar for 20-30 minutes until the sauce thickens.
Add the clams and cover the pot. Cook for 3-8 minutes, checking for any clams that don’t open, and discard them.

Add the haddock, scallops, and shrimp, cooking for 2-3 more minutes. Be careful not to overcook the seafood to avoid it becoming tough.
Remove from heat, garnish with chives, and serve with crusty bread or over pasta.

Prep Time: 10 minutes | Cooking Time: 40 minutes | Total Time: 50 minutes
Kcal: 338 | Servings: 4 servings

Origins of Cioppino: A Fisherman’s Feast

Cioppino’s roots trace back to the late 1800s, when Italian immigrants settled in the bustling port city of San Francisco. Many of these immigrants were fishermen who, after a long day at sea, would return home with whatever catch was available. In the early days, when a fisherman’s haul was small or incomplete, they would go from boat to boat, asking fellow fishermen to “chip in” some of their catch. This collaborative spirit gave birth to the name “Cioppino,” a play on the idea of pooling together different types of seafood to create one dish.

San Francisco, being a city deeply connected to its maritime culture, provided the perfect backdrop for this dish to flourish. The availability of a variety of seafood, combined with the culinary traditions that the Italian immigrants brought with them, allowed Cioppino to evolve into a dish that celebrated the abundance of the sea. Traditionally, it was made with whatever the fishermen had on hand, including clams, shrimp, scallops, mussels, and various types of fish. Over time, this humble dish gained popularity outside of the fishing communities and became a staple in restaurants and homes across the United States.

Why Cioppino is a Beloved Dish

One of the reasons Cioppino has remained so popular is because it is more than just a meal; it is a true seafood experience. The combination of different textures and flavors from the variety of seafood creates a rich, layered dish that is both satisfying and sophisticated. The tomato-based broth, enriched with white wine, herbs, and garlic, provides a savory backdrop that complements the natural sweetness of the seafood, creating a harmonious balance of flavors.

The beauty of Cioppino lies in its versatility. While the base of the stew remains consistent, the seafood used can be easily customized based on availability, preference, or seasonality. Whether it’s haddock, clams, shrimp, scallops, mussels, or even lobster, the dish can be tailored to suit the tastes of the cook or the preferences of the guests. Additionally, the broth can be adjusted to accommodate different dietary restrictions or flavor preferences. For those who enjoy a bit of spice, a pinch of red pepper flakes can add heat to the dish, while the addition of fresh herbs like parsley or basil can bring a touch of freshness to the stew.

Another reason Cioppino is so beloved is its association with special occasions and family gatherings. In many Italian-American households, Cioppino is a dish that is made during the holidays, particularly around Christmas. It is often served as part of the Feast of the Seven Fishes, a traditional Christmas Eve celebration that features seven different seafood dishes. The communal nature of Cioppino where everyone gathers around the table to share in the rich flavors of the stew makes it a perfect dish for these kinds of festive occasions.

How Cioppino is Traditionally Served

Cioppino is a dish that is meant to be enjoyed slowly, savoring each bite. Traditionally, it is served with crusty bread, which is used to soak up the rich broth. The bread serves as the perfect companion, offering a simple yet satisfying way to enjoy the stew’s deep flavors. In some variations, the stew may also be served over pasta or rice, providing a heartier meal for those who want to stretch the dish further.

In restaurants, Cioppino is often served in large, deep bowls, with the seafood piled high and the broth ladled generously over the top. The seafood is typically left in its shells clams, shrimp, and mussels are all served intact allowing diners to engage with the meal by cracking open shells and pulling out the tender meat. This hands-on approach to eating only adds to the experience, making it a fun and interactive dish to enjoy.

For home cooks, the preparation of Cioppino can be a relaxing and rewarding process. The steps involved sautéing the onions, garlic, and bacon, deglazing the pan with wine, simmering the tomato broth, and finally adding the seafood are simple yet yield complex flavors. The key is to not overcook the seafood, as it can become tough and rubbery if left in the broth for too long. By following the process carefully, home cooks can replicate the restaurant-quality flavors of Cioppino in their own kitchens.

Variations and Creative Twists on Cioppino

While the traditional Cioppino recipe is beloved for its rich tomato and wine broth, cooks have found many ways to put their own creative spin on the dish. For example, some cooks like to add a bit of cream to the broth, creating a richer and more indulgent version of the stew. Others might opt to use a variety of spices, such as smoked paprika or fennel seeds, to give the dish a unique flavor profile.

For those who prefer a heartier version of the dish, the addition of vegetables can provide an extra layer of texture and flavor. Bell peppers, potatoes, and even leeks can be added to the stew to create a more filling meal. Fresh herbs like parsley, basil, or thyme can also be added to enhance the flavor and bring a touch of freshness to the dish.

In some regions, Cioppino is served with a squeeze of fresh lemon juice or a sprinkle of lemon zest to brighten up the flavors. This touch of citrus adds a hint of acidity that cuts through the richness of the broth and seafood, making the dish feel lighter and more refreshing.

The Cultural and Culinary Impact of Cioppino

Beyond its origins as a fisherman’s meal, Cioppino has become a symbol of San Francisco’s culinary identity. The dish represents the blending of cultures Italian immigrants bringing their culinary traditions to a new land, adapting them to local ingredients, and creating something entirely unique. It’s a dish that tells the story of hard work, resourcefulness, and community.

In modern times, Cioppino is celebrated not just in San Francisco but across the United States. It has found its way into the menus of high-end restaurants and family kitchens alike. Its popularity has even spread internationally, with variations of the dish being served in countries around the world. Whether it’s prepared for a holiday feast, a special family dinner, or just a cozy weeknight meal, Cioppino continues to be a dish that brings people together.

Conclusion:

Cioppino is much more than just a seafood stew it’s a reflection of Italian-American culture and the rich culinary heritage of San Francisco. Its history, flavors, and versatility make it a dish that has stood the test of time and remains a favorite among seafood lovers. Whether you’re preparing it for a special occasion or simply enjoying it on a cold winter’s night, Cioppino is a dish that delivers comfort, warmth, and a taste of the sea in every bite.