CIOPPINO / SEAFOOD STEWThis was my first time having cioppino. I often heard of it but never really knew what it was until I tried it from Bobby Flay’s Throwdown cookbook. It is so extremely delicious for real! Cioppino is an Italian-American stew/soup originated in San Francisco. Reading the history of it, cioppino was made by the fishermen on the boat using the catch-of-the-day, which are often seafood like crabs, mussels, prawns, fishes, scallops, squids, etc.

What makes the cioppino really delicious to me, besides the delicious seafood themselves, is the cioppino sauce. I absolutely love this sauce. My husband couldn’t have enough of it for sure. The sauce is tomato-based flavored by herbs and saffron. The most distinguished flavors are from the bay leaves and saffron, which I absolutely enjoy so much. The seafood are then cooked briefly in the sauce and serve this over pasta or with crusty bread and I seriously guarantee that you will make this again!! This recipe won over Bobby Flay’s cioppino in the throw down.


CIOPPINO (4-6 servings)
What you will need:
  • 1 Tbsp olive oil
  • 1 Tbsp unsalted butter
  • 1 clove garlic, hopped
  • 1 lb little neck clams
  • ¼ cup dry white wine
  • 8 oz mussles, scrubbed
  • 2 dashes Worcestershire sauce
  • Pinch of saffron threads
  • 8 oz medium shrimp unpeeled and deveined (You can use the peeled and deveined ones as well if you find them more convenient to do so)
  • 8 oz cleaned squid tubs, cut into rings
  • 8 oz firm-flesh white fish fillets, cut into 2-inch cubes
  • 4 oz bay scallops
  • 1 lb lump crab meat, preferably Dungeness
  • ½ cup olive oil
  • 2 medium onions, halved and thinly sliced
  • 6 cloves garlic, chopped
  • 3 bay leaves
  • ½ cup chopped fresh flat-leaf parsley leaves
  • ⅓ cup chopped fresh basil leaves
  • 1 (28 oz) can peeled tomatoes with juice, crush by hand
  • 1 (26 oz) can tomato puree
  • 1 Tbsp clam base without MSG (optional)
  • 1 Tbsp brown sugar
  • 1 Tbsp celery salt
  • Dash of Worchestershire sauce
  • Dash of ground cinnamon
  • Kosher salt and freshly ground black pepper
  • Red pepper flakes
  1. Heat the olive oil in a large saucepan over medium heat. Add the onions and saute until soft, about 5 minutes. Add the garlic, bay leaves, parsley, and basil, and cook for 1 minute: do not brown
  2. Stir in the crushed tomatoes, tomato puree, 3½ cups water, the clam base (if using), brown sugar, celery salt, Worcestershire, and cinnamon, Season with salt, black pepper, and red pepper flakes to taste. Bring to a boil. Reduce the heat to medium-low, and simmer, stirring occasionally, until slightly thickened, 1¼ hours to 2 hours. Remove the bay leaves before serving
  3. Combine the olive oil, butter, and garlic in a wide, deep pot over medium heat. Cook, stirring, until the garlic is fragrant but not browned, 2 minutes. Add the clams and wine, cover, increase the heat to medium-high, and steam until the clams start to open, about 5 minutes. Add the mussels, cover, and steam until the mussels just start to open, about 2 minutes. Discard any clams or mussels that do not open. I did not use any mussels in mine, so you won't see them in the photo :)
  4. Stir in the cioppino sauce, Worcestershire, and saffron, and bring to a simmer. Add the shrimp and simmer for about 5 minutes. Then gently stir in the squid, fish, and scallops, and simmer until they are all just cooked through, about 5 minutes. Gently stir in the crabmeat during the last minute or so of cooking time


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