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CIOPPINO / SEAFOOD STEW

written by Marvellina Updated: May 4, 2017
35.3K
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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/ SEAFOOD STEWCIOPPINO/ SEAFOOD STEW


CIOPPINO/ SEAFOOD STEW

CIOPPINO / SEAFOOD STEW

Servings 4 servings
Please rate the recipe if you have tried it!
REVIEW & RATE PRINT

Ingredients

  • 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
  • CIOPPINO SAUCE:
  • 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

Instructions
 

  • 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
  • Stir in the crushed tomatoes, tomato puree, 3 1/2 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, 1 1/4 hours to 2 hours. Remove the bay leaves before serving
  • 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 🙂
  • 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
Did you make this recipe?Let me know how you like this recipe and consider rating it! Tag me @whattocooktoday I'd love to see your photos/videos on Instagram

CIOPPINO/ SEAFOOD STEWCIOPPINO/ SEAFOOD STEW


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